HONEY & SOY DUCK SALAD
Pep up your salad recipes with this luxury combination of rocket and Chinese-style dressing
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Score the skin of the duck breasts and season. Heat a non-stick frying pan over a high heat, add the duck, skin-side down, and cook for 4 mins or until the skin is crisp. Turn over and quickly brown the underside, then transfer to a baking tray.
- Mix the dressing ingredients together and spoon all but 2 tbsp of it over the duck. Roast the duck for 10 mins for pink, longer if you prefer. Remove from the oven and allow to rest for 4 mins, then slice into strips. 3 Toss together the salad, tomatoes, spring onions and duck slices. Drizzle over the remaining dressing and serve.
Nutrition Facts : Calories 558 calories, Fat 37 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 25 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 3.12 milligram of sodium
ASIAN SQUASH SALAD WITH CRISPY DUCK
This warm salad with rich, tender duck meat and crispy skin is perfect to big up incredible spiced roasted squash. I love it served on a big platter and dressed at the very last minute.
Provided by Jamie Oliver
Categories Mains Jamie at Home Asian
Time 2h40m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Wash the duck and pat it dry, inside and out, with kitchen paper, then rub it all over, inside as well, with sea salt and black pepper. Place it in a tray and roast in the preheated oven for around 2 hours, turning it every now and then. Halfway through, you'll probably need to drain away a lot of the fat from the bird. Don't throw it away, though! Sieve it and keep the fat (but no meat juices) in a jar in the fridge for a couple of months and use it to roast potatoes.
- In a pestle and mortar or a Flavour Shaker, bash up the dried chillies and coriander seeds and add the ground cinnamon and a good pinch of salt and pepper.
- Scoop the seeds out of your squash and put them to one side. Cut the squash into wedges, place them in a roasting tray, and drizzle over enough olive oil just to coat. Sprinkle over the ground spices and give the squash a good toss, spreading the pieces out in one layer.
- Once the duck has been in the oven for 1 hour and 15 minutes, add the tray of squash to the oven and roast for about 45 minutes.
- Meanwhile, rinse the squash seeds after removing any fibres. Season with salt and pepper and drizzle with olive oil. Toast them in a dry frying pan until they're golden and crisp, and put aside.
- To make the dressing, put the lime juice and zest into a bowl and add the same amount of extra virgin olive oil, plus the sesame oil and the soy sauce. Stir in the sugar, chilli, garlic, the green spring onion ends and coriander stalks. Taste and adjust the sweet-and-sourness and the seasoning. You want it to be a little limey, to contrast with the rich duck.
- After 2 hours, if the duck is nice and crispy, and the squash soft and sticky, take both trays out of the oven. If they need more time, leave them in until perfectly done. Using two forks, shred the duck meat off the bone and put into a large bowl.
- While the duck and squash are still warm, toss with the toasted seeds, half the coriander leaves, half the mint and half the white spring onion slices. Pour on the dressing and toss together. Serve sprinkled with the rest of the coriander, mint and white spring onion slices.
Nutrition Facts : Calories 299 calories, Fat 13.9 g fat, SaturatedFat 3.8 g saturated fat, Protein 31.2 g protein, Carbohydrate 13.7 g carbohydrate, Sugar 8.4 g sugar, Sodium 0.9 g salt, Fiber 2.1 g fibre
ASIAN DUCK SALAD
Provided by Trish Hall
Categories dinner, salads and dressings
Time 45m
Yield 6 Servings
Number Of Ingredients 11
Steps:
- Remove duck or chicken meat from bones and shred.
- Trim green beans, cut into three-inch lengths.
- Fill a large pot with water and bring to boil. Add 1/2 teaspoon salt and green beans and cook about five minutes. Drain and rinse in cold water.
- Peel and halve water chestnuts. Peel and dice mangoes. Chop the scallions. Remove seeds and ribs from pepper and cut into thin strips.
- In a large bowl, mix lime juice with oil. Add mango and ginger root. Mix, and add the meat, beans, water chestnuts, scallions and peppers. Mix gently. Season with salt and pepper. Arrange on a large platter.
