Jamaican Duck Spinach Salad
Posted: Sun Sep 07, 2008 3:57 pm
Jamaican Duck Spinach Salad
Vickie Patterson, 'The Duck Lady'
Ingredients:
Jamaican Jerk Duck Breasts:
4 Duck Breasts
Jamaican Jerk Marinade, recipe follows
Jamaican Jerk Dry Rub, recipe follows
Oriental Dressing:
1/3 cup olive oil
1/4 cup rice vinegar
2 Tablespoons soy sauce
2 Tablespoons oyster sauce
1 tablespoon sesame seed oil
2 teaspoons sugar
Salad:
12 cups fresh spinach, or mixture of greens to make 12 cups
2 cups diced tomatoes
6 diced green onions
1-12 ounce can pneapple tidbits
2 cups diced red & green peppers
1 cup chopped dry roasted peanuts
1/2 cup sesame seeds
Preparation:
Jamaican Jerk Duck Breasts:
Marinate whole duck breasts for at least 2 hours. Grill to a nice medium rare. Thinly slice the duck across the grain, toss with the marinade. Pan sear quickly to seal in flavors. Don't overcook.
Oriental Dressing:
Wisk all ingredients together. Store in a screw-top jar.
Salad:
Place spinach in large bowl and toss with dressing.
Assembly:
Plate spinach, top with other salad ingredients and a bit more dressing. Place sliced Duck atop the salads and serve.
Jamaican Jerk Marinade
Ingredients:
1/2 cup olive oil
1/3 cup lime juice
1/2 cup Jamaican Jerk Dry Rub Seasoning, recipe follows
Preparation:
Mix together in a plastic ziplock bag. Add in whatever meat you want to marinate.
Note: This was developed for duck, but also goes well with any wild game, chicken, pork or beef.
Jamaican Jerk Dry Rub
Ingredients:
1/3 cup brown sugar
1/8 cup coarse salt
1/8 cup chopped chives, green onions will work
1 Tablespoon coarse ground pepper
1 Tablespoon onion powder
1 Tablespoon chili powder, adjust to taste
2 teaspoons thyme
1 teaspoon allspice
1/2 teaspoon coriander
1 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg
Preparation:
Mix all ingredients together and store in a tight container. Will last for up to 6 weeks.
Vickie Patterson, 'The Duck Lady'
Ingredients:
Jamaican Jerk Duck Breasts:
4 Duck Breasts
Jamaican Jerk Marinade, recipe follows
Jamaican Jerk Dry Rub, recipe follows
Oriental Dressing:
1/3 cup olive oil
1/4 cup rice vinegar
2 Tablespoons soy sauce
2 Tablespoons oyster sauce
1 tablespoon sesame seed oil
2 teaspoons sugar
Salad:
12 cups fresh spinach, or mixture of greens to make 12 cups
2 cups diced tomatoes
6 diced green onions
1-12 ounce can pneapple tidbits
2 cups diced red & green peppers
1 cup chopped dry roasted peanuts
1/2 cup sesame seeds
Preparation:
Jamaican Jerk Duck Breasts:
Marinate whole duck breasts for at least 2 hours. Grill to a nice medium rare. Thinly slice the duck across the grain, toss with the marinade. Pan sear quickly to seal in flavors. Don't overcook.
Oriental Dressing:
Wisk all ingredients together. Store in a screw-top jar.
Salad:
Place spinach in large bowl and toss with dressing.
Assembly:
Plate spinach, top with other salad ingredients and a bit more dressing. Place sliced Duck atop the salads and serve.
Jamaican Jerk Marinade
Ingredients:
1/2 cup olive oil
1/3 cup lime juice
1/2 cup Jamaican Jerk Dry Rub Seasoning, recipe follows
Preparation:
Mix together in a plastic ziplock bag. Add in whatever meat you want to marinate.
Note: This was developed for duck, but also goes well with any wild game, chicken, pork or beef.
Jamaican Jerk Dry Rub
Ingredients:
1/3 cup brown sugar
1/8 cup coarse salt
1/8 cup chopped chives, green onions will work
1 Tablespoon coarse ground pepper
1 Tablespoon onion powder
1 Tablespoon chili powder, adjust to taste
2 teaspoons thyme
1 teaspoon allspice
1/2 teaspoon coriander
1 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg
Preparation:
Mix all ingredients together and store in a tight container. Will last for up to 6 weeks.