Crispy Duck Salad With Green Beans And Honeyed Almonds Recipes

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DUCK SALAD



Duck Salad image

Provided by Florence Fabricant

Categories     salads and dressings

Time 3h25m

Yield 6 servings

Number Of Ingredients 12

1 Long Island duckling, 4 1/2 to 5 pounds
1 8-ounce package Japanese buckwheat noodles (soba)
1/3 cup peanut oil
Salt and freshly ground black pepper
1 large sweet yellow pepper
4 scallions, chopped
1 cucumber, peeled, seeded and cut into julliene slivers
2 tablespoons minced fresh coriander
2 tablespoons Oriental sesame oil
Juice of 2 lemons
1 tablespoon light soy sauce
2 bunches watercress

Steps:

  • Roast the duck according to the directions in the recipe for Basic Roast Duck, through Step 5. Remove the duck from the oven and allow to cool.
  • Boil the noodles until just done, about five minutes. Drain, rinse in cold water and allow to drain again. When thoroughly drained, toss the noodles with two tablespoons of the peanut oil and season lightly with salt and pepper.
  • Roast the pepper by turning it over a gas flame or placing it under a broiler until the skin has blackened. Place the pepper in a plastic or paper bag for about 10 minutes to steam off the charred skin. Remove the skin, seed the pepper and cut it in slivers. Toss the noodles with the pepper, scallions, cucumber and coriander.
  • Remove the duck skin from the duck and reserve. Pull the meat of the duck off the bones.
  • Dice the duck skin and fry the pieces in a skillet until crisp. Allow to drain on absorbent paper.
  • Combine the remaining peanut oil, the sesame oil, lemon juice and soy sauce. Beat until well-blended.
  • Arrange the watercress on each of six plates. Toss the noodles with about half the sauce and arrange atop the watercress on each plate. Arrange the duck pieces on the noodles and sprinkle with the rest of the sauce. Scatter the bits of fried duck skin on top and serve.

ASIAN DUCK SALAD



Asian Duck Salad image

Provided by Trish Hall

Categories     dinner, salads and dressings

Time 45m

Yield 6 Servings

Number Of Ingredients 11

1 roasted duck or chicken
1/2 teaspoon salt
1 bunch Chinese long green beans
1/2 pound fresh or canned water chestnuts
2 mangoes
2 scallions
1 red pepper
Juice of 3 limes
1/3 cup peanut oil
1 tablespoon fresh chopped ginger root
Salt and freshly ground black pepper to taste

Steps:

  • Remove duck or chicken meat from bones and shred.
  • Trim green beans, cut into three-inch lengths.
  • Fill a large pot with water and bring to boil. Add 1/2 teaspoon salt and green beans and cook about five minutes. Drain and rinse in cold water.
  • Peel and halve water chestnuts. Peel and dice mangoes. Chop the scallions. Remove seeds and ribs from pepper and cut into thin strips.
  • In a large bowl, mix lime juice with oil. Add mango and ginger root. Mix, and add the meat, beans, water chestnuts, scallions and peppers. Mix gently. Season with salt and pepper. Arrange on a large platter.

Nutrition Facts : @context http, Calories 546, UnsaturatedFat 24 grams, Carbohydrate 28 grams, Fat 36 grams, Fiber 5 grams, Protein 31 grams, SaturatedFat 9 grams, Sodium 893 milligrams, Sugar 18 grams, TransFat 0 grams

CRISPY DUCK SALAD WITH BITTER ORANGE VINAIGRETTE



Crispy Duck Salad with Bitter Orange Vinaigrette image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 1/2 to 2 pounds packaged duck breast -- ask at your meat counter -- if the market does not carry duck breast year round, it can usually be ordered for you
1 sack mixed baby greens
1 head frissee greens -- look for very lightly colored frissee
3 scallions, thinly sliced on an angle
1 shallot, finely chopped
3 tablespoons sherry vinegar or red wine vinegar, eyeball it
2 tablespoons orange marmalade
1/2 cup extra-virgin olive oil -- eyeball it
Salt and pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Score fat and skin on duck breasts. Place duck breast skin side down in a large cold skillet with a heat safe handle. Put skillet on stove and turn burner on to moderate heat. Cook breasts 5 to 8 minutes, turning once the skin crisps and most of the fat is rendered. Place the skillet in the oven and cook another 9 to 12 minutes. Meat should be pink at center.
  • Arrange greens on individual plates or 1 large platter. Arrange frissee and scallions on bed of baby greens.
  • Combine shallots, vinegar and marmalade. Let stand 10 minutes. Whisk in extra-virgin olive oil.
  • Slice duck breast and serve 6 to 8 ounces per person, arranging the sliced duck on the salad. Grilled or sauteed chicken or pork is delicious with this dressing as well. Pour dressing evenly over duck and salad.

CRISPY DUCK SALAD WITH GREEN BEANS AND HONEYED ALMONDS



Crispy Duck Salad With Green Beans and Honeyed Almonds image

Provided by Melissa Clark

Categories     weekday, salads and dressings

Time 1h15m

Yield 2 to 3 servings

Number Of Ingredients 15

1 tablespoon honey
Pinch salt
1 cup slivered almonds
2 tablespoons raw sugar
3/4 pound haricots verts or green beans, trimmed
2 duck breasts, trimmed (1 1/2 pounds total)
1 teaspoon kosher salt, more as needed
1 teaspoon chipotle or other chili powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 cup plus 1 teaspoon extra virgin olive oil
1 garlic clove, minced
2 tablespoons fresh lime juice
1 bunch watercress

Steps:

  • Heat oven to 350 degrees. In a small saucepan over medium heat, cook honey and salt until thin and runny, then mix in almonds until coated. Add sugar and toss to coat. Spread nuts on baking sheet (lined with parchment paper) and bake, stirring once, until deeply golden brown, 10 to 12 minutes. Let nuts cool, then break up clumps with your fingers.
  • In a medium pot on medium-high heat, bring six cups salted water to boil. Fill a medium bowl with ice water. Cook green beans until bright green and tender, 2 to 4 minutes depending on thickness of beans. Drain, then plunge into ice water to stop cooking. Drain and pat dry.
  • Raise oven heat to 400 degrees. Using a sharp knife, score duck fat into a crosshatch pattern, with cuts a half-inch apart. You want to cut through fat but not into flesh of duck.
  • In a small bowl, mix salt, chili, pepper, cumin and cinnamon. Rub mix all over duck, working it into the fat.
  • Set an ovenproof pan on the stove over medium-low heat. Add 1 teaspoon of oil, heat for a few seconds, then add duck, fat side down. Sear without moving until dark brown, about 10 minutes (if it starts to burn, lower the heat). Flip duck and cook for 1 minute, then transfer pan to oven and roast until meat is done to taste, 4 to 8 minutes longer for medium rare (130 degrees). Let duck rest on a cutting board. Reserve 2 tablespoons of fat from pan.
  • Using mortar and pestle or side of a heavy knife, make a paste from garlic and a pinch of salt. In a small bowl, mix it with lime juice and a half-teaspoon salt, then drizzle in remaining olive oil, whisking well.
  • In a large bowl, toss green beans and watercress with reserved pan drippings and just enough of dressing to coat. Taste and add salt if desired.
  • Slice duck breasts and toss with salad. Garnish with almonds and serve.

Nutrition Facts : @context http, Calories 609, UnsaturatedFat 34 grams, Carbohydrate 30 grams, Fat 43 grams, Fiber 8 grams, Protein 33 grams, SaturatedFat 6 grams, Sodium 788 milligrams, Sugar 17 grams, TransFat 0 grams

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