Nutrition Facts : @context http, Calories 546, UnsaturatedFat 24 grams, Carbohydrate 28 grams, Fat 36 grams, Fiber 5 grams, Protein 31 grams, SaturatedFat 9 grams, Sodium 893 milligrams, Sugar 18 grams, TransFat 0 grams
ASIAN DUCK CONFIT WITH CITRUS PEA SPROUT SALAD
Provided by Ming Tsai
Time 4h39m
Yield 4 to 5 servings
Number Of Ingredients 24
Steps:
- Duck Confit:
- Duck Confit: In a large bowl, mix everything together but the duck and fat. In a tall pan, line the bottom with a layer of the mixture. Place duck legs on top, then cover with another layer. Place in refrigerator overnight (24 hours). In a tall casserole or rondo, melt the duck fat. Set oven at 300 degrees. Wipe off all the mixture and place in fat. Watch carefully, you never want the fat to boil. Cook in the oven for 2 1/2 to 3 1/2 hours, or until meat is falling off the bone. Pull from fat and serve immediately or when stored overnight, pan sear at medium heat until brown and crispy on both sides.
- Citrus Pea Sprout Salad:
- For the Citrus Pea Sprout Salad: In a small bowl, combine the juices and whisk in the oils. Season and add the herbs. Check for flavor and toss with the sprouts.
- Plating: Place a small mound of the salad on a plate and top with two duck legs.
ASIAN DUCK SALAD
A lovely light meal that is extremely healthy and full of flavour. You can also purchase cooked duck from your chinese take-away/restaurant and shred the meat instead of cooking the duck yourself. I am sure you could use chicken if preferred as well.
Provided by Wendys Kitchen
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To make dressing combine all ingredients in a bowl and mix well.
- Heat a non-stick frying pan, Add duck and cook 5 minutes each side. Remove and cover to stand for 10 minutes.
- Meanwhile combine carrot, snow peas, sugar snap peas, and chilli in heatproof bowl. Cover with boiling water and drain immediately and refresh under cold water. Drain, return to bowl.
- Thinly slice duck across the grain. Add to carrot mixture along with cabbage, bean sprouts, shallots, coriander and almonds.
- Drizzle as much dressing over salad as you like and toss to combine.
- Serve.
Nutrition Facts : Calories 334.4, Fat 17, SaturatedFat 3.9, Cholesterol 163.2, Sodium 371.5, Carbohydrate 12, Fiber 3.8, Sugar 5.2, Protein 34
ORIENTAL DUCK SALAD
Steps:
- Score the top of the duck breast before marinating.
- Marinade: Combine the soy sauce, garlic, ginger, 5-spice, brown sugar, chili flakes, basil, cilantro, and salt. Add the duck to the marinade and coat well.
- Heat a large saute pan over high heat. Add the duck breasts and saute until golden brown on both sides and cooked to your desired temperature, about 3 minutes per side for medium rare.
- Remove the duck from the pan and keep warm. Deglaze the pan with coffee. Add the reserved marinade and reduce to desired consistency.
- In a mixing bowl, combine dashi with sugar and rice wine vinegar. Transfer mixture to a blender and add garlic, fresh ginger, pickled ginger and pinch of salt. Slowly add salad oil to the blender. Refrigerate until needed.
- Have fryer heated to 360 degrees F.
- Deep-fry the menlo until golden brown, about 30 seconds. Remove from the oil to a paper towel lined plate. On a platter, place deep-fried menlo topped with spring mix. Slice duck breast and place on top of greens. Serve with chilled pickled ginger vinaigrette. Sprinkle with macadamia nuts.
CHINESE SPICED DUCK SALAD
Who says a duck supper has to be expensive? Make your meat go further with this flavour-packed salad
Provided by Good Food team
Categories Main course, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/gas 7. Rub the duck leg all over with five-spice and seasoning, place on a baking tray and roast for 25 mins.
- Meanwhile, cook the rice noodles following pack instructions. Drain and cool under cold running water, then drain again well and toss with the celery, carrot, cucumber and spring onions. When cool enough to handle, remove the duck meat and crispy skin from the bone and finely shred.
- To make the dressing, mix the hoisin and soy sauce with 2 tbsp water. Divide the noodles between two plates and top with the shredded duck. Drizzle over the dressing and serve.
Nutrition Facts : Calories 492 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 2.66 milligram of sodium
CHINESE DUCK SALAD
I have not made this salad but posted it by request. It is from Jeff Smith's "The Frugal Gourmet cooks Three ancient cuisines" I have made many excellent recipes from this cook book
Provided by Bergy
Categories Lunch/Snacks
Time 10m
Yield 4 servings as part of a Chinese meal, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix the dressing with a whisk.
- Place ingredients in a salad bowl.
- Toss with dressing.
- Serve over iceberg lettuce.
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