Duck Breast And Mango Salad Recipes

FIVE SPICE DUCK SALAD

Steps:

• This exotic duck salad has got it all going on - crunch, spice, juicy fruit and tasty crispy duck.
• Season the duck breast and dust with Chinese five spice powder. Put in a medium-hot frying pan and fry very gently for 5 minutes, turning halfway, until lots of fat has come out of the skin and the skin is golden brown. Take out of the pan and slice thinly - the duck will still be raw in the middle but don't worry! Discard the fat from the pan and put the sliced duck back in. Stir fry for a few minutes, until cooked through and crispy. Set aside.
• Mix the pomegranate seeds, spring onions, coriander, watercress, mango and crispy duck together. Dress with the lime juice and a drizzle of sesame oil. Season to taste.
• Separate the lettuce leaves and arrange on plates. Top with the dressed salad to serve.

WARM ORIENTAL DUCK AND MANGO SALAD

Steps:

• Cut the duck into 1cm wide strips and mix with the five spice. Heat the oil in a wok and, when hot, add the duck strips and stir fry for exactly 2 minutes until nicely browned but still a little pink in the centre.
• Transfer to a large bowl and stir in the lime juice, fish sauce, soy sauce and clear honey. Set aside to cool to room temperature.
• To serve place the salad leaves in a large serving bowl and toss with the mango, bean sprouts and duck with dressing. Scatter over the shredded onions, mint and sesame seeds and serve.

DUCK WITH MANGO

Steps:

• Make cuts in the duck breast skin and rub with salt and pepper.
• In a preheated heavy frying pan, fry the breasts on a fairly hot heat, skin side down for about 5/6 minutes until the skin has turned golden brown.
• Turn over, lower the heat and cook for several minutes more until tender and to your own liking.
• Remove the duck from the pan, cover and keep warm.
• Skim off the duck fat from the juices in the pan, there will most likely be a lot of fat.
• Add the stock to the pan, stir to deglaze, then add the butter, chutney, orange juice and the brandy.
• Stir well, mix the potato flour with some water and add to the pan to thicken the sauce.
• Slice the duck diagonally, arrange with the mango slices on warmed plates. Pour over the sauce.

DUCK BREAST AND MANGO SALAD

Steps:

• Make vinaigrette by mixing olive oil, mustard, vinegar and salt and pepper. Place in bottom of large mixing bowl. Toss well with chicory. Arrange salad on 4 serving plates.
• Peel mangoes and arrange slices around rim of dishes.
• Saute French bread slices in 2 tablespoons of the butter until golden. Remove and rub with garlic cloves. Keep them warm.
• In skillet saute duck breasts in 1 tablespoon butter until rare (about 5 minutes). Keep warm.
• Deglaze pan with 2 tablespoons red-wine vinegar and add stock. Reduce by half. Set aside. In another pan saute mushrooms and shallots in 2 tablespoons butter. When cooked, place over salads. Slice warm duck breasts and distribute over middle of salads. Place French bread on plates. Reheat sauce, check for seasonings and pour over duck slices. Serve immediately.

VIETNAMESE GRESSINGHAM DUCK

Steps:

• Preparing the dressing
• Combine and mix all of the ingredients in a bowl and set aside.
• Cooking the noodles
• Cook the noodles (as per the packet instructions), before plunging into cold water and draining.
• Preparing the salad
• Combine and mix all of the salad ingredients, minus the noodles, lime wedges and coriander, in a bowl and set aside.
• Preparing and cooking the duck
• Pre-heat an oven to 200C/Gas mark 6. Score the skin on the duck breasts six to eight times with a sharp knife and season on both sides with salt. Place the duck breasts skin-side-down in a non-stick pan on a low to medium heat. Cook for six to eight minutes, or until the skin is golden brown and crispy, before pouring off any excess fat and flipping over the breast. Cook and seal the breast on this side for around 30 seconds before removing from the heat. Turn the breast back onto the skin-side and place into the pre-heated oven for around six minutes for medium rare duck. Remove the duck from the oven and leave to rest for five minutes.
• Putting everything together
• Set aside two tbsp of dressing (for garnishing later). Place the duck breasts and their juices into the remaining dressing and mix. Set aside for five minutes before removing the breasts from the dressing and placing them on a chopping board.
• Take the drained noodles and toss them with a little oil and lightly season. Add the dressing and salad and mix well before dividing onto serving plates. Finely slice the duck and place on top of the salad. Drizzle the remaining dressing on top and garnish with lime wedges and coriander.