HONEY & SOY DUCK SALAD
Pep up your salad recipes with this luxury combination of rocket and Chinese-style dressing
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Score the skin of the duck breasts and season. Heat a non-stick frying pan over a high heat, add the duck, skin-side down, and cook for 4 mins or until the skin is crisp. Turn over and quickly brown the underside, then transfer to a baking tray.
- Mix the dressing ingredients together and spoon all but 2 tbsp of it over the duck. Roast the duck for 10 mins for pink, longer if you prefer. Remove from the oven and allow to rest for 4 mins, then slice into strips. 3 Toss together the salad, tomatoes, spring onions and duck slices. Drizzle over the remaining dressing and serve.
Nutrition Facts : Calories 558 calories, Fat 37 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 25 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 3.12 milligram of sodium
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 RICE SALAD WITH SMOKED DUCK
Provided by Pete Wells
Categories dinner, salads and dressings, main course
Time 45m
Yield Serves 4
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil. Add a handful of kosher salt. Stir the rice into the water and gently boil until the rice is al dente, about 10 minutes. Drain well.
- Meanwhile, soak the shallots in the vinegar, adding a two-fingered pinch of salt.
- Peel the oranges and separate into sections, cutting the sections in half and squeezing out the seeds. Or, if you are feeling ambitious, remove the peels with a chef's knife and carve the sections away from the membranes with a paring knife, creating naked little crescents. If you do this, squeeze the juice from the membranes and from any peel pieces with bits of orange still attached into the vinegar and shallots. Add all the spices to the vinegar, and then the olive oil, stirring it quasi-energetically with a fork. Taste for salt; the dressing should be highly seasoned.
- As the rice is draining, heat the duck breast in the microwave just long enough to warm it but not long enough to cook it, around a minute or so. (Microwaves are idiosyncratic, so you be the judge.) Slice it into strips about half an inch thick, and slice those strips again into bits about half an inch thick. Toss the duck into a bowl with the rice and the olives. Add the dressing and stir well. Adjust the seasoning. Turn the rice salad onto a platter. Scatter the oranges over the top and dust the platter with the cilantro.
Nutrition Facts : @context http, Calories 509, UnsaturatedFat 22 grams, Carbohydrate 52 grams, Fat 27 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 565 milligrams, Sugar 9 grams
WARM DUCK SALAD WITH WALNUT & ORANGE DRESSING
The perfect dinner party main for those with a small kitchen and a great meal-in-one
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Side dish, Starter
Time 35m
Number Of Ingredients 11
Steps:
- Mix the dressing ingredients with salt and pepper, then set aside. Heat a large non-stick frying pan, add the duck, skin side down, then fry for 10 mins. (During this time a large amount of fat will come from the skin and it will turn golden, but the flesh shouldn't cook too much.) Turn the duck breasts over for a second to seal, then take from the pan.
- Toss the potatoes in the duck fat and fry, turning frequently, until they are golden. Add the walnuts, stir, then lift everything out of the fat with a slotted spoon and put in a roasting tin. Put the duck on a roasting rack on top. Brush the beetroot with a little of the duck fat and put on a separate dish. This can all be done on the morning if you want to get ahead, but chill the duck and bring back to room temperature before cooking.
- To serve: Heat oven to 220C/fan 200C/gas 7. Roas the duck, potatoes and beetroot for 15 mins, then cut the beetroot into wedges. Put the watercress, spring onions and chicory in a bowl and toss with three-quarters of the dressing. Pile onto plates with the sliced oranges and beetroot, then scatter with the potatoes and walnuts. Slice the duck (you can remove the fat first if you like), arrange on top of the salad and drizzle with the remaining dressing. Serve while still warm.
Nutrition Facts : Calories 742 calories, Fat 51 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 18 grams sugar, Fiber 6 grams fiber, Protein 34 grams protein, Sodium 0.54 milligram of sodium
DUCK AND WILD RICE SALAD
Steps:
- Make dressing:
- Whisk together all dressing ingredients in a large bowl and let stand at room temperature while making salad.
- Cook rice:
- Rinse rice well in a large sieve under cold water, then drain. Heat butter in a 4- to 5-quart heavy pot over moderate heat until foam subsides, then cook onion, stirring occasionally, until golden, about 5 minutes. Add rice and cook, stirring, until fragrant, about 3 minutes. Stir in water and broth and bring to a boil, then reduce heat and simmer, covered, until rice is tender, 1 to 1 1/4 hours. (Grains will split open but not all liquid will be absorbed.) Drain well in a colander and cool to warm before adding to dressing. (Spread rice out in a shallow baking pan to cool faster.)
- Cook sugar snaps and duck while rice is cooking:
- Preheat oven to 375°F.
- Cook sugar snaps in a 4-quart pot of boiling salted water until crisp-tender, about 2 minutes. Drain in a sieve and rinse under cold water to stop cooking, then drain well.
- Pat duck dry and season with salt and pepper. Score skin in a crosshatch pattern and place duck, skin sides up, in a lightly oiled shallow (1-inch-deep) baking pan. Roast in middle of oven until an instant-read thermometer inserted horizontally into center registers 120°F (for medium-rare), about 25 minutes. Leave oven on.
- Transfer duck to a cutting board and when just cool enough to handle, remove skin. Thinly slice skin (scored side down), keeping duck breast warm, loosely covered with foil. Bake skin in baking pan in middle of oven until very crisp, about 15 to 20 minutes, then transfer with a slotted spoon to paper towels to drain.
- Cut duck breast halves in half horizontally (butterfly-style), then cut across the grain into thin slices. Add duck and any juices to dressing along with rice, sugar snaps, scallions, apricots, pecans, and salt and toss gently to combine.
- Just before serving, scatter crisp duck skin on top.
- Available at D'Artagnan (800-327-8246) and Hudson Valley Foie Gras (877-289-3643).
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.
More about "warm rice salad with smoked duck recipes"
10 BEST DUCK BREAST SALAD RECIPES | YUMMLY
From yummly.com
SMOKED DUCK AND CHERRY SALAD | RICARDO - RICARDO CUISINE
From ricardocuisine.com
10 BEST WARM RICE SALAD RECIPES | YUMMLY
From yummly.com
FIVE SPICE DUCK SALAD | DUCK RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
DUCK, BLUEBERRY AND WILD RICE SALAD | RICARDO
From ricardocuisine.com
Servings 4-6Total Time 1 hr 5 mins
10 BEST SMOKED DUCK BREAST SALAD RECIPES | YUMMLY
From yummly.co.uk
10 BEST WARM RICE SALAD RECIPES | YUMMLY
From yummly.co.uk
SMOKED DUCK BREAST SALAD RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
10 BEST SMOKED DUCK BREAST SALAD RECIPES | YUMMLY
From yummly.com
SMOKED DUCK SALAD | FRENCH RECIPES | SBS FOOD
From sbs.com.au
TOM KERRIDGE'S CRISPY DUCK SALAD RECIPE - BBC FOOD
From bbc.co.uk
SMOKED DUCK SALAD - THE COOK'S COOK
From thecookscook.com
WARM RICE SALAD WITH SMOKED DUCK - COPY ME THAT
From copymethat.com
SMOKED DUCK SALAD RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
WARM DUCK SALAD RECIPE - THE WASHINGTON POST
From washingtonpost.com
ANGELA HARTNETT'S SMOKED DUCK AND FIG SALAD RECIPE
From theguardian.com
SMOKED-DUCK SALAD WITH WALNUTS AND RASPBERRIES RECIPE
From foodandwine.com
WARM RICE SALAD WITH SMOKED DUCK - DINING AND COOKING
From diningandcooking.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