Warm Duck Salad With Walnut Orange Dressing Recipes

WARM DUCK SALAD

Warm Duck Salad image

Provided by Ina Garten

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 boneless duck breasts, skin on (about 12 to 14 ounces each)
Kosher salt
1 tablespoon minced shallots
2 1/2 tablespoons good sherry vinegar
1 teaspoon grated orange zest
1/2 cup good olive oil
3 heads Belgian endive
3 ounces mache or other delicate baby lettuce
Navel oranges, peeled, cut in 1/2, and sliced
1/2 pint fresh raspberries
1 cup toasted whole pecan halves

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.

CRISPY DUCK SALAD WITH BITTER ORANGE VINAIGRETTE

Crispy Duck Salad with Bitter Orange Vinaigrette image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 1/2 to 2 pounds packaged duck breast -- ask at your meat counter -- if the market does not carry duck breast year round, it can usually be ordered for you
1 sack mixed baby greens
1 head frissee greens -- look for very lightly colored frissee
3 scallions, thinly sliced on an angle
1 shallot, finely chopped
3 tablespoons sherry vinegar or red wine vinegar, eyeball it
2 tablespoons orange marmalade
1/2 cup extra-virgin olive oil -- eyeball it
Salt and pepper

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.

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