Orange Tarragon Duck Breast With Green Salad And Asparagus Almond Rice Recipes

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More about "orange tarragon duck breast with green salad and asparagus almond rice recipes"

ROAST DUCK BREAST WITH ASPARAGUS RECIPE - GREAT …
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2015-05-26 Season with salt and keep in a warm place. 12 asparagus spears. 1 knob of butter. 7. To cook the duck, preheat the oven to 220°C/gas mark 7. …
From greatbritishchefs.com
Servings 4
Estimated Reading Time 2 mins
Category Main


DUCK SALAD RECIPES - GREAT BRITISH CHEFS
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Duck salads can be simple or innovative dependent on your needs. Find some delicious duck salad recipes in this collection, including a duck breast salad from Tom Aikens, Adam Byatt's duck salad Lyonnaise and salad of duck …
From greatbritishchefs.com


ORANGE-GLAZED DUCK BREAST BROCHETTES WITH ASPARAGUS SALAD
2013-12-07 Step 2. Peel the oranges; remove the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Squeeze the membranes over the bowl; …
From foodandwine.com
Servings 6
  • Trim back the skin on the duck breasts so it barely covers the meat. Score the fat in a diamond pattern.
  • Peel the oranges; remove the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Squeeze the membranes over the bowl; reserve the juice for the glaze.
  • In a medium, shallow baking dish, combine the shallots, wine, orange zest and 1/2 teaspoon of pepper. Add the duck breasts and turn to coat. Cover and refrigerate overnight.
  • In a small saucepan, boil the Grand Marnier with 1 cup of orange juice over moderately high heat until syrupy and reduced by half, about 12 minutes. In a small bowl, mix 3 tablespoons of the orange syrup with the rice vinegar. Season the vinaigrette with salt and pepper.


DUCK BREAST, ORANGE AND RADICCHIO SALAD RECIPE - GREAT ITALIAN CHEFS
2016-02-10 Remove from the pan and leave to rest for 5 minutes. To serve, cut the duck breasts into thin slices. Spoon a layer of the radicchio purée on to each dish, then top with the sliced radishes and orange segments. Divide the duck slices between the dishes, followed by the mustard, sorrel and nasturtium leaves.
From greatitalianchefs.com
Servings 4
Estimated Reading Time 2 mins
Category Starter


ORANGE ALMOND CAKE WITH CRèME FRAICHE AND CITRUS SALAD
1 tsp icing sugar. 1/2 orange, finely zested. 6. Preheat an oven to 170°C/gas mark 3 and place the eggs and sugar into the bowl of a stand mixer with a whisk attachment. Mix the baking powder with the ground almonds in a bowl and set aside. 400g …
From greatbritishchefs.com


DUCK BREAST RECIPE WITH PASSION FRUIT SAUCE - GREAT BRITISH CHEFS
Preheat the oven to 190°C/gas mark 5. Transfer the frying pan into the oven and cook the breast for 3 minutes on one side, then turn the duck breast over and cook for another 3 minutes. 8. Remove from the oven and transfer the breast onto a board or plate and allow to rest in a warm place for a good 5 minutes. 9.
From greatbritishchefs.com


DUCK BREAST WITH HONEY RECIPE - GREAT BRITISH CHEFS
For the duck, place a large non-stick frying pan over a medium heat. Season the breasts generously with salt and place in the pan, skin-side down. 2 duck breasts. 6. Cook for 4-5 minutes. Once the skin is dark and golden in colour, add a dash of honey and caraway seeds and turn the breasts over in the pan.
From greatbritishchefs.com


DUCK EGG WITH CRISPY ASPARAGUS AND ANCHOVY AIOLI RECIPE
Place the egg yolks, mustard, garlic and anchovies in a food processor and blend for 1 minute until the yolks are thick and pale. 2 egg yolks. 1 tbsp of Dijon mustard. 4 anchovies. 1 garlic clove, chopped. 2. With the motor still running, slowly drizzle the oil into the yolks and watch it emulsify. If the mixture begins to split, add a dash of ...
From greatbritishchefs.com


