Smoked Duck Salad Sandwich With Grapes And Jicama Recipes

SMOKED DUCK SANDWICH

Smoked Duck Sandwich image

Provided by Food Network

Time P5DT2h5m

Yield 4 servings

Number Of Ingredients 16

Ingredients

Two 2/3-pound duck breasts (see Cook's Note)
1 tablespoon curing salt
1 teaspoon ground coriander seeds
1 teaspoon ground dill seeds
1 teaspoon garlic powder
1 teaspoon ground juniper berries
1 teaspoon ground pepper
1/3 pound smoked bacon
1/2 onion
2 tablespoons butter
1/2 cup white wine
1/2 cup chicken stock (or duck stock if available)
1 small savoy cabbage, chopped into 1/4-inch dice
Salt and pepper
Mayonnaise, for serving
4 white buns of your choice

Steps:

For the smoked duck: On a work surface, score the fat side of the duck breasts at 1/4-inch intervals (this will allow the fat to render more evenly and avoid curling of the skin). Combine the salt, coriander, dill, garlic powder, juniper berries and pepper in a small bowl and mix evenly. Rub this mixture on the flesh side of the duck breasts, making sure all of the mixture adheres to the duck. Wrap each breast in plastic wrap (or use a vacuum sealing machine), leaving as little air as possible. Keep refrigerated for 5 days (10 days if you are using a vacuum sealer).
Preheat a smoker to 200 degrees F.
Unwrap the duck and sear fat-side down in a hot pan at medium-high heat until golden brown, 2 to 3 minutes, then flip on the meat side and cook 1 more minute. Transfer the duck to the smoker and cook until the internal temperature reaches 130 degrees F, 1 hour 30 minutes. Set aside or keep in the refrigerator.
For the cabbage slaw: Cut the bacon into 1/4-inch pieces and slice the onion thin. Sweat (slowly cook without coloring) the onion, bacon and 1 tablespoon butter in a skillet on medium-low heat, about about 8 minutes. Add the wine and stock and turn the heat up to medium; let reduce by half, 6 to 8 minutes. Add the chopped cabbage and the remaining tablespoon butter and cook, stirring occasionally, until the cabbage has started to soften, about 12 minutes. Season to taste (sometimes you won't need to add salt, as the bacon might already be salty enough).
To serve: Put mayonnaise on both sides of the buns. Take a big spoonful of bacon and cabbage slaw and place it a the bottom half. Thinly slice the duck on its longer side (which is against the grain for a softer result) and heat up in a skillet, then add it on top of the cabbage slaw. Close the sandwich and enjoy! Repeat with the remaining ingredients to make 3 more sandwiches.

SMOKED DUCK SALAD SANDWICH WITH GRAPES AND JICAMA

Smoked Duck Salad Sandwich With Grapes and Jicama image

Provided by Nancy Harmon Jenkins

Categories salads and dressings, main course

Time 15m

Yield 2 large or 4 small sandwiches

Number Of Ingredients 20

Ingredients

1 cup skinned, smoked duck breast, cut into half-inch pieces (see note)
1 tablespoon diced red bell pepper
1 tablespoon diced yellow bell pepper
1 tablespoon diced carrot
2 tablespoons julienne strips of jicama
1 tablespoon diced chayote
2 tablespoons red seedless grapes, cut into small slivers
3 tablespoons blanched Sugar Snap or English peas
4 tablespoons roasted pine nuts
1 egg yolk
1/4 teaspoon salt
Juice of half a lemon
1 small shallot, diced
2 tablespoons chopped fresh green coriander
1 teaspoon chopped chives
1 teaspoon chopped parsley
1/2 cup olive oil
1/2 cup vegetable oil
Additional salt and freshly ground black pepper to taste
4 (or 8) slices of whole-grain bread, such as honey-wheat or wheat-berry

Steps:

In large mixing bowl, combine duck breast pieces with remaining salad ingredients. Set aside while making coriander mayonnaise.
To make the mayonnaise, place first seven ingredients in a small mixing bowl and whisk to blend. Combine olive oil and vegetable oil, and slowly, drop by drop, pour into bowl, whisking continuously. As the mayonnaise thickens, you may increase the volume of oil, so that by the end it is coming in a thin but constant stream. When all the oil has been incorporated, continue whisking for 15 seconds.
Or make the mayonnaise in a blender or food processor. Blend egg yolk, salt and lemon juice, and incorporate the oils as above, starting with drops and building up to a thin but steady stream. When all the oil is incorporated and the mayonnaise is thick, remove from blender or processor and stir in chopped seasonings.
Stir half a cup of mayonnaise into duck mixture and taste for seasonings, adding salt and pepper if desired.
Toast bread slices, if desired, before making sandwiches.

SOUTHWEST SALAD WITH JICAMA

Southwest Salad with Jicama image

This is an easy but impressive salad that will impress guests and have them coming back for seconds!

Provided by Annie Gladding

Categories Bean Salads

Time 15m

Yield 6

Number Of Ingredients 5

Ingredients

1 (15 ounce) can black beans, rinsed and drained
1 (8 ounce) jar corn salsa
1 cup pomegranate seeds
1 avocado, diced
1 small jicama, peeled and chopped

Steps:

Mix black beans, corn salsa, pomegranate seeds, avocado, and jicama together in a bowl.

Nutrition Facts : Calories 179.6 calories, Carbohydrate 29.4 g, Fat 5.4 g, Fiber 11 g, Protein 6.4 g, SaturatedFat 0.8 g, Sodium 502 mg, Sugar 9.4 g

SMOKED DUCK SALAD

Smoked duck salad image

A gorgeous, festive starter that combines duck, tartly sweet cranberries and nuts.

Provided by katelunch

Time 20m

Yield Serves 8

Number Of Ingredients 0

Ingredients

Steps:

Put the nuts into a hot, dry frying pan over a medium heat and toast for about 30 seconds. Add the butter, mixed spice and sugar, reduce the heat slightly and cook for 11/2-2 minutes, turning halfway. The nuts should be caramelised, but be careful not to burn them. Season and spread out on a tray to cool.
Meanwhile, make the dressing. Put the mustard and vinegar in a small bowl, then whisk in the oils. Add the creme de cassis in 2 stages, so you can check for sweetness. Season.
In a bowl, toss the watercress, chicory, cranberries and nuts with most of the dressing. Divide between plates, arrange the duck on top and drizzle with the rest of the dressing.

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