SMOKED DUCK BREAST SALAD WITH CARAMELIZED APPLES AND PECANS
3-4 smoked duck breasts, thinly sliced
4 cups mixed salad greens
2 granny smith apples, peeled, cored and sliced
½ red onion, thinly sliced
½ cup pecans
4 tablespoons butter
1 tablespoon brown sugar
1/3 cup cider vinegar
¼ cup honey
1 tablespoon hoisin sauce
1 tablespoon Dijon mustard
1 teaspoon Chinese 5 spice powder (optional)
¼ cup fresh minced cilantro
1 cup extra virgin olive oil
2 tablespoons toasted sesame seeds
Melt butter in a sauté pan over medium heat. Stir in sugar and pecans and cook until lightly browned, about 2-3 minutes. Add apples and continue cooking until apples are slightly crisped and browned, another 2-3 minutes. Remove both with a slotted spoon and drain.
Combine vinegar, honey, hoisin, mustard and 5-spice powder in a small saucepan over medium low heat. Whisk in olive oil continuing to stir until thoroughly combined and mixture is heated through. Remove from stove and stir in cilantro.
Divide lettuce evenly among 4 plates. Sprinkle with onion slices, pecans and apples. Arrange duck slices over and drizzle with warmed dressing. Garnish with additional chopped cilantro and sesame seeds.
Use Black sesame seeds for an added visual touch.