DUCK, ORANGE AND SPINACH SALAD RECIPE - BBC FOOD
Method. Preheat the oven to 200C/400F/Gas 6. Place a frying pan over a medium heat. Once hot, place the duck breast skin-side down into the pan. Cook for …
From bbc.co.uk


DUCK PASTA BAKE RECIPE - GREAT BRITISH CHEFS
After the legs have finished curing, remove from the marinade and carefully dry off with kitchen paper. 6. Preheat the oven to 150°C/gas mark 2. 7. Heat a dry frying pan until hot, press the duck legs into it skin-side down. Fry until the skin is well coloured, then turn the legs over and quickly brown the other side.
From greatbritishchefs.com


SIMPLE CHICKEN BREASTS WITH ASPARAGUS | COMMUNITY RECIPES
Cut the breasts so you have 4 thin slices. Wash the baby asparagus and put 5 pieces on each slice. Fold the breasts and fix them with toothpicks. Sprinkle the scrolls with salt, pepper and lemon juice and leave for 10 - 15 minutes. Peel potatoes, slice them and boil them for 20 minutes. When ready, you can pour out the water, add butter and ...
From nigella.com


DUCK, ASPARAGUS, GREEN BEAN AND SWEET POTATO SALAD | WOOLWORTHS …
Steam the potato slices until very tender (about 15 minutes), the beans until tender (about 7 minutes), and the asparagus and peas until just tender (about 4 minutes). Moisten all the vegetables with a little oil and lightly season. Slice the duck and mix with the pan juices. Mix the salad leaves with just enough olive oil to give them a shine.
From taste.co.za


ASPARAGUS WITH TARRAGON BUTTER | DONNA HAY
Cook the asparagus in a large saucepan of salted boiling water for 2–3 minutes until just tender. Drain and place in a large bowl. Place the olive oil, vinegar, mustard, sugar, garlic, tarragon, salt and pepper in a small bowl and stir to combine. Spoon the tarragon dressing over the asparagus to ...
From donnahay.com.au


SMOKED DUCK BREAST SALAD RECIPE - GREAT ITALIAN CHEFS
Cut the figs into quarters and drizzle lightly with honey. Caramelise the figs on the cut sides in a hot pan until golden, or under a hot grill. Set aside. To assemble the salad, cut the duck breast into 2mm slices and the prosciutto into 5mm slices. …
From greatitalianchefs.com


CHICKEN WITH ORANGE AND TARRAGON RECIPE - GREAT BRITISH CHEFS
Add the chicken strips to the bowl and toss to coat in the seasoned flour. 3. Heat the butter and oil in a medium frying pan over a medium heat. Add the chicken strips in batches and fry until brown on all sides. 4. Add a generous amount of the tarragon, reserving a little for garnish.
From greatbritishchefs.com


SPICED DUCK BREAST RECIPE - GREAT BRITISH CHEFS
300ml of duck stock, or chicken stock. 3. Score the skin of the duck breast by making shallow cuts and season both sides of the breast with salt and pepper. 4 duck breasts. salt. pepper. 4. Heat the remaining vegetable oil in a large, heavy heatproof pan until very hot. Add the duck breast to the pan skin-side down and cook until brown and ...
From greatbritishchefs.com


SEARED DUCK BREAST ON A TOWER OF AROMATIC HERBED RICE RECIPE
Salt the duck breast, and spice it with red chilli powder, turmeric powder and salt. 2. Cook in oil, braising the meat with all the other masalas, ie cumin seeds and a ground mix of coriander seed and carom seeds. 3. Squeeze some orange juice onto the …
From food.ndtv.com


DUCK BREAST RECIPES: SALAD, CARPACCIO, ROAST - GREAT BRITISH CHEFS
A skinless duck breast fillet is lower in both calories and fat than a chicken breast in addition to being rich in protein and iron, so don’t shy away from incorporating duck into more health-conscious recipes. Make the most of this now widely available cut with our collection of duck breast recipes, including Tom Aikens' super summery Duck ...
From greatbritishchefs.com


DUCK BREAST SALAD WITH NECTARINES AND ROQUEFORT - NZ HERALD
Score the duck breast with a sharp knife. Rub in the cloves, five-spice, salt and pepper. Let them sit for 30 minutes at room temperature. 2. Preheat oven to …
From nzherald.co.nz


