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.
EASY MOLDED CHICKEN SALAD
This is a tasty Molded Chicken Salad. It is a culmination of a couple of recipes I found on the web. I don't have a jello mold so I use an 8x8" square Pyrex dish. The portions are quite thick. I am sure you can use a 9x13" baking instead if you want thinner portions.
Provided by AuntWoofieWoof
Categories Chicken
Time 5h
Yield 1 oblong pan, 6 serving(s)
Number Of Ingredients 7
Steps:
- Put the diced bell peppers and green onions in the same bowl.
- Chill in refrigarator until ready to use.
- Pour the chicken broth into a saucepan and bring it to a boil
- Meanwhile, pour the cold water into a large mixing bowl.
- Sprinkle the Knox Gelatin into it, stirring as you add until well mixed
- Pour the chicken broth into the gelatin mixture, using a wire whisk, until gelatin is completely dissolved.
- Add the Mayonnaise or Miracle Whip using the wire whisk until well mixed and no lumps appear.
- Add the bell pepper and green onion mixture and mix well.
- Add the diced chicken and mix well.
- Pour the mixture into desired baking dish or jello mold.
- Cover with lid or plastic wrap.
- Refrigerate for 4 hours or untl set.
- If using a Jello mold, unmold it onto a plate.
- For a nice touch. place some lettuce leaves on the plate before unmolding the jello salad.
- If using a cake pan or pyrex dish, serve the jello salad from it.
COOL CUCUMBER MOLDED SALAD
Yummy cool cucumber molded salad. We have this in the winter and it is so refreshing.
Provided by Miner Trish
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 4h20m
Yield 6
Number Of Ingredients 7
Steps:
- Place the shredded cucumber in a colander to drain. In a medium bowl, whisk together the gelatin mix and hot water until gelatin has dissolved. Mix in the sugar, salt and vinegar. Set aside to cool until it starts to set, about 1 hour.
- When the gelatin has thickened, stir in the mayonnaise, and fold in the drained cucumber. Transfer to a mold or serving bowl, and chill for 3 hours, or until set.
Nutrition Facts : Calories 197.7 calories, Carbohydrate 16.5 g, Cholesterol 7 mg, Fat 14.6 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 2.2 g, Sodium 168.7 mg, Sugar 15.2 g
CRISPY SHREDDED DUCK AND NOODLE SALAD
It's important to use large lettuce leaves (about 6 inches) for this salad, so you may need to buy 2 heads of lettuce in order to get 6 good leaves. Active time: 45 min Start to finish: 45 min
Yield Makes 6 first-course servings
Number Of Ingredients 15
Steps:
- Cook noodles in a 4-quart pot of boiling salted water until just tender, 2 to 3 minutes. Drain in a colander, then rinse under cold water and drain well. Stir together vinegar, sugar, and salt in a bowl until sugar is dissolved, then add noodles and toss well.
- Heat 1 tablespoon oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté duck pieces, starting with skin sides down and turning occasionally, until skin and meat are crisp, 3 to 5 minutes. Transfer with tongs to a cutting board. (Do not clean skillet.)
- When duck is cool enough to handle, remove crisp skin from meat and thinly slice skin. Remove and discard any excess fat from meat, then shred meat into 1/4-inch-wide pieces.
- Heat remaining 1/4 cup oil in skillet over moderately high heat until hot but not smoking, then fry shallot, stirring occasionally, until golden brown, about 2 minutes (watch closely, as shallot can burn easily). Quickly transfer with a slotted spoon to paper towels to drain.
- Working around core of cucumber, cut thin lengthwise slices (about 1/8 inch thick) with slicer, then stack slices. Halve stack crosswise, then cut slices lengthwise into 1/4-inch-wide matchsticks.
- Cut each peach half lengthwise into 1/8-inch-thick wedges with slicer or a sharp knife.
- Put 1 lettuce leaf on each of 6 plates, then divide noodles among leaves and top with duck (meat and skin), cucumber, peach, shallot, and herbs. To eat, roll lettuce leaf into a cylinder to enclose filling.
DUCK SALAD
Provided by Florence Fabricant
Categories salads and dressings
Time 3h25m
Yield 6 servings
Number Of Ingredients 12
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.
MANY-FLAVOR DUCK SALAD
Provided by Craig Claiborne And Pierre Franey
Categories salads and dressings
Time 50m
Yield 25 servings
Number Of Ingredients 15
Steps:
- Cook the ducks one at a time in the sauce. Remove and let cool. Cut the ducks into quarters and pull the bones from the meat. Cut away and discard the skin and any fat. At this point, the ducks may be prepared a day or longer in advance. If it is not to be used immediately, wrap the pieces in foil or plastic wrap and refrigerate or freeze. Cut the meat when it is at room temperature or defrosted or pull it into one-inch-wide shreds.
