Crispy Duck Salad / Ensalada De Pato Crujiente Recipe

Score and season

Pat duck breasts dry with paper towels. Using a sharp knife, score the skin in a diamond pattern without cutting into the meat (about 1/8 inch deep). Season both sides with kosher salt, black pepper and garlic powder, rubbing into the scored skin.

Render skin and crisp

Place a cold, heavy skillet (cast iron preferred) over medium-low heat. Place duck breasts skin-side down in the cold skillet (no additional oil). Cook gently for 10–12 minutes, pressing down briefly once or twice, until much of the fat has rendered and the skin is deep golden and crisp. Remove and drain excess fat from the pan, leaving about 1 tablespoon in the skillet.

Finish in pan or oven

Turn breasts skin-side up, add 1 tablespoon neutral oil to the pan if it seems dry. Increase heat to medium-high and sear for 1 minute on the flesh side. For medium-rare, transfer skillet to a preheated 400°F (200°C) oven for 4–6 minutes, or continue on stovetop for 2–3 minutes until internal temperature reaches 130–135°F (54–57°C). Adjust time for desired doneness.

Rest and slice

Transfer duck to a cutting board, tent loosely with foil and rest 6–8 minutes. Slice thinly across the grain into 1/4-inch slices just before serving.

Whisk together unagi sauce, soy sauce, rice vinegar, mirin, sesame oil, honey, and grated ginger in a small bowl until smooth. Taste and adjust balance—add up to 1 teaspoon rice wine or water to loosen if too thick. Stir in toasted sesame seeds. Keep at room temperature.

Prepare vegetables: thinly slice or lightly peel the cucumber into half-moons or ribbons to yield about 1/2 cup. Halve the cherry tomatoes and thinly slice the red onion. Combine mixed leafy greens, cucumber, cherry tomatoes, red onion, cilantro (if using) and sliced scallions in a large bowl.

Dress the greens: Drizzle about half of the unagi dressing (approximately 2 tablespoons) over the salad and gently toss to coat. Reserve the remaining dressing to finish the dish or for guests to add more.

Plate and finish: Arrange dressed salad on a large platter or individual plates. Fan sliced warm duck over the top of the greens. Spoon any resting juices from the cutting board sparingly over the duck for extra flavor. Sprinkle crispy fried shallots or wonton strips and additional toasted sesame seeds on top. Serve with lime wedges and the reserved dressing on the side.