Spiced Molasses Duck Breast Salad Recipes

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FIVE SPICE DUCK SALAD



Five spice duck salad image

This beautiful duck salad has got it all going on - crunch, spice, juicy fruit and tasty crispy duck

Provided by Jamie Oliver

Categories     Healthy meals     Dinner for two     Light meals     Mains

Time 20m

Yield 2

Number Of Ingredients 10

1 large duck breast
1 teaspoon Chinese five spice powder
1 pomegranate, halved
3 spring onions, trimmed and sliced
1 sprig fresh coriander, leaves picked
a few sprigs watercress
½ ripe mango, peeled and cut into chunks
½ lime, juice of
sesame oil, to drizzle
1 little gem lettuce

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.

Nutrition Facts : Calories 295 calories, Fat 15.6 g fat, SaturatedFat 3.5 g saturated fat, Protein 24.3 g protein, Carbohydrate 12.8 g carbohydrate, Sugar 11.8 g sugar, Sodium 0 g salt, Fiber 0 g fibre

HONEY & SOY DUCK SALAD



Honey & soy duck salad image

Pep up your salad recipes with this luxury combination of rocket and Chinese-style dressing

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper

Time 25m

Number Of Ingredients 8

2 duck breasts , skin on
100g bag rocket & watercress salad
250g punnet cherry tomato , halved
bunch spring onion , sliced diagonally
1 garlic clove , grated
1 tsp fresh grated root ginger
2 tbsp soy sauce
3 tbsp honey

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Score the skin of the duck breasts and season. Heat a non-stick frying pan over a high heat, add the duck, skin-side down, and cook for 4 mins or until the skin is crisp. Turn over and quickly brown the underside, then transfer to a baking tray.
  • Mix the dressing ingredients together and spoon all but 2 tbsp of it over the duck. Roast the duck for 10 mins for pink, longer if you prefer. Remove from the oven and allow to rest for 4 mins, then slice into strips. 3 Toss together the salad, tomatoes, spring onions and duck slices. Drizzle over the remaining dressing and serve.

Nutrition Facts : Calories 558 calories, Fat 37 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 25 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 3.12 milligram of sodium

COFFEE AND MOLASSES CURED DUCK BREAST BACON



Coffee and Molasses Cured Duck Breast Bacon image

Categories     Duck     Breakfast     Brunch     Side     Meat     Bacon     Summer     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 1/2 pounds

Number Of Ingredients 10

4 cups cold water
2 cups freshly brewed strong coffee
1 cup kosher salt
1/2 cup packed dark brown sugar
2 1/2 tablespoons Insta Cure No.1 (curing salt)
1/4 cup molasses (regular or robust, not blackstrap)
3 cups ice cubes
6 Pekin (sometimes called Long Island) duck breast halves with skin (about 7 oz each)
Special Equipment
a 1- to 2-gallon plastic storage tub; a 22 1/2-inch kettle grill with a lid and a hinged top rack; a 12- by 8- by 2-inch disposable aluminum roasting pan; 6 cups hardwood sawdust (3/4 lb; not from treated wood; see Shopping List, page 162); charcoal briquettes; a chimney starter; long metal tongs; an instant-read thermometer

Steps:

  • Cure duck:
  • Stir together water, coffee, kosher salt, brown sugar, and Insta Cure in storage tub until solids are dissolved, about 3 minutes, then add molasses and stir until dissolved. Add ice and stir until cure is cold (ice may not melt completely; keeping liquid cold slows salt absorption).
  • Add duck to cure and weight down with a large plate (to keep submerged). Chill, tub covered with a lid or plastic wrap, 6 hours.
  • Rinse duck and pat dry, then discard brine.
  • Prepare grill and cold-smoke duck:
  • Prepare grill and cold-smoke duck followingprocedure for grilling and cold-smoking chicken legs . (Duck will not be cooked.)
  • Cool duck completely, uncovered, then chill, wrapped in plastic wrap until ready to thinly slice and fry (seeduck breast bacon and frisée salad recipe ).

SPICED MOLASSES DUCK BREAST SALAD



Spiced Molasses Duck Breast Salad image

Provided by Food Network

Categories     main-dish

Time 49m

Yield 4 servings

Number Of Ingredients 17

1/4 cup minced ginger
2 tablespoons minced garlic
1 orange, zested
1/3 cup molasses
1/3 cup pomegranate molasses
1/3 cup maple syrup
1/2 cup soy sauce
1 cup oil
2 pieces star anise
2 cinnamon sticks
1 teaspoon freshly ground black pepper
4 boneless Long Island duck breasts, skin scored and excess fat removed
1 head green curly endive
2 heads Belgian endive
1/2 pound upland cress, or other baby cress
1 cup dried calamata figs, stemmed and quartered
1/2 cup toasted pecan pieces

Steps:

  • Whisk salad dressing/marinade ingredients together in a bowl. Reserve 1/2 cup and strain for salad dressing. Marinate duck breasts in remainder of dressing/marinade, refrigerated, for at least 6 hours but no longer than overnight.
  • Preheat oven to 375 degrees F.
  • Heat large saute pan over medium high heat and cook duck breasts on skin side first until most of fat is rendered, about 3 minutes. Turn duck breasts and sear flesh side for 1 minute. Finish in oven and cook until medium rare, about 2 minutes. Let rest for 15 minutes.
  • Clean and tear curly, separate Belgian endive leaves, and clean cress. Toss greens with most of the dressing, figs, and pecans. Cut duck breasts into 6 slices. Place greens in a mound in center of individual plates and arrange the sliced duck breasts around the outside. Drizzle any extra dressing around the plate.

SPICED DUCK WITH FIGS & RUBY SPICED RICE



Spiced Duck with Figs & Ruby Spiced Rice image

Provided by Donal Skehan

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 13

4 large duck breasts
1 teaspoon five spice powder
Sea salt
6 figs, sliced in half
75 grams (2 1/2 ounces) hazelnuts, toasted
Dressed salad leaves, to serve
3 tablespoons dark soy sauce
Juice of 1/2 orange
3 tablespoons of honey
1 tablespoon rice wine
3 garlic cloves, finely minced
1 thumb-sized piece of ginger, finely minced
3 star anise

Steps:

  • Score the duck diagonally with a sharp knife. In a large bowl, whisk together the ingredients for the marinade. Add the duck breast to the marinade and toss to coat it completely. Cover and leave in the fridge to marinate for one to two hours.
  • Preheat the oven to 200 degrees C (400 degrees F/Gas Mark 6).
  • Remove the duck breasts from the marinade, reserving the remaining liquid in a small sauce pan. Pat the duck breasts completely dry with kitchen paper. Sprinkle them all over generously with sea salt and five spice powder.
  • Place the duck skin side down in a large heavy based pan with an oven proof handle. Cook the breasts over a low to medium heat for about 6 to 8 minutes or until the fat begins to render out and the skin has good colour.
  • Spoon off any excess fat (this can be saved in a sealed jar in the fridge for roast potatoes). Turn the breasts and then add in the figs tossing to coat in the juices.
  • Place the pan in the oven to cook for 10 minutes. Bring the reserved marinade to a steady simmer over a high heat and reduce until slightly thickened.
  • Once cooked, rest the duck breasts for 5 minutes under tin foil on a chopping board. Slice thinly and transfer to warmed plates. Spoon over the reduced sauce and serve with the warm figs, salad leaves and toasted hazelnuts.

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