Smoked Duck Salad Sandwich With Grapes And Jicama Recipes

SMOKED DUCK SALAD SANDWICH WITH GRAPES AND JICAMA

Smoked Duck Salad Sandwich With Grapes and Jicama image

Provided by Nancy Harmon Jenkins

Categories salads and dressings, main course

Time 15m

Yield 2 large or 4 small sandwiches

Number Of Ingredients 20

Ingredients

1 cup skinned, smoked duck breast, cut into half-inch pieces (see note)
1 tablespoon diced red bell pepper
1 tablespoon diced yellow bell pepper
1 tablespoon diced carrot
2 tablespoons julienne strips of jicama
1 tablespoon diced chayote
2 tablespoons red seedless grapes, cut into small slivers
3 tablespoons blanched Sugar Snap or English peas
4 tablespoons roasted pine nuts
1 egg yolk
1/4 teaspoon salt
Juice of half a lemon
1 small shallot, diced
2 tablespoons chopped fresh green coriander
1 teaspoon chopped chives
1 teaspoon chopped parsley
1/2 cup olive oil
1/2 cup vegetable oil
Additional salt and freshly ground black pepper to taste
4 (or 8) slices of whole-grain bread, such as honey-wheat or wheat-berry

Steps:

In large mixing bowl, combine duck breast pieces with remaining salad ingredients. Set aside while making coriander mayonnaise.
To make the mayonnaise, place first seven ingredients in a small mixing bowl and whisk to blend. Combine olive oil and vegetable oil, and slowly, drop by drop, pour into bowl, whisking continuously. As the mayonnaise thickens, you may increase the volume of oil, so that by the end it is coming in a thin but constant stream. When all the oil has been incorporated, continue whisking for 15 seconds.
Or make the mayonnaise in a blender or food processor. Blend egg yolk, salt and lemon juice, and incorporate the oils as above, starting with drops and building up to a thin but steady stream. When all the oil is incorporated and the mayonnaise is thick, remove from blender or processor and stir in chopped seasonings.
Stir half a cup of mayonnaise into duck mixture and taste for seasonings, adding salt and pepper if desired.
Toast bread slices, if desired, before making sandwiches.

SMOKED DUCK SALAD

Smoked duck salad image

A gorgeous, festive starter that combines duck, tartly sweet cranberries and nuts.

Provided by katelunch

Time 20m

Yield Serves 8

Number Of Ingredients 0

Ingredients

Steps:

Put the nuts into a hot, dry frying pan over a medium heat and toast for about 30 seconds. Add the butter, mixed spice and sugar, reduce the heat slightly and cook for 11/2-2 minutes, turning halfway. The nuts should be caramelised, but be careful not to burn them. Season and spread out on a tray to cool.
Meanwhile, make the dressing. Put the mustard and vinegar in a small bowl, then whisk in the oils. Add the creme de cassis in 2 stages, so you can check for sweetness. Season.
In a bowl, toss the watercress, chicory, cranberries and nuts with most of the dressing. Divide between plates, arrange the duck on top and drizzle with the rest of the dressing.

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