DUCK SALAD
Provided by Florence Fabricant
Categories salads and dressings
Time 3h25m
Yield 6 servings
Number Of Ingredients 12
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
Provided by Trish Hall
Categories dinner, salads and dressings
Time 45m
Yield 6 Servings
Number Of Ingredients 11
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
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
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
Provided by Melissa Clark
Categories weekday, salads and dressings
Time 1h15m
Yield 2 to 3 servings
Number Of Ingredients 15
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
More about "crispy duck salad with green beans and honeyed almonds recipes"
CRISPY SKIN DUCK SALAD | WOMEN'S WEEKLY FOOD
From womensweeklyfood.com.au
CRISPY DUCK SALAD WITH GREEN BEANS AND HONEYED ALMONDS RECIPES
From menuofrecipes.com
LARB PED RECIPE (EASY ASIAN DUCK SALAD) - HUNGRY IN THAILAND
From hungryinthailand.com
CRISPY DUCK SALAD WITH GREEN BEANS AND HONEYED ALMONDS
From diningandcooking.com
DUCK SALAD - GREAT BRITISH CHEFS
From greatbritishchefs.com
CRISPY NOODLE DUCK SALAD RECIPE - LUV-A-DUCK
From luvaduck.com.au
GORDON RAMSAY’S CRISPY DUCK SALAD RECIPE - MASTERCLASS
From masterclass.com
CRISPY DUCK SALAD WITH GREEN BEANS AND HONEYED ALMONDS RECIPES
From tfrecipes.com
CRISPY DUCK SALAD | CANADA'S 100 BEST
From canadas100best.com
CRISPY DUCK SALAD | BREAD STREET KITCHEN - GORDON RAMSAY RECIPES
From gordonramsayrestaurants.com
CRISPY DUCK SALAD RECIPE - ELLE GOURMET
From ellegourmet.ca
DUCK SALAD WITH GRILLED LONG BEANS RECIPE - FOOD …
From foodnetwork.com
CRISPY DUCK CONFIT WITH MIXED BITTER GREENS SALAD RECIPE
From seriouseats.com
JEWELLED CRISPY DUCK SALAD RECIPE - LEE KUM KEE
From uk.lkk.com
QUICK CRISPY DUCK | JAMIE OLIVER RECIPES
From jamieoliver.com
IN A SALAD, CRISPY DUCK IS SUITED TO SPRING - THE NEW …
From nytimes.com
6 FOOLPROOF SPINACH SALAD RECIPES - LIFE AS A STRAWBERRY
From lifeasastrawberry.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