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.
WARM DUCK SALAD WITH CARAMELIZED BEETS
You may think that tangy oranges are the best partner for rich duck breast-until you try beets, that is. They're caramelized here for sweetness, then tossed with grapefruit segments (the citrus with a sharper bite). Complete the update with a bright, herby sauce that comes together right on your cutting board.
Provided by Lauryn Tyrell
Categories Food & Cooking Dinner Recipes
Time 1h20m
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Peel beets and slice into 3/4-inch-thick wedges. Toss with oil; season with salt and pepper. Place beets on a rimmed baking sheet lined with parchment; cover baking sheet with parchment-lined foil. Roast until beets are tender and golden brown on one side, 40 to 45 minutes. Uncover, flip, and continue to roast until golden brown on second side, 5 to 10 minutes more.
- Meanwhile, using a sharp knife, remove peels and white pith from grapefruits and pomelo. Working over a small bowl to catch juices, carefully cut between membranes to remove segments. Squeeze juice from membranes into bowl.
- Using the flat side of a heavy knife, finely mash garlic with 1/4 teaspoon salt on a large cutting board to make a paste. Chop parsley and coriander seeds and combine with garlic mixture on cutting board; season with pepper.
- Using a sharp knife, score duck breasts, cutting through fat but not flesh, at 1/2-inch intervals to create a crosshatch pattern. Season both sides with salt and pepper and let stand 10 minutes. Place duck breasts in a cold, ovenproof nonstick skillet, skin-side down. Cook over medium heat until skin is golden and crisp, about 10 minutes.
- Flip duck breasts, spoon off fat (reserve for another use; see cook's note) and transfer to oven, skin-side up. Roast until a thermometer inserted into thickest part of duck registers 135°F, 2 to 4 minutes. Transfer to herb mixture on cutting board; let stand.
- Toss beets, grapefruits, and pomelo with 2 tablespoons reserved citrus juice and a drizzle of oil; season with salt and pepper. Slice duck on top of herbs, allowing drippings to mingle with them to create a sauce. Transfer beet-grapefruit salad and duck to a platter; spoon herb sauce over top, sprinkle with microgreens, and serve.
WARM CAN'T BEET THAT SALAD
Provided by Rachael Ray : Food Network
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Place the beets in a saucepan with water, bring to a boil over medium-high heat, and cook until tender, 10 to 15 minutes. Drain the beets, peel, and halve or quarter.
- Place the sugar in a skillet and add a little water so that it looks like wet sand. Bring to a boil, and then simmer to evaporate the water out. When the sugar begins to color, remove it from the heat so that the sugar will not spatter and gently whisk in the vinegar. Return to the heat and thicken to coat the back of a spoon. Remove from the stove and stir in the horseradish. Whisk in the extra-virgin olive oil and season with salt and pepper. Toss the beets with the sauce and the parsley and serve.
WARM BOK CHOY, BEET AND FETA SALAD
Straying from bok choy's usual Asian flair, this lovely bright pink salad has a rich feta flavor with a fresh clean finish. The bok choy provides a nice crunch while the beets keep the tones earthy, with the feta and garlic to sharpen the flavor.
Provided by snarkitty
Categories Salad Vegetable Salad Recipes
Time 1h5m
Yield 3
Number Of Ingredients 7
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Place the beets, 1/4 of the chopped garlic, and the olive oil on a piece of heavy aluminum foil; fold the foil around the beets into a sealed packet.
- Roast beets in the preheated oven until easily pierced with a fork, 40 minutes to 1 hour. Let beets cool just until they can be handled, then rub with a paper towel to remove skins. Chop into 1/2-inch cubes; set aside.
- Heat the peanut oil and butter in a heavy skillet over medium-high heat. Cook and stir bok choy and the remaining garlic together until bok choy is slightly softened but still crunchy, about 5 minutes. Remove from heat; stir in the beets and the feta. Serve warm.
Nutrition Facts : Calories 211.7 calories, Carbohydrate 12.5 g, Cholesterol 20.2 mg, Fat 16.5 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 333.7 mg, Sugar 7.8 g
WARM DUCK SALAD WITH MERLOT DRESSING
The dressing for this filling salad is quite unusual as it has chicken stock in it, which adds a great depth of flavour
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course
Time 1h15m
Number Of Ingredients 11
Steps:
- Heat oven to 190C/170C fan/gas 5. Prick the skin of the duck with a fork, rub with salt and black pepper, then place in a roasting tin and roast for 50 mins until the skin is golden and crisp.
- Meanwhile, boil the potatoes for 10 mins until almost tender, drain, peel, then cut into cubes. Add to the tin with the duck, toss in the fat that has come from the skin, then roast for the final 30 mins of the duck's cooking time or until golden.
- Make the dressing. Put the wine and shallot in a pan, then boil to reduce by half. Add the redcurrant jelly and stock, then stir until melted. Stir in the olive oil.
- Boil the beans for 7-8 mins, drain, then peel away the thick skin to reveal the bright green inside. Arrange the chicory and watercress in large shallow bowls with the beetroot and beans. Shred the duck and pile onto the salad with the potatoes. Drizzle with the dressing.
Nutrition Facts : Calories 522 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 0.9 milligram of sodium
WARM ROASTED BEET SALAD
This recipe lets beets shine. It's a hearty main dish salad that is beautiful on the plate, too. If I have it, I like to use hazelnut oil in this salad.-Jill Anderson, Sleepy Eye, Minnesota
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Scrub and peel beets. Cut into wedges; place on a baking sheet coated with cooking spray. Spritz beets with additional cooking spray until coated. Bake at 350° for 40-50 minutes or until tender, turning occasionally., Meanwhile, for dressing, heat orange juice over medium heat in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is syrupy and reduced to about 1/3 cup. Remove from heat. Whisk in next 7 ingredients. Set aside to cool., Just before serving, place arugula in a large bowl. Drizzle with 1/4 cup dressing; toss to coat. Divide mixture among 6 salad plates. Place beets in the same bowl; add remaining dressing and toss to coat. Arrange on plates. Sprinkle salads with blue cheese and hazelnuts.
Nutrition Facts : Calories 147 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 167mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
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