This Gut-Friendly Duck Salad With Miso Ginger Sesame Dressing Is A Refreshing Nutrition-Packed Meal

This Recipe Is Packed With Foods Known To…

… help with digestion! Koreans usually fry duck and chives together because they go so well together to begin with. Plus, it helps relieve some of the raw meat smell you sometimes get with chicken and duck.

Duck, miso, ginger, olive oil, micro greens are some of the impressively gut-friendly ingredients that are in this meal. Duck itself is nutrient rich and effectively helps excrete toxins out of your body due to its high unsaturated fatty acid ratio, according to Korean nutritionists. It’s high in Vitamin A, essential amino acids, Vitamin B2 which helps boost serotonin, calcium, phosphorus, potassium, and iron. Miso is also a great probiotic and mixed with anti-inflammatory ginger and digestion-promotion sesame oil, is a perfect dressing!

Total Time: 25 minutes

Ingredients:

• Duck Salad:

  • Half a pound of boneless sliced duck breast, fried medium rare (I cooked it too much in my video below — it’s hard when you’re filming ok)

  • half an iceberg lettuce, chopped

  • 1 shallot, sliced into rings

  • 6 perilla leaves, chopped into strands

  • 1 small Persian cucumber, chopped

  • 1 tbsp of chives, chopped into 4 equal parts

    • Tip: I used too much in my video because I love chives, but having too much sometimes causes constipation for me and can cause upset stomach for some

  • radish (any kind — I chose to grate Korean radish)

  • a pinch of Alfalfa Sprouts / micro greens for garnish

• Miso Ginger Sesame Dressing

  • 1 tablespoon of miso

  • 1” piece of ginger

  • 2 tablespoons of sesame oil

  • 1 garlic clove

  • 2 tablespoons of rice vinegar

  • 1/4 cup of olive oil

  • 1 tablespoon of brown sugar

Directions:

• Prepare the veggies. Chop the iceberg lettuce, slice the shallot, chop the perilla leaves into 1/2 inch-wide strands, chop the cucumber, chop the chives, and slice or grate the radish.

• Prepare the dressing. Blend or whisk all ingredients together (the miso will take some time to disperse) until one uniform consistency.

• Fry the duck medium rare. Add chives and shallots.

  • Note: Duck naturally has a lot of oil (that is known to help with digestion) so no need to add more oil

• Place iceberg lettuce on a plate, add all other vegetables, then duck, and garnish with Alfalfa sprouts.

• Drizzle Miso Ginger Sesame dressing over. Serve and enjoy!

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