DUCK, CHICORY AND CHARRED SPANISH PERSIMON® SALAD RECIPE
1. Preheat an oven to 180°C/gas mark 4. Using a sharp knife, score the duck skin in a 5mm width diagonal pattern. Sprinkle with sea salt then place in a nonstick ovenproof frying pan skin-side down. Place the pan over a medium heat and cook for around 5–6 minutes or until the skin is a perfect deep golden colour all over.
From greatbritishchefs.com


TURKEY BREAST WITH ORANGE AND TARRAGON BUTTER | DONNA HAY
Preheat oven to 200°C (390°F). Place the turkey on a chopping board, skin-side down, and spread 2 tablespoons orange and tarragon butter between the tenderloin and breast. Sprinkle with salt. Turn over and carefully loosen the skin from the meat with your fingers. Gently push the remaining butter ...
From donnahay.com.au


HONEY MUSTARD DUCK WITH APRICOT CHUTNEY RECIPE - GREAT BRITISH …
2. While the duck marinates, make the apricot chutney. Heat the oil in a saucepan over a medium heat, then add the onion. Cook for 2 minutes, then add the ginger and apricots ang give everything a good stir. 15g of vegetable oil. 50g of onion, finely chopped. 10g of ginger, finely chopped. 150g of apricot, destoned and chopped.
From greatbritishchefs.com


FIVE-SPICE SMOKED DUCK RECIPE - GREAT BRITISH CHEFS
1/2 lime. 1 orange , segmented. 8. To make the purée, heat the oven to 180°C/gas mark 4. Place the grated carrot in an oven tray with the oil, orange and ginger juices, water, five-spice and a pinch of salt. Cover with a sheet of baking paper and roast in the oven until soft (around 20-30 minutes) 30ml of rapeseed oil.
From greatbritishchefs.com


TANDOORI DUCK BREAST RECIPE - GREAT ITALIAN CHEFS
Decant 2 heaped tablespoons into a piping bag to use as a garnish, reserving in the fridge until required. 200g of natural yoghurt. 10g of tandoori paste. 11. Place the 6 duck breasts in a shallow dish and cover evenly with the remaining yoghurt marinade. Cover and leave in the fridge for at least 30 minutes. 12.
From greatitalianchefs.com


RECIPE: CHILLED ASPARAGUS SALAD WITH BITTERS VINAIGRETTE - WSJ …
Drain asparagus and cut on the diagonal into 1-inch pieces. Meanwhile, in a small sauté pan over medium heat, toast 2 tablespoons pine nuts, shaking pan often, until golden, about 3 minutes.
From wsj.com


DUCK BREAST WITH POLENTA FRIES RECIPE - GREAT BRITISH CHEFS
Fry at 180°C in a deep-fat fryer until golden brown and drain on absorbent paper. vegetable oil. 6. For the duck, generously season the breasts on both sides with salt and pepper. Place a large non-stick pan over a medium heat. Add the duck fat and allow to melt.
From greatbritishchefs.com


DUCK BREAST WITH RED CURRY RICE RECIPE - GREAT BRITISH CHEFS
Method. print recipe. 1. To begin, lightly dust the duck breasts with the Thai 7-Spice and leave to marinate for an hour in the fridge. 2. Meanwhile, make the curry paste by simply placing all the ingredients (apart from the coriander leaves) in a blender. Blitz to a rough and ready paste.
From greatbritishchefs.com


DUCK-AND-ASPARAGUS RISOTTO | WOOLWORTHS TASTE
Cooking Instructions. If using duck breasts, place skin-side down in a cold pan and fry over a medium heat for 2–3 minutes to render the fat. Remove from the pan and set aside. Gently cook the onion in the olive oil until very soft and pale golden. Stir in the garlic and rice. Once the rice is well-coated with the onion, pour in the wine.
From taste.co.za


DUCK BREAST WITH HOISIN SAUCE RECIPE - GREAT BRITISH CHEFS
Season with salt and carve the breasts into even portions. sea salt. 8. Remove the cucumber ribbons from the pickling liquid and cut into neat rectangles. 9. To serve, place a portion of duck on each plate and drizzle over the hoisin sauce. Add a piece of pickled cucumber on top, then spoon over the chive oil.
From greatbritishchefs.com


