Smoked Duck And Walnuts With Winter Greens Recipes

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DUCK BREAST OVER GREENS



Duck Breast Over Greens image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 10

6 cups washed and dried mesclun salad greens
3 Asian pears, cored and peeled and cut into fine dice
Salad dressing made of 1/2 cup hazelnut or walnut oil mixed with 2 tablespoons white Balsamic vinegar
Salt and freshly ground black pepper
6 skinless boneless duck breast halves
2 tablespoons olive oil
1/4 teaspoon each of ground cardamom, cloves, coriander and cumin
1 cup peeled, seeded and julienned fresh tomatoes
1 cup good flavored veal stock (store-bought) or chicken broth
Slivered black pitted olives, for garnish

Steps:

  • Toss the mesclun with the cubed Asian pear and salad dressing; season with salt and pepper and divide it among 4 dinner plates.
  • Make sure to remove fat and skin from each duck breast half. Lightly season with salt and pepper.
  • Heat a non-stick skillet until hot. Add olive oil and duck breasts, skin side down. Saute for to 4 minutes on one side and 2 minutes on the other for very rare duck (or longer if you don't like it rare).
  • Remove duck to a cutting board. Add spices to skillet with tomatoes and stock. Simmer for 2 to 3 minutes or until reduced. Remove from heat.
  • Cut the duck in thin diagonal slices and fan them over the salad in the center. Spoon the sauce over the duck and serve, garnished with olives.

SMOKED DUCK AND WALNUTS WITH WINTER GREENS



Smoked Duck and Walnuts with Winter Greens image

Categories     Salad     Duck     Leafy Green     Nut     Poultry     Christmas     Orange     Walnut     Winter     Pomegranate     Endive     Christmas Eve     Watercress     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 18

1/3 cup fresh tangerine juice or orange juice
1/4 cup walnut oil or extra-virgin olive oil
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
1 tablespoon raspberry vinegar
1 teaspoon Dijon mustard
1/2 teaspoon paprika
1/2 teaspoon sugar
5 tangerines or 3 oranges
3 heads of Belgian endive, trimmed, thinly sliced crosswise
3 cups bite-size pieces frisée lettuce
3 cups bite-size pieces radicchio
1 bunch watercress, thick stems trimmed
4 ounces smoked duck breast* or smoked turkey breast, cut into thin strips
1/2 red onion, thinly sliced into rings
2/3 cup walnut halves, toasted
1/3 cup fresh pomegranate seeds

Steps:

  • Whisk first 9 ingredients in small bowl until well blended. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature and whisk before using.)
  • If using tangerines, remove peel; separate into segments. If using oranges, cut off peel and white pith; cut between membranes to release segments into bowl. Toss endive, frisée, radicchio, and watercress in large bowl with enough dressing to coat.
  • Divide salad among 8 plates. Top each with smoked duck, onion rings, and tangerine or orange segments. Sprinkle with walnuts and pomegranate seeds. Drizzle with some of remaining dressing.
  • Available at Joie de Vivre (800-648-8854), D'Artagnan (800-327-8246), and Sugartown Smoked Specialties (800-432-1039).

DUCK WITH WALNUT SHERRY VINAIGRETTE



Duck with Walnut Sherry Vinaigrette image

Categories     Duck     Broil     Roast     Quick & Easy     Walnut     Fall     Winter     Shallot     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

2 lb boneless Moulard duck breast halves with skin (about 2)
3/4 teaspoon salt
1/2 teaspoon black pepper
1/3 cup finely chopped shallots
2 teaspoons sugar
3 1/2 tablespoons Sherry vinegar
1/3 cup walnut oil
1/2 cup walnut halves, toasted and chopped
Special Equipment
an instant-read thermometer

Steps:

  • Put a 13- by 9-inch shallow flameproof roasting pan (not glass) in middle of oven and preheat oven to 375°F.
  • Pat duck dry and trim off any excess fat. Score duck skin in a crosshatch pattern at 1/2-inch intervals with a sharp knife, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place duck, skin sides down, in roasting pan and roast until thermometer inserted diagonally into center registers 135°F, 25 to 30 minutes for medium-rare.
  • Preheat broiler. Turn duck over and broil (skin sides up) 6 inches from heat until fat is golden, 1 to 2 minutes. Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes. (Internal temperature will rise to at least 145°F.)
  • While duck stands, pour off all but 2 teaspoons fat from pan, then add shallots and sauté over moderately high heat, stirring, until golden brown, about 2 minutes. Add sugar and cook, stirring, until sugar is dissolved. Add vinegar, along with remaining 1/4 teaspoon each of salt and pepper, and cook, stirring and scraping up brown bits, 30 seconds. Transfer to a bowl, then whisk in oil until combined. Stir in walnuts.
  • Thinly slice duck and serve with vinaigrette drizzled around plates.

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