- Meanwhile, preheat the oven to 325 degrees. Put the pine nuts in an ovenproof skillet and toss them in one-half teaspoon of the corn oil. Place in the oven and bake 10 to 15 minutes or until golden brown. Cool.
- Put the nuts in a large mixing bowl and add the duck, shredded green peppers and cabbage.
- Put the remaining three-quarter cup of corn oil in a saucepan and add the chopped scallions, ginger, peppercorns, pepper and chili peppers.
- Combine the dark soy sauce, hoisin sauce, honey, garlic and chili paste with garlic in a small bowl.
- Bring the corn-oil mixture to the simmer and let cook one minute, no longer. Add the soy-sauce mixture and stir. Remove from the heat. Pour this simmering liquid over the salad. Toss, blending well, and serve immediately.
MOLDED VEGETABLE SALAD
In times past, every party table would be accessorized with a glistening molded salad. To bump up the flavor of this salad, sub tomato juice for the water. From the Mississippi Valley chapter of the United States Regional cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve gelatin in boiling water.
- Add vinegars, salt and cold water; chill.
- When syrupy in consistency, fold in vegetables.
- Pour into any desired mold, either loaf or ring.
- Chill until firm and unmold on salad greens; serve with dressing of your choice.
- Suggested combinations: 1. shredded cabbage, celery, pimiento and green pepper 2. chopped cabbage, celery, and stuffed olives 3. shredded cabbage, celery and lightly cooked peas 4. grated carrot, celery and green bell pepper 5. diced pickled beets, celery, and 2 tablespoons grated horseradish.
Nutrition Facts : Calories 55, Sodium 261.4, Carbohydrate 12.8, Sugar 12.2, Protein 1.1
MOLDED VEGETABLE SALAD
I FOUND this recipe years ago in an old cookbook. By using different colored gelatins, it blends in well with special holiday dinners. Of course, I use lime for our St. Patrick's Day celebration. Whatever the holiday, this salad is a big hit and there's seldom any leftover. -Pauline Albert, Catasauqua, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a bowl, dissolve gelatin and salt if desired in boiling water. Add the cold water and vinegar. Chill until partially set. Fold in remaining ingredients. Pour into a 4-cup mold that has been lightly coated with cooking spray. Chill until firm. Unmold onto a serving platter.
Nutrition Facts :
MOLDED TOMATO SALADS
These bite-sized tomato salads are a unique, flavorful approach to an appetizer course.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Prepare an ice bath, and bring a large saucepan of water to a boil.
- Using a slotted spoon, lower the tomatoes, a few at a time, into the boiling water. Cook 15 to 30 seconds. Transfer tomatoes to the ice bath, and let stand several minutes. Drain the tomatoes in a colander.
- Peel the tomatoes; remove and discard the cores. Slice tomatoes in half, and, using a melon baller, remove and discard all the seeds. Cut the tomato flesh into 1/4-inch dice, and transfer to a medium bowl. Sprinkle tomatoes with 1 teaspoon salt, and let them stand about 25 minutes.
- Place the tomatoes in a sieve, and gently press down on the flesh, extracting as much of the liquid as possible. If your tomatoes are particularly juicy, let them stand 15 minutes more; reserve tomato water to use in sauces or vinaigrettes. Return the tomato flesh to the bowl, and add olive oil, garlic, shallot, and marjoram. Season with salt and pepper; mix to combine.
- Generously brush a 1/2-cup dry measure with olive oil. Fill with tomato mixture, and press down with the back of a spoon, extracting any excess liquid; pour off liquid. Line a salad plate with a shiso leaf. Run a small knife between tomato mixture and the measure, and invert measure on shiso leaf. Gently tap bottom, and unmold salad.
- Repeat step five with the remaining tomato mixture and shiso leaves, and serve.
MOLDED CUCUMBER SALAD
A perfectly light, cool salad to beat summertime temperatures. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included.
Provided by Molly53
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine cucumber, salt, pimiento, and lemon juice.
- Soak gelatin in water for five minutes; then dissolve over hot water and mix thoroughly with the whipped cream.
- Add cucumber mixture and pour into individual molds which have been lightly oiled or sprayed with cooking spray.
- Chill until firm.
- Arrange salad greens on chilled plates and unmold salads on top.
