Thai Salad with Julienne Duck Breast

(Yield: 64 salads)

4 lbs. Duck Breast, Roasted, Julienned
32 heads Baby Escarole
64 ea. Cherry Tomato, cut in half
32 cup Peanuts, roasted, unsalted
1 gallon Thai Peanut Dressing (see below)

Method (for one salad):
Using a chilled 7-inch plate, arrange a half head of baby escarole cut into bite size pieces and the cherry tomato. Sprinkle 1 oz. Duck Breast loosely over the top of the greens. Drizzle 2 oz. dressing over the salad. Top with 1/3 cup of peanuts.

Thai Peanut Dressing
(Yield: 1 gallon)

3 oz. Shallots
1 ½ oz. Oil, blended
5 cups Peanut Butter (13.5 oz)
1 cup Lemon Juice
1 cup Soy Sauce
4 cups Water
4 oz. Brown Sugar
6 tbsp. Asian Chili Paste
1 cup Cilantro, fresh, rough chopped, washed
1 tbsp. Chinese Five-Spice Powder

Method:
Place all ingredients in a bowl. Blend together using an immersion blender until smooth. The dressing will stay for 5 days under refrigeration.

Lawrence Weiss CCC, CCE
Chef/Instructor / Western Suffolk BOCES

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