Warm Rice Salad With Smoked Duck Recipes

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WARM DUCK SALAD



Warm Duck Salad image

Provided by Ina Garten

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

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.

DUCK AND WILD RICE SALAD



Duck and Wild Rice Salad image

Categories     Salad     Duck     Rice     Roast     Apricot     Pecan     Spring     Sugar Snap Pea     Gourmet

Yield Makes 6 to 8 main-course servings

Number Of Ingredients 20

For dressing
Finely grated zest of 1 orange
2/3 cup fresh orange juice
1/3 cup extra-virgin olive oil
1/3 cup finely chopped shallot
1 teaspoon mild honey
1 teaspoon salt
1/2 teaspoon black pepper
For salad
2 cups wild rice (10 ounces)
3 tablespoons unsalted butter
1 large onion, finely chopped
4 cups water
3 cups chicken broth
10 ounces sugar snap peas, trimmed and halved diagonally
2 (14-ounces) boneless magret duck breast halves with skin*
6 scallions, thinly sliced diagonally
1 cup moist dried apricots (preferably California; 5 oz), cut into 1/4-inch strips
1 1/2 cups pecans (4 1/2 ounces), chopped and toasted
1 teaspoon salt

Steps:

  • Make dressing:
  • Whisk together all dressing ingredients in a large bowl and let stand at room temperature while making salad.
  • Cook rice:
  • Rinse rice well in a large sieve under cold water, then drain. Heat butter in a 4- to 5-quart heavy pot over moderate heat until foam subsides, then cook onion, stirring occasionally, until golden, about 5 minutes. Add rice and cook, stirring, until fragrant, about 3 minutes. Stir in water and broth and bring to a boil, then reduce heat and simmer, covered, until rice is tender, 1 to 1 1/4 hours. (Grains will split open but not all liquid will be absorbed.) Drain well in a colander and cool to warm before adding to dressing. (Spread rice out in a shallow baking pan to cool faster.)
  • Cook sugar snaps and duck while rice is cooking:
  • Preheat oven to 375°F.
  • Cook sugar snaps in a 4-quart pot of boiling salted water until crisp-tender, about 2 minutes. Drain in a sieve and rinse under cold water to stop cooking, then drain well.
  • Pat duck dry and season with salt and pepper. Score skin in a crosshatch pattern and place duck, skin sides up, in a lightly oiled shallow (1-inch-deep) baking pan. Roast in middle of oven until an instant-read thermometer inserted horizontally into center registers 120°F (for medium-rare), about 25 minutes. Leave oven on.
  • Transfer duck to a cutting board and when just cool enough to handle, remove skin. Thinly slice skin (scored side down), keeping duck breast warm, loosely covered with foil. Bake skin in baking pan in middle of oven until very crisp, about 15 to 20 minutes, then transfer with a slotted spoon to paper towels to drain.
  • Cut duck breast halves in half horizontally (butterfly-style), then cut across the grain into thin slices. Add duck and any juices to dressing along with rice, sugar snaps, scallions, apricots, pecans, and salt and toss gently to combine.
  • Just before serving, scatter crisp duck skin on top.
  • Available at D'Artagnan (800-327-8246) and Hudson Valley Foie Gras (877-289-3643).

WARM WILD RICE SALAD



Warm Wild Rice Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 1h10m

Yield 4 to 5 servings

Number Of Ingredients 12

3 1/2 cups water
2 cups rice (1 cup long-grain brown rice and 1 cