WOOD-FIRED DUCK BREAST WITH CHICORIES AND MISO KUMQUAT DRESSING
Duck breast is one of my favorite proteins to cook, an artful dance between temperature control and patience. To achieve the perfect crispy skin takes great sourcing of product, so always buy your duck direct from the ranch if you can. Citrus and duck are a classic French pairing, and in this recipe I am using a special citrus fruit called a kumquat, which has a pleasant thin skin allowing full utilization of the entire fruit.
Provided by Food Network
Categories main-dish
Time 2h
Yield 2 to 4 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 425 degrees F or start a wood burning oven.
- For the duck: Score the duck breast in a 1/4-inch cross hatch, salt the skin and allow to sit skin-side down on a tray for 25 minutes.
- To cook the duck breasts, pat the skin dry and place the breasts skin-side down in a large cast-iron skillet over medium-low heat. Begin to render the fat out of the skin. Allow the duck to roast for 18 to 20 minutes. Once the skin is golden brown, turn and tap the flesh side on the pan for a quick second, then return to the skin side and put into the hot oven for 2 to 3 minutes. Remove the duck breasts from the pan and allow to rest for10 minutes before slicing into 1/2-inch-thick slices.
- For the potatoes: Place the cast-iron pan back over medium heat and add the thyme and fingerling potatoes. Once they begin to get color on them, after a couple of minutes, finish the potatoes in the oven and allow to cook until golden brown, about 20 minutes. Remove the potatoes from the pan and set aside on a plate.
- For the jus: Add the duck stock and thyme to the pan, return it to the oven and allow to cook for 8 to 10 minutes. Pull the pan out of the oven and swirl in the butter and salt.
- For the vinaigrette: Add the orange juice, vinegar, Dijon, miso and thyme to the carafe of a high-speed blender. With the blender on, stream in the olive oil and grapeseed oil. Add the salt and pepper and set aside in a bowl. Fold in the sliced kumquats and cayenne and set aside.
- To serve: Line a platter with the radicchio and endive leaves. Place the sliced duck breasts over top of the chicories and top with the roasted potatoes and jus. Drizzle some of the vinaigrette over the platter and garnish with orange zest.
CHEDDAR , APPLE AND CHICORY SALAD WITH A HONEY MUSTARD DRESSING
A nice raw salad with a sweet wholegrain mustard dressing. The salad has lovely autumn colours. Don't use green apples for this salad or it wont look just as stunning.
Provided by Wild Thyme Flour
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Blend dressing ingredients and set aside.
- Seperate the chicory leafs, toss in a salad bowl. Add the apple slices and walnuts.
- Using a vegetable peeler, make large shavings from the cheddar, add to the bowl.
- Dress salad with the dressing , some freshly ground pepper and serve.
- Don't do this too much in advance.
Nutrition Facts : Calories 452.2, Fat 39.2, SaturatedFat 8.9, Cholesterol 26.2, Sodium 179.3, Carbohydrate 19.7, Fiber 4.3, Sugar 13.4, Protein 10.5
WARM APPLE THYME DRESSING
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Apple Recipes
Yield Makes 3/4 cup
Number Of Ingredients 6
Steps:
- Combine all of the ingredients in a small saucepan and boil for 3 to 5 minutes, until the juices are slightly thickened and the apples are soft but not broken down. The dressing will keep, tightly covered, in the refrigerator for 3 days.
GRILLED CHEESE, APPLE, AND THYME SANDWICH
The cinnamon-raisin bread adds a touch of sweetness to the creamy Gruyere cheese, the apples add a little crunch and pop of tartness, and the thyme gives it freshness with just a tease of its flavor, just enough to make this sandwich special.
Provided by lutzflcat
Categories Main Dish Recipes Sandwich Recipes Grilled Cheese
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Spread butter on 1 side of each slice of bread; flip, so that buttered sides are facing down. Top 2 slices of bread with apple slices, 1/3 cup Gruyere cheese, and a sprinkle of thyme leaves. Place the other 2 slices of bread on top, buttered sides facing up.
- Heat a large skillet over medium-low heat. Add sandwiches to the hot pan and cook until bread has toasted and cheese has slightly melted, 4 to 5 minutes. Flip carefully using a spatula, pressing down lightly. Cook sandwiches until golden brown and cheese has melted, 3 to 4 minutes more, watching and adjusting heat if necessary to keep bread from burning before cheese has melted.
- Transfer sandwiches to a plate, slice in 1/2 diagonally, and serve immediately.
Nutrition Facts : Calories 496.5 calories, Carbohydrate 53.2 g, Cholesterol 64.5 mg, Fat 24.7 g, Fiber 14.5 g, Protein 24 g, SaturatedFat 12.6 g, Sodium 409 mg, Sugar 15.7 g
APPLE-THYME CHUTNEY
This is my favorite side for turkey or any type of roast and a staple on our Thanksgiving table. Making it in the slow cooker prevents splattering. I usually make it the day before, store in the fridge, and then heat over low heat the day of. You can also freeze or can it. For canning, I usually make a double batch, which makes 2 1-pint jars.
Provided by nch
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 1h20m
Yield 6
Number Of Ingredients 7
Steps:
- Combine apples, sugar, vinegar, thyme, and bay leaf in a saucepan over medium-low heat. Cook until the apples are soft and start breaking apart, about 10 minutes, stirring often.
- Transfer to the slow cooker and cover with lid. Cook on high heat until it thickens, about 1 to 2 hours, stirring regularly.
- Stir in brandy and season with salt. Transfer to a sterilized jar and let cool, then refrigerate or freeze.
Nutrition Facts : Calories 105.6 calories, Carbohydrate 23.9 g, Fat 0.2 g, Fiber 2.8 g, Protein 0.3 g, Sodium 27.5 mg, Sugar 19.8 g
CHICORIES WITH PEARS, BLUE CHEESE AND SECRET ANCHOVY DRESSING
Gently bitter, yet fresh and crunchy, chicories are the perfect canvas on which to create a Thanksgiving salad. With a single anchovy fillet, mustard, vinegar and lemon juice at its base, this light, vibrant dressing is surprisingly refreshing and flavored with a faint rumor of umami that will make you reach - over the stuffing - for seconds. If you don't have, or don't like, pears, substitute Fuyu persimmons or a crisp, tart apple variety such as Fuji or Honeycrisp. If you don't like pecans, use walnuts. If you can't find Roquefort, use another sheep's milk blue, such as Oregon Blue or Ewe's Blue, both of which are American-made in the Roquefort-style.
Provided by Samin Nosrat
Categories salads and dressings, appetizer, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees.
- Use a sharp knife to shave off the dark green tips of the frisée and escarole, then use your hands to tear off any remaining tough outer leaves, saving only the pale green and white, tender hearts for the salad. (Reserve the outer leaves for cooking greens - they'd be great for Thanksgiving stuffing!) Trim the radicchio, tearing off any bruised leaves and cutting off any root or stem.
- Once trimmed, separate all of the chicories into individual leaves, trimming more as needed to detach inner leaves. Leave the smaller leaves of all of the varieties whole, but tear or cut the larger leaves into generous bite-size pieces. Wash in cold water and dry in a salad spinner, then place in a very large bowl. Cover and refrigerate until ready to serve.
- Spread pecans out in a single layer on a baking sheet and toast 7 to 10 minutes until lightly golden in the center. Allow to cool to room temperature.
- To make the dressing, use a pestle to pound the anchovy and garlic in a mortar with a pinch of salt until the mixture is as smooth as toothpaste (or chop finely, then use the blade of a knife to smear across the cutting board until smooth). Whisk in mustard, vinegar, lemon juice, honey, oil, 1/4 teaspoon salt, a few cracks of pepper and shallot until emulsified. Taste and adjust seasoning: The dressing should be pleasantly bright and tangy, and the anchovy shouldn't be at all noticeable.
- To serve, quarter the pear, remove the core from each piece, and thinly slice. Add to the bowl of chicories. Crumble the pecans into the bowl in large pieces. Drizzle most of the dressing over the salad. Use your hands to toss gently to ensure the leaves are all coated evenly. Taste and add more dressing as needed. Transfer salad to a serving platter if desired, then crumble pecan-size pieces of cheese all throughout the salad, tossing as needed to distribute. Season generously with pepper and a bit of flaky salt. Serve immediately.
APPLE THYME CHICKEN
Apples and chicken may seem like an unusual combination, but they make a wonderful meal when grilled to perfection. The thyme chicken marinade gives a boost of flavor and tenderizes the meat nicely. -Peter Halferty of Corpus Christi, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- For marinade, in a bowl, mix first five ingredients. In another bowl, combine chicken and 3/4 cup marinade; refrigerate, covered, at least 2 hours. Reserve remaining marinade; cover and refrigerate., Toss apples in reserved marinade; remove apples with a slotted spoon. Stir honey into remaining apple marinade. Place apples on an oiled grill rack over medium heat; grill, uncovered, until tender, 4-6 minutes, turning and brushing frequently with honey mixture., Drain chicken, discarding chicken marinade. Sprinkle chicken with salt. Grill, covered, over medium heat until a thermometer reads 165°, 5-7 minutes per side; brush frequently with remaining honey mixture during the last 4 minutes., In a saucepan, mix sauce ingredients until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes; stir in apples. Serve with chicken.
Nutrition Facts : Calories 310 calories, Fat 9g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 380mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
THYME-BAKED APPLE SLICES
My children love this healthy apple side dish along with chicken fingers for lunch. It's also a wonderful alternative to potatoes when serving meat. My family even asks for seconds!-Constance Henry, Hibbing, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Place cider in a large saucepan. Bring to a boil; cook until liquid is reduced to 2/3 cup, 18-20 minutes. Remove from heat; stir in butter., Peel and cut each apple into eight wedges. In a large bowl, toss apples with 1/4 cup of the reduced cider and 3 teaspoons thyme. Transfer to a foil-lined 15x10x1-in. baking pan. Bake 10 minutes., Drizzle with remaining reduced cider. Bake until tender, 12-15 minutes longer. Sprinkle with remaining thyme.
Nutrition Facts : Calories 264 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 78mg sodium, Carbohydrate 51g carbohydrate (42g sugars, Fiber 3g fiber), Protein 1g protein.
CHICORY-APPLE SALAD WITH BROWN BUTTER DRESSING
Even if you're not a huge fan of bitter greens, don't substitute regular lettuce here; the slightly sweet dressing will taste cloying without some sharp contrast.
Provided by Marche, Eugene, OR
Yield 4 Servings
Number Of Ingredients 8
Steps:
- Heat 1/2 cup oil in a medium skillet over medium-high. Working in batches, fry prosciutto until lightly browned and crisp, about 2 minutes per side. Transfer to paper towels to drain.
- Cook butter in a small skillet over medium heat until butter foams, then browns (be careful not to let it burn), about 5 minutes. Allow browned milk solids to settle, then slowly pour off melted butter, leaving browned bits in the pan. (Reserve butter for another use.) Whisk vinegar, honey, and remaining 2 tablespoons oil into browned milk solids; season dressing with salt and pepper.
- Toss chicories, apple, and dressing in a large bowl; season with salt and pepper. Serve salad topped with fried prosciutto.
MIXED CHICORIES WITH WARM APPLE THYME DRESSING
Chicories tend to be strong and bitter tasting. You typically find them sauteed or wilted, but it's best to eat them raw, tossed with a warm, slightly sweet vinaigrette and crisp apples.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 3
Steps:
- Place the dressing in a large bowl. Add the chicories and toss to coat. Season with pepper and serve.
