Thai Roast Duck Salad

• 2 (8-ounce) boneless duck breasts, split into halves
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup fresh lime juice
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon fish sauce
• 2 to 3 teaspoons sambal oelek (ground fresh chile paste)
• 1 teaspoon finely chopped shallots
• 4 cups torn Boston lettuce
• 2 cups peeled sliced cucumber
• 3/4 cup diagonally sliced carrot
• 1/2 cup thinly sliced red onion
• 1/2 cup thinly sliced red bell pepper
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh mint

1. Preheat oven to 400u0b0.
2. Heat a large ovenproof nonstick skillet over medium-high heat. Sprinkle duck with pepper. Add duck to pan; cook 2 minutes on each side or until browned. Place pan in oven, and bake at 400u0b0 for 15 minutes or until desired degree of doneness. Remove duck from pan; let stand 10 minutes. Remove and discard skin from duck; cut duck crosswise into thin slices.
3. Combine lime juice, honey, vinegar, fish sauce, sambal oelek, and shallots, stirring with a whisk. Combine Boston lettuce and remaining ingredients in a large bowl. Drizzle 6 tablespoons juice mixture over lettuce mixture, and toss to coat. Divide salad evenly among 4 plates. Divide duck evenly among salads. Drizzle each serving with 1 1/2 teaspoons juice mixture.

duck breasts, freshly ground black pepper, lime juice, honey, rice vinegar, fish sauce, sambal oelek, shallots, boston lettuce, cucumber, carrot, red onion, red bell pepper, fresh cilantro, fresh mint

Taken from www.myrecipes.com/recipe/thai-roast-duck-salad (may not work)