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Рецепт Grilled Asian Duck Salad And Sesame Flatbread

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0 голосов | 965 визитов
Порций: 4

Ингредиенты

Cost per serving $2.02 view details

Инструкции

  1. For the Asian Spice Rub: Toast the spices in a dry skillet over medium heat till fragrant (for about 2 to 3 min). Using either an electric spice grinder or possibly mortar and pestle, grind the spices to a soft pwdr-like consistency.
  2. For the Vinaigrette: Combine all ingredients into a glass bowl. Slowly whisk again before adding to salad greens.
  3. For the Duck Salad: With a sharp knife, score the duck breasts, cutting only through the fat layer. Rub each duck breast with 1/2 tsp. of the spice rub and let set in the refrigerator for 2 hrs.
  4. Place duck breast skin-side down in the center of the cooking grate over low heat. Cook for about 10 min. (Be careful of flare-ups which might occur as the result of fat dripping into the fire. If this does occur, turn the breasts over.) If you don't have flare-ups, cook for 10 min or possibly to desired degree of doneness. Remove duck from the grill and allow to rest till cold (don't chill).
  5. When the duck is cold sufficient to handle, slice duck breasts thinly. Cover and set aside.
  6. Pour 1/4 c. of the vinaigrette in the bottom of a large bowl. Toss the duck strips, salad greens, bean sprouts and roasted pepper strips into the bowl and mix well till all ingredients are lightly coated. Place a generous handful of the salad on each grilled flatbread and garnish with toasted sesame seeds. Serve immediately.
  7. For the Sesame Flatbread: Proof the yeast in 1/2 c. hot water. Add in the remaining ingredients, except for black sesame seeds, and mix with a dough hook for 10 min. After 3 min of mixing, adjust the consistency if needed to assure a moist satiny dough.
  8. When fully kneaded, shape the dough into a ball, and place it into a lightly oiled bowl, covered with plastic wrap, to rise. Room temperature is ideal. Allow the dough to rise till doubled, for about 1 1/2 hrs.
  9. Punch the dough down, and cut it into 4 pcs. Shape or possibly roll each piece of dough into a 10-inch disk about 1/4-inch thick. Put aside and cover with a damp tea towel while you roll out the remaining disks. Sprinkle with sesame seeds.
  10. Grill each flatbread over low heat in the center of the cooking grate. Turn occasionally to avoid overbrowning. Grill till flatbreads are brown, but still soft sufficient to fold. Top each with the duck salad.
  11. This recipe yields 4 servings.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 268g
Recipe makes 4 servings
Calories 866  
Calories from Fat 367 42%
Total Fat 41.66g 52%
Saturated Fat 4.1g 16%
Trans Fat 0.7g  
Cholesterol 0mg 0%
Sodium 4436mg 185%
Potassium 368mg 11%
Total Carbs 105.5g 28%
Dietary Fiber 6.5g 22%
Sugars 4.81g 3%
Protein 16.66g 27%
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