More about "mixed chicories with warm apple thyme dressing recipes"
MIXED CHICORIES WITH SHAVED FENNEL, PICKLED RED …
From walnuts.org
ROASTED CHICORY WITH HONEY, MUSTARD AND THYME - RIVER …
From rivercottage.net
CHICORY-APPLE SALAD WITH BROWN BUTTER DRESSING …
From bonappetit.com
HOMEMADE ITALIAN DRESSING MIX RECIPE | THE RECIPE CRITIC
From therecipecritic.com
HOW TO COOK WITH CHICORIES AND ENDIVES, PLUS OUR BEST RECIPES
From foodandwine.com
MIXED CHICORIES PASTA - MEALTHY.COM
From mealthy.com
CARROTS, CHICORIES AND ASPARAGUS WARM SALAD - MY RECIPE MAGIC
From myrecipemagic.com
MIXED CHICORIES WITH PERSIMMONS RECIPE | RECIPE | WARM POTATO ...
From pinterest.co.uk
WEDGE SALAD WITH WARM APPLE-CHIPOTLE DRESSING - YES APPLES
From yesapples.com
THE CHICORIES - OLD FASHIONED RECIPES - JOHNNY'S KITCHEN
From johnnyskitchen.us
MIXED CHICORIES WITH BURNT HONEY VINAIGRETTE RECIPE
From eatingwell.com
MIXED CHICORIES WITH WARM BAGNA CAUDA DRESSING | WELLSPENT …
From wellspentmarket.com
COST CHICORY SALAD WITH WARM APPLE THYME DRESSING RECIPE
From cookeatshare.com
CHICORIES SALAD WITH APPLE & THYME GASTRIQUE - COOK TOGETHER
From cooktogether.blog
BAKED LEMON CHICKEN | GRILLED LEMON CHICKEN, CHICKEN RECIPES, …
From pinterest.ca
20 EASY CHICORY RECIPES THE FAMILY WILL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
CHICORIES, TURNIPS, AND PARSNIP, WITH PEARS & THYME YOGURT
From kinfood.com
CHICORY SALAD WITH WARM APPLE THYME DRESSING RECIPE
From cookeatshare.com
CITRUS VINAIGRETTE WITH THYME - THE REAL FOOD DIETITIANS
From therealfooddietitians.com
CARROTS, CHICORIES AND ASPARAGUS WARM SALAD
From skiplunch.org
WHAT ARE CHICORIES? - THE SPRUCE EATS
From thespruceeats.com
CHICORY-APPLE SALAD WITH BROWN BUTTER DRESSING | RECIPE
From pinterest.ca
CHICORY, APPLE & GOAT'S CHEESE SALAD WITH WARM FIG DRESSING
From fooddiez.com
CARAMELISED CHICORY RECIPE | VEGETARIAN RECIPES - TESCO REAL FOOD
From realfood.tesco.com
CHICORY SALAD WITH APPLE {WALNUTS AND RAISINS} - BY ANDREA JANSSEN
From byandreajanssen.com
MIXED CHICORIES WITH PERSIMMONS - MEALPLANNERPRO.COM
From mealplannerpro.com
MIXED CHICORIES WITH WARM APPLE THYME DRESSING RECIPE
From pinterest.com
MIXED CHICORIES WITH PERSIMMONS RECIPE | RECIPE - PINTEREST
From pinterest.com
DRESSING MADE THYME - RECIPES - COOKS.COM
From cooks.com
MIXED CHICORIES SALAD BY SOPHIA_ROE | QUICK & EASY RECIPE | THE …
From thefeedfeed.com
LETTUCE, CHICORY & APPLE SALAD WITH POPPY SEED DRESSING RECIPE
From recipecialist.com
CHICORY SALAD WITH LEMON THYME VINAIGRETTE | CUESA
From cuesa.org
CITRUS THYME DRESSING | MCCORMICK
From mccormick.com
CHICORY-APPLE SALAD WITH BROWN BUTTER DRESSING | PUNCHFORK
From punchfork.com
WARM CHICORY SALAD WITH MUSHROOMS RECIPE - FOOD & WINE
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love