SMOKED DUCK SALAD RECIPE - GREAT BRITISH CHEFS
For the dressing, a dash of olive oil into a small pan and place on a medium heat. Add the shallots with the salt, pepper, garlic, thyme and bay and cook until the shallots are translucent For the baked mushrooms, mix the portobello mushrooms with …
From greatbritishchefs.com


ASPARAGUS, EGG AND POTATO SALAD WITH TARRAGON VINAIGRETTE
print recipe. 1. Make the tarragon vinaigrette by whisking together all of the ingredients in a bowl (this makes more than you’ll need so store the rest for future salads) 2. Combine the asparagus, potatoes, carrots, tomato and lettuce leaves in a bowl. Toss with ~1 tbsp of tarragon vinaigrette, plus a pinch of salt and a good grind of pepper. 3.
From greatbritishchefs.com


DUCK WITH NOODLES RECIPE - GREAT BRITISH CHEFS
1. To marinate the duck, slice each breast into 5 or 6 pieces. Mix together the honey and soy until well combined, add the duck, cover and refrigerate for 50 minutes. 2 duck breasts. 50g of honey. 25ml of light soy sauce. 2. To prepare the greens, finely slice the mangetout, green beans, leek and spring onions.
From greatbritishchefs.com


AROMATIC DUCK RECIPE - GREAT BRITISH CHEFS
For the aromatic duck, place the onion, celery, leek, carrots, chillies, ginger and garlic into a large bowl. Rub the duck all over with a little salt and place on top of the vegetables. Cover with cling film and leave to marinate for 15-30 minutes, or, for best results - leave overnight in the ...
From greatbritishchefs.com


CRISPY DUCK WITH COLESLAW RECIPE - GREAT BRITISH CHEFS
1. Preheat the oven to 210°C/gas mark 6. 2. Press down firmly on the duck to flatten out. Place the duck, breast-side up, onto a rack over a roasting tray and pierce the skin all over with a sharp knife or skewer. 1 duck, 2kg in weight, backbone removed. 3.
From greatbritishchefs.com


CRISPY DUCK BREAST AND LEG WITH CHERRIES RECIPE - GREAT BRITISH CHEFS
1 duck, preferably Gressingham. 2. Blend together the salt, orange zest, thyme and peppercorns and rub this spice mix into the duck legs. Leave the legs to salt for 4 hours, then rub off the excess cure with a paper towel and transfer the legs to a container and cover with duck fat. Confit at 85°C for 8 hours.
From greatbritishchefs.com


DUCK, MUSHROOM AND FOIE GRAS RECIPE - GREAT BRITISH CHEFS
Add the tomatoes and flat cap mushrooms and simmer for 2 hours, skimming regularly. 1 1/4 flat mushroom. 1 1/4 tomato. 8. Meanwhile, preheat the oven to 120°C/gas mark 1. 9. Remove the duck legs from the fridge and rinse well to remove the salt. Pat dry and place in a baking dish so they are fairly snug.
From greatbritishchefs.com


DUCK BREAST RECIPE WITH BEETROOT PURéE - GREAT BRITISH CHEFS
When ready to cook the duck breasts, season the skin and place skin-side down in a dry ovenproof frying pan over a low-medium heat. Render the skin down until golden and crisp, then turn the breasts over and place the pan in the oven for 6–10 minutes. Allow to rest in a warm place for 10 minutes before carving. 2 large duck breasts, skin scored.
From greatbritishchefs.com


FRIED DUCK EGG WITH ASPARAGUS AND TRUFFLE - GREAT BRITISH CHEFS
As the eggs are frying, combine the chopped truffle and cream and divide between the two pans. Season with sea salt and cracked black pepper and sprinkle with the Parmesan It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his ...
From greatbritishchefs.com


ASPARAGUS, MANDARIN ORANGE, CHICKEN, AND RICE SALAD - FOODLINK
Directions. In small bowl, whisk vinaigrette ingredients, set aside. Cook rice according to package directions. Place whole trimmed asparagus in a large skillet with 1 1/2 inches of water. Bring to a boil, reduce heat, and simmer uncovered for 2-5 minutes. Rinse asparagus with cool water and cut into 1-inch pieces.
From extension.purdue.edu


