Roasted Duck Breast W Frisee Arugula And Radicchio Salad And Lemonstrawberrybasil Vinaigrette Recipes
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.
RADICCHIO, ARUGULA, AND FRISéE SALAD
Categories Salad Leafy Green Appetizer Vegetarian Wheat/Gluten-Free Arugula Winter Vegan Gourmet Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Heat fennel seeds in oil in a small skillet over low heat, stirring, until seeds are a shade darker, 1 to 2 minutes, then cool.
- Whisk together lemon juice, salt, and pepper in a large bowl, then whisk in fennel oil until combined well. Just before serving, whisk vinaigrette and toss with greens.
DUCK BREAST AND FRISéE SALAD
Provided by Bruce Aidells
Categories Salad Duck Leafy Green Appetizer Fry Lunch Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 first-course servings
Number Of Ingredients 11
Steps:
- Put oven rack in middle of oven and preheat oven to 375°F.
- Toss bread with oil and kosher salt and spread in 1 layer in a large shallow baking pan, then bake until golden, about 12 minutes.
- Whisk together Sherry vinegar, mustard, pepper, and salt to taste in a large bowl, then add oil in a slow stream, whisking until emulsified.
- Fry duck slices in 2 batches in a 12-inch heavy skillet over moderate heat, turning over once, until browned, about 3 minutes per batch (use caution; fat will splatter). Transfer duck breast bacon with tongs to a paper-towel-lined platter and loosely cover with foil to keep warm.
- Fill a deep 10-inch skillet with 1 1/4 inches cold water. Add distilled vinegar and bring to a simmer.
- Break 1 egg into a cup, then slide egg into simmering water. Repeat with remaining eggs, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
- Gently transfer eggs with a slotted spoon to paper towels to drain and season with salt and pepper.
- Toss frisée and croutons with dressing. Serve salad topped with duck bacon and eggs.
DUCK BREAST WITH FRISéE SALAD AND PORT VINAIGRETTE
Provided by Gina Marie Miraglia Eriquez
Categories Duck Mustard Roast Quick & Easy Dinner Port Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 1 serving
Number Of Ingredients 7
Steps:
- Put a small shallow flameproof roasting pan in middle of oven and preheat oven to 400°F.
- Pat duck dry and trim off any fat from sides. Score duck skin in a crosshatch pattern at 1/2-inch intervals with a sharp knife, then season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Heat a heavy medium skillet (not nonstick) over medium-high heat until hot, then cook duck, skin side down, until golden brown and crisp, about 3 minutes. Turn and cook until other side is golden, about 2 minutes. Transfer to roasting pan and roast in oven until an instant-read thermometer inserted horizontally into center registers 135°F, 10 to 14 minutes. Transfer to a cutting board and let stand, loosely covered with foil, 5 minutes. (Internal temperature will rise to at least 142°F.)
- Pour off all but 1 tablespoon fat from roasting pan, then add oil and shallot and cook over medium heat, stirring, until golden brown, about 2 minutes. Remove from heat and add Port, then return to heat (Port may ignite) and cook, stirring and scraping up brown bits, 1 minute.
- Remove from heat and stir in mustard and salt and pepper to taste. Add frisée, tossing to combine, and sprinkle with almonds. Serve duck with salad.
FRISéE, RADICCHIO, AND FENNEL SALAD WITH MUSTARD VINAIGRETTE
Provided by Gina Marie Miraglia Eriquez
Categories Salad Mustard Side No-Cook Easter Vegetarian Quick & Easy Pine Nut Fennel Healthy Vegan Lettuce Radicchio Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350°F with rack in middle.
- Spread pine nuts in a small baking sheet and bake until pale golden, about 8 minutes. Let cool.
- Using mandoline, thinly slice fennel bulb crosswise, beginning at base, into a large bowl, stopping about halfway up bulb (reserve remaining bulb for another use). Toss fennel with radicchio, frisée, and mint.
- Whisk together oil, vinegar, shallot, Dijon mustard, and 1/4 teaspoon each of salt and pepper in a small bowl.
- Toss salad well with vinaigrette and pine nuts. Season to taste, if necessary, with salt and pepper.
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DUCK BREASTS WITH CRISPY POTATOES AND FRISéE SALAD - FOOD & WINE
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- Preheat the oven to 250°. Spread the potatoes in a large ovenproof skillet. Add 1 cup of the canola oil along with the olive oil, garlic and thyme and bring to a simmer. Cover and transfer the skillet to the oven. Bake for about 45 minutes, until the potatoes are just tender. Using a slotted spoon, transfer the potatoes to a plate. Discard the garlic and thyme. Reserve the oil for another use.
- Heat a large skillet over high heat. Add the duck breasts skin side down and season with salt and pepper. Reduce the heat to low and cook until the skin is deeply golden and crisp, about 15 minutes. Spoon the fat in the skillet into a heatproof cup as it accumulates. Flip the duck breasts and cook for 3 to 4 minutes longer for medium meat. Transfer the duck breasts to a cutting board, skin side up, and let rest for 10 minutes before slicing. Wipe out the skillet.
- Spoon 4 tablespoons of the reserved duck fat into the skillet and heat until shimmering. Add the potato slices and cook over high heat, turning once, until browned and crisp, about 5 minutes. Drain on paper towels and sprinkle with salt.
- In a large bowl, whisk the remaining 1 tablespoon of canola oil with the vinegar and truffle oil and season with salt and pepper. Add the frisée, spinach and parsley and season with salt and pepper. Toss well. Serve the duck slices with the potatoes and salad.
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