DUCK WITH MANGO
Fruit always works well with duck.This is an elegant dish and I like to serve it with new potatoes and a selection of vegetables. Note that there can be a big dfference in the size of duck breasts, you might only need two or three to serve 4 people.
Provided by PetsRus
Categories Duck
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Make cuts in the duck breast skin and rub with salt and pepper.
- In a preheated heavy frying pan, fry the breasts on a fairly hot heat, skin side down for about 5/6 minutes until the skin has turned golden brown.
- Turn over, lower the heat and cook for several minutes more until tender and to your own liking.
- Remove the duck from the pan, cover and keep warm.
- Skim off the duck fat from the juices in the pan, there will most likely be a lot of fat.
- Add the stock to the pan, stir to deglaze, then add the butter, chutney, orange juice and the brandy.
- Stir well, mix the potato flour with some water and add to the pan to thicken the sauce.
- Slice the duck diagonally, arrange with the mango slices on warmed plates. Pour over the sauce.
WARM ORIENTAL DUCK AND MANGO SALAD
It's essential that foo looks good as well as tasting terrific - and this salad looks and tastes fabulous. It's also low in fat and quick to prepare.
Provided by Lene8655
Categories Duck Breasts
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut the duck into 1cm wide strips and mix with the five spice. Heat the oil in a wok and, when hot, add the duck strips and stir fry for exactly 2 minutes until nicely browned but still a little pink in the centre.
- Transfer to a large bowl and stir in the lime juice, fish sauce, soy sauce and clear honey. Set aside to cool to room temperature.
- To serve place the salad leaves in a large serving bowl and toss with the mango, bean sprouts and duck with dressing. Scatter over the shredded onions, mint and sesame seeds and serve.
Nutrition Facts : Calories 292.9, Fat 13.5, SaturatedFat 3.5, Cholesterol 153, Sodium 466.8, Carbohydrate 13.6, Fiber 1.7, Sugar 10.7, Protein 29.4
DUCK BREAST AND MANGO SALAD
Provided by Bryan Miller
Categories salads and dressings
Time 25m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Make vinaigrette by mixing olive oil, mustard, vinegar and salt and pepper. Place in bottom of large mixing bowl. Toss well with chicory. Arrange salad on 4 serving plates.
- Peel mangoes and arrange slices around rim of dishes.
- Saute French bread slices in 2 tablespoons of the butter until golden. Remove and rub with garlic cloves. Keep them warm.
- In skillet saute duck breasts in 1 tablespoon butter until rare (about 5 minutes). Keep warm.
- Deglaze pan with 2 tablespoons red-wine vinegar and add stock. Reduce by half. Set aside. In another pan saute mushrooms and shallots in 2 tablespoons butter. When cooked, place over salads. Slice warm duck breasts and distribute over middle of salads. Place French bread on plates. Reheat sauce, check for seasonings and pour over duck slices. Serve immediately.
Nutrition Facts : @context http, Calories 674, UnsaturatedFat 25 grams, Carbohydrate 35 grams, Fat 43 grams, Fiber 4 grams, Protein 38 grams, SaturatedFat 14 grams, Sodium 1121 milligrams, Sugar 25 grams, TransFat 1 gram
DUCK BREAST AND FRISéE SALAD
Provided by Bruce Aidells
Categories Salad Duck Leafy Green Appetizer Fry Lunch Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 first-course servings
Number Of Ingredients 11
Steps:
- Put oven rack in middle of oven and preheat oven to 375°F.
- Toss bread with oil and kosher salt and spread in 1 layer in a large shallow baking pan, then bake until golden, about 12 minutes.
- Whisk together Sherry vinegar, mustard, pepper, and salt to taste in a large bowl, then add oil in a slow stream, whisking until emulsified.
- Fry duck slices in 2 batches in a 12-inch heavy skillet over moderate heat, turning over once, until browned, about 3 minutes per batch (use caution; fat will splatter). Transfer duck breast bacon with tongs to a paper-towel-lined platter and loosely cover with foil to keep warm.
- Fill a deep 10-inch skillet with 1 1/4 inches cold water. Add distilled vinegar and bring to a simmer.
- Break 1 egg into a cup, then slide egg into simmering water. Repeat with remaining eggs, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
- Gently transfer eggs with a slotted spoon to paper towels to drain and season with salt and pepper.
- Toss frisée and croutons with dressing. Serve salad topped with duck bacon and eggs.
VIETNAMESE GRESSINGHAM DUCK
Roast Gressingham Duck Breasts with a Vietnamese noodle and mango salad
Provided by gressingham
Time 25m
Yield Serves 2
Number Of Ingredients 16
Steps:
- Preparing the dressing
- Combine and mix all of the ingredients in a bowl and set aside.
- Cooking the noodles
- Cook the noodles (as per the packet instructions), before plunging into cold water and draining.
- Preparing the salad
- Combine and mix all of the salad ingredients, minus the noodles, lime wedges and coriander, in a bowl and set aside.
- Preparing and cooking the duck
- Pre-heat an oven to 200C/Gas mark 6. Score the skin on the duck breasts six to eight times with a sharp knife and season on both sides with salt. Place the duck breasts skin-side-down in a non-stick pan on a low to medium heat. Cook for six to eight minutes, or until the skin is golden brown and crispy, before pouring off any excess fat and flipping over the breast. Cook and seal the breast on this side for around 30 seconds before removing from the heat. Turn the breast back onto the skin-side and place into the pre-heated oven for around six minutes for medium rare duck. Remove the duck from the oven and leave to rest for five minutes.
- Putting everything together
- Set aside two tbsp of dressing (for garnishing later). Place the duck breasts and their juices into the remaining dressing and mix. Set aside for five minutes before removing the breasts from the dressing and placing them on a chopping board.
- Take the drained noodles and toss them with a little oil and lightly season. Add the dressing and salad and mix well before dividing onto serving plates. Finely slice the duck and place on top of the salad. Drizzle the remaining dressing on top and garnish with lime wedges and coriander.
EASY MANGO SALAD
The salad ingredients came from a cooking class I went to, but the dressing came from a friend. Make sure you use firm mangos or they will be impossible to julienne.
Provided by abcgirl
Categories Salad Fruit Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Mix mangoes, onion, red bell pepper, and cilantro leaves together in a bowl.
- Whisk lime juice, fish sauce, and brown sugar together in a separate bowl until the sugar is dissolved; pour over the mango mixture and toss to coat. Top salad with peanuts.
Nutrition Facts : Calories 83.8 calories, Carbohydrate 18.6 g, Fat 1.3 g, Fiber 1.9 g, Protein 1.5 g, SaturatedFat 0.2 g, Sodium 568.2 mg, Sugar 15.5 g
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