Nutrition Facts : Calories 192.2, Fat 18.6, SaturatedFat 11.6, Cholesterol 66.3, Sodium 337, Carbohydrate 5.1, Fiber 0.5, Sugar 1.7, Protein 2.9
MOLDED COLD DUCK SALAD
Number Of Ingredients 6
Steps:
- At least 5 hours or up to 1 day before serving:In a medium bowl, pour boiling water over gelatin. Stir until gelatin is dissolved. Add cold duck. Chill until mixture mounds when dropped from a spoon. Skim off any foam from surface.Stir in orange segments. Pour into a 4-cup ring mold. Cover and chill at least 4 hours or until 30 minutes before serving.About 30 minutes before serving:Unmold salad onto a chilled serving plate. Garnish with endive and grapes. Refrigerate until ready to serve.
Nutrition Facts : Nutritional Facts Serves
More about "molded cold duck salad recipes"
10 BEST DUCK BREAST SALAD RECIPES | YUMMLY
From yummly.com
DUCK SALAD RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
GELATIN SALADS AND MOLDED SALADS | ALLRECIPES
From allrecipes.com
MOLDED AND FROZEN SALADS ARE CLASSIC AND EASY RECIPES
From thespruceeats.com
Estimated Reading Time 2 mins
DUCK SALAD RECIPE - THE SELF SUFFICIENT HOMEACRE
From theselfsufficienthomeacre.com
Estimated Reading Time 1 min
MOLDED EGG SALAD RECIPE | SOUTHERN LIVING
From southernliving.com
QUICK DUCK CONFIT SALAD - RICARDO
From ricardocuisine.com
DUCK, BLUEBERRY AND WILD RICE SALAD | RICARDO
From ricardocuisine.com
WOOD DUCK SALAD - DUCKS UNLIMITED
From ducks.org
SMOKED-DUCK SALAD WITH WALNUTS AND RASPBERRIES RECIPE
From foodandwine.com
WINTER SALAD WITH PAN-FRIED DUCK BREAST | ELIZABETH CHLOé
From elizabethchloe.com
35 COLD SOUTHERN SALADS YOU'LL FIND IN ANY CHURCH …
From southernliving.com
DUCK CONFIT SALAD - A SPICY PERSPECTIVE
From aspicyperspective.com
10 BEST MOLDED GELATIN SALADS RECIPES | YUMMLY
From yummly.com
THE IVY'S CRISPY DUCK SALAD RECIPE - FOODIEPENDENT LIVE
From foodiependent.com
CONFIT DUCK SALAD WITH GRILLED PINEAPPLE - CHEZ LE RêVE FRANçAIS
From chezlerevefrancais.com
SALADS DUCK RECIPES FROM LUV-A-DUCK – AUSTRALIA’S FAVOURITE DUCK
From luvaduck.com.au
CRISPY DUCK SALAD RECIPE - TOM KERRIDGE
From tomkerridge.com
10 BEST COLD SALADS RECIPES | YUMMLY
From yummly.com
SALAD - MAPLE LEAF FARMS - DUCK - DUCK RECIPES - DUCK PRODUCTS
From mapleleaffarms.com
44 COLD SALADS TO MAKE WHEN THE WEATHER GETS HOT - TASTE OF …
From tasteofhome.com
10 BEST COLD DUCK RECIPES | YUMMLY
From yummly.co.uk
MARINATED DUCK SALAD - THE SPORTING CHEF
From sportingchef.com
PINA COLADA MOLDED SALAD RECIPE | CDKITCHEN.COM
From cdkitchen.com
MOLDED SALADS RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
DUCK AND GOOSE SALADS RECIPES | HANDY.RECIPES
From handy.recipes
DUCK CONFIT SALAD | RICARDO
From ricardocuisine.com
BEST SMOKED DUCK SALAD RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
SEARED DUCK BREAST SALAD | WILLIAMS SONOMA
From williams-sonoma.com
VIRTUOUS STARTS + COLORFUL DINNER SALADS – VRAI MAGAZINE
From vraimagazine.com
CRISPY DUCK SALAD | BREAD STREET KITCHEN | GORDON RAMSAY RECIPES
From gordonramsayrestaurants.com
SMOKED DUCK SALAD WITH ORANGE AND ASIAN DRESSING - PINTEREST
From pinterest.com
60 POTLUCK SALAD RECIPES TO FEED A CROWD - TASTE OF HOME
From tasteofhome.com
MOLDED CRAB SALAD - BIGOVEN.COM
From bigoven.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