GRILLED HERB CHICKEN BREAST WITH HONEY AND ASPARAGUS RECIPE
A gorgeous recipe with grilled chicken marinated in honey, thyme, lemon and served with crisp asparagus and potatoes. Place the chicken breast in a bowl with the sauce and let it marinate for 15 minutes. Turn it occasionally. 4. Take a pan and …
From food.ndtv.com


WHAT ARE GOOD SIDE DISHES FOR DUCK A L'ORANGE? - EHOW UK
Duck a l'orange was extremely popular in North America and England during the 1970s, but fell out of favour later on. This dish is still common in some restaurants and many home kitchens. It can be served with a wide range of starches and vegetable sides, but some accompaniments are traditional. 00:0000:00.
From ehow.co.uk


47 ASPARAGUS RECIPES FOR SALAD, PASTA, GRILLING, AND MORE
2022-05-27 This crunchy 10-minute asparagus salad is a textural masterpiece. Dates and asparagus get charred on high heat and join a flavor-bursting party of fresh lemon juice, lemon zest, mint, and tons of ...
From msn.com


GREEN SALAD RECIPES - GREAT BRITISH CHEFS
Green salad recipes. Green salad info. For starters, the simplicity of drizzling crunchy lettuce, baby spinach and rocket leaves with a splash of vinaigrette dressing and a scatter of croutons and nuts cannot be underestimated for the sheer pleasure it creates. As salads go, a green salad is just the tip of the iceberg.
From greatbritishchefs.com


POACHED CHICKEN RECIPE WITH TARRAGON SAUCE - GREAT BRITISH CHEFS
Preheat the oven to 180°C/gas mark 4. 2. To prepare the poaching stock for the chicken, place the chicken stock, thyme, bay leaf and tarragon stalk in a saucepan and bring to the boil. 400ml of chicken stock. 1 sprig of thyme. 1 bay leaf. 1 sprig of …
From greatbritishchefs.com


DUCK WITH PINEAPPLE RECIPE - GREAT BRITISH CHEFS
1. Preheat the oven to 180°C/gas mark 4. To prepare the duck breast, trim away any sinew and excess fat from around the breast - make sure to leave all skin intact. 1 duck breast. 2. Heat a large non stick frying over a medium heat. Season the skin of the breast with sea salt and place in the dry pan skin-side down.
From greatbritishchefs.com


SALMON AND ASPARAGUS RECIPE - GREAT BRITISH CHEFS
Remove from the water and set aside. 6 asparagus spears. 4. Preheat the oven to 160°C/gas mark 3. 5. For the salmon, add some vegetable oil to a non-stick pan and once hot, gently place the salmon fillets into the pan skin-side down. Gently sauté until the skin-side of the salmon is golden brown. vegetable oil.
From greatbritishchefs.com


DUCK AND SWEETCORN SALAD RECIPE - GREAT BRITISH CHEFS
print recipe. 1. Place the duck breast skin-side down in a hot, dry pan and allow the skin to reach a deep golden colour - the fat will render out as you cook. 2 duck breasts. 2. Turn the breasts over, cook for a further 2 minutes and remove from the …
From greatbritishchefs.com


WATERCRESS AND NEW POTATO SALAD RECIPE - GREAT BRITISH CHEFS
Preheat the oven to 200°C/gas mark 6. 3. Toast the almonds for 4–6 minutes, until golden. 4. Halve the new potatoes and coat with the olive oil and marmite; using your hands here is best! 5. Roast the potatoes on a lined baking tray for 24 minutes until golden and crispy.
From greatbritishchefs.com


JERSEY ROYALS RECIPE WITH DUCK EGG & ASPARAGUS - GREAT BRITISH …
print recipe. 1. Heat a generous splash of olive oil in a frying pan and sauté the potatoes until golden brown. Keep warm. olive oil. 225g of Jersey Royal potatoes. 2. Snap off the woody bottoms of the asparagus. Heat a griddle pan with a little olive oil.
From greatbritishchefs.com


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