The other salad I made for my friend’s BBQ was a duck breast salad. The duck breast from Hudson Valley is actually reasonably priced (at least if you purchase directly from them at the Union Square Greenmarket). You can find something a little less than a pound and that’s usually enough for two people if you cook it for a main course. In this case I made a salad enough for 10 people and one duck breast was plenty because I sliced it very thinly.
To make the yuzu dressing, mix about three tablespoons of minced shallots with two teaspoons (or more if you wish) of red or green yuzu kosho, a splash of soy sauce, splash of toasted sesame oil, two tablespoons of yuzu juice (or any other acid of choice) together and slowly drizzle in some oil (I used grapeseed oil but you can use olive oil or any other oil) and whisk until emulsified. I used a little less than half a cup of oil.
The duck breast should be cooked ahead of time and cooled down (room temperature or in the fridge). Score the skin side and slowly render the skin side and cook to desired temperature. I ended up cooking it medium well. Let it rest and cool down before slicing thinly.
To assemble the salad, place pieces of the sliced duck breast, sliced radishes, pickled radishes (I quick pickled watermelon radishes) all around the plate and top with mesclun greens or salad greens of choice. I got my mixed micro greens from Lani’s Farm at the Union Square Greenmarket. Season the salad greens and drizzle with the yuzu kosho dressing.