Gingery Hot 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.

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.

GINGERY HOT DUCK SALAD

Steps:

• Heat a large skillet or griddle to medium-high heat. Cook duck breast, fat side down, if not removed, for 10 to 12 minutes flipping with tongs, until it is lightly pink inside. Remove from skillet or griddle and place on cutting board, allowing meat to rest. While the duck is resting, begin the dressing.
• In a medium bowl, mix fish sauce, lime juice, orange juice, red chile, grated ginger, and sesame oil. Stir using a spoon. Take baby spinach and lay across a decorative plate. Slice duck breast on a diagonal into thin slices. Place the juice from the cutting board and the duck slices into the dressing. Toss the duck slices in the dressing using your hands or tongs. Place the duck and dressing on top of spinach. Top with orange zest and serve immediately.