Crispy Duck Salad With Bitter Orange Vinaigrette Recipes

SHREDDED DUCK, WATERCRESS & ORANGE SALAD

Shredded duck, watercress & orange salad image

A Chinese-influenced salad of soft duck, crunchy radish and chicory and sweet orange- a casual supper

Provided by Lucy Netherton

Time 1h

Number Of Ingredients 9

Ingredients

2 duck legs
1 tsp five-spice powder
5 tbsp rice vinegar
5 tbsp soy sauce
2 big oranges , segmented, juice reserved
2 x 100g bag watercress
200g bag radish , thinly sliced
140g pack chicory , leaves separated
small bunch spring onion , sliced diagonally

Steps:

Heat oven to 200C/180C fan/gas 6. Pat the duck legs dry with kitchen paper and rub in the five-spice and some seasoning. Pour the vinegar, soy and orange juice into a small roasting tin and put the duck on top. Cover with foil and cook for 30 mins, then remove the foil and increase oven to 240C/220C fan/ gas 9, or put under the grill and cook until the skin is crisp. Remove and strain the liquid through a sieve. Let the duck cool until you can shred the meat from the bones. Skim fat from the liquid.
Meanwhile, gently toss together the oranges, watercress, radishes, chicory and spring onions. Pour over reserved cooking liquid, then add the duck and arrange on a platter.

Nutrition Facts : Calories 307 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 18 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 3.8 milligram of sodium

CRISPY DUCK

Crispy Duck image

Crispy duck is very popular in the Sichuan province and it can be found in many restaurants. However, it is also equally popular to cook at home because, unlike Peking duck, it is easier to make in the home kitchen. My modern variation uses duck breast with the skin on. The duck is first seasoned and then pan-fried until the skin is crispy; the cooking is then finished off in the oven. I like serving this with a sweet and sour apricot and plum sauce.

Provided by Food Network

Categories main-dish

Time 59m

Yield 2 servings

Number Of Ingredients 19

Ingredients

6 star anise
4 tablespoons freshly grated ginger
2 tablespoons Shaohsing rice wine or dry sherry
2 tablespoons ground Sichuan peppercorns
2 tablespoons sea salt
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
2 skin-on duck breasts, skin scored in a criss-cross pattern
1 tablespoon groundnut oil (peanut)
Salad greens, for service
3 1/2 ounces water
2 ripe plums, stoned and quartered
2 ounces dried apricots, chopped
2 tablespoons sugar
1 tablespoon honey
1 cinnamon stick
1 star anise
Juice of 1 lime
Serving suggestion: This dish is delicious accompanied by stir-fried green beans and roasted sweet potatoes.

Steps:

To make the marinade: Place the star anise, grated ginger, rice wine, peppercorns, salt, dark soy sauce, and light soy sauce, into a bowl, and stir to combine.
Add the duck breasts to the marinade, cover the bowl with plastic wrap, and leave to marinate for 20 minutes.
Preheat an oven to 400 degrees F.
Heat a wok or pan over a high heat, and add the groundnut oil. Remove the duck from the marinade and place the duck into the hot wok or pan, skin-side down, and fry until the skin is brown and crisp, about 4 to 5 minutes. Transfer the duck to a sheet pan, skin-side up, and roast in the oven for 3 to 4 minutes, depending on how well done you would like your duck to be. While the duck is in the oven, prepare the apricot and plum sauce
To make the sauce: Pour the water into a small saucepan, and bring to a boil. Add the plums, apricots, sugar, honey, cinnamon, star anise, and cook until the mixture has reduced to a sticky sauce. Remove the pan from the heat, and stir in the lime juice.
To serve, place a duck breast onto a plate, pour over the sauce and serve with a salad.

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