Duck Salad Recipes

HONEY & SOY DUCK SALAD

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.

FIVE SPICE DUCK SALAD

Steps:

• This exotic duck salad has got it all going on - crunch, spice, juicy fruit and tasty crispy duck.
• Season the duck breast and dust with Chinese five spice powder. Put in a medium-hot frying pan and fry very gently for 5 minutes, turning halfway, until lots of fat has come out of the skin and the skin is golden brown. Take out of the pan and slice thinly - the duck will still be raw in the middle but don't worry! Discard the fat from the pan and put the sliced duck back in. Stir fry for a few minutes, until cooked through and crispy. Set aside.
• Mix the pomegranate seeds, spring onions, coriander, watercress, mango and crispy duck together. Dress with the lime juice and a drizzle of sesame oil. Season to taste.
• Separate the lettuce leaves and arrange on plates. Top with the dressed salad to serve.

WARM DUCK SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Place the duck breasts on a sheet pan, skin side up. Sprinkle with salt and roast for about 20 minutes, until medium-rare. Remove from the oven, cover tightly with aluminum foil, and allow to sit for 10 to 15 minutes. Remove and discard the fat and skin on top (unless you're making cracklings), slice the duck, and then cut the slices crosswise into julienned pieces.
• Meanwhile, in a small bowl, combine the shallots, sherry vinegar, orange zest, and 1 1/2 teaspoons of salt. Whisk in the olive oil and set aside.
• For the salad, trim the bottom half-inch from the endive and cut them diagonally into 1/2-inch slices. Separate the leaves and discard the cores. Place the slices in a large salad bowl. Add the mache leaves, oranges, raspberries, and toasted pecans. Toss with enough dressing to moisten. Gently toss in the warm duck meat and serve immediately.

CURED DUCK SALAD

Steps:

• Rinse, pat dry and trim the duck legs (use the excess fat to render). Rub salt and herbs into duck legs allow to cure for 2 days covered in refrigerator. Melt duck fat and bring to 200 degrees. Rinse salt off of duck, pat dry and immerse in pan of duck fat, cover and cook for 3 1/2 hours. Remove from heat and allow to cool. Duck can be held refrigerated for several days. Before service remove duck from fat, discard skin (or use to make cracklings) and take meat from bone. Reserve duck fat.
• In a small saucepan add halved shallots, honey and just enough water to cover; bring to a boil and simmer until tender and glazed, remove and reserve.
• In a medium saute pan heat 1 tablespoon reserved duck fat, add potatoes, duck, walnuts, reserved shallots and toss until hot. Add chopped shallots, green beans, vinegar, salt and pepper and taste for seasonings.
• Arrange in the center of plate, garnish with watercress tossed in olive oil and crouton brushed with farmers cheese.
• In a non reactive saucepan, combine milk and slowly bring to 180 degrees. Strain through cheesecloth and allow to cool. When cool, place in a bowl, season, add herbs and lemon zest, to taste.

PEAR AND DUCK CONFIT SALAD

Steps:

• Preheat oven to 250°F.
• Whisk together mustard, vinegar, and salt and pepper to taste in a large bowl. Add 4 tablespoons oil in a slow stream, whisking until emulsified, then whisk in shallot.
• Heat remaining tablespoon oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook pecans, stirring, until golden brown. Transfer nuts with a slotted spoon to paper towels to drain, then season with salt.
• Heat skillet with any oil remaining in it over moderately high heat until hot but not smoking, then brown duck on all sides until crisp, about 5 minutes. Transfer to a cutting board and tear meat into bite-size pieces and discard bones. Keep duck warm, covered, on a baking sheet in oven.
• Halve and core pears and cut lengthwise into 1/4-inch-thick slices. Add pears, greens, duck, cheese, and nuts to dressing with salt and pepper to taste, then toss gently to combine.

DUCK SALAD

Steps:

• Roast the duck according to the directions in the recipe for Basic Roast Duck, through Step 5. Remove the duck from the oven and allow to cool.
• Boil the noodles until just done, about five minutes. Drain, rinse in cold water and allow to drain again. When thoroughly drained, toss the noodles with two tablespoons of the peanut oil and season lightly with salt and pepper.
• Roast the pepper by turning it over a gas flame or placing it under a broiler until the skin has blackened. Place the pepper in a plastic or paper bag for about 10 minutes to steam off the charred skin. Remove the skin, seed the pepper and cut it in slivers. Toss the noodles with the pepper, scallions, cucumber and coriander.
• Remove the duck skin from the duck and reserve. Pull the meat of the duck off the bones.
• Dice the duck skin and fry the pieces in a skillet until crisp. Allow to drain on absorbent paper.
• Combine the remaining peanut oil, the sesame oil, lemon juice and soy sauce. Beat until well-blended.
• Arrange the watercress on each of six plates. Toss the noodles with about half the sauce and arrange atop the watercress on each plate. Arrange the duck pieces on the noodles and sprinkle with the rest of the sauce. Scatter the bits of fried duck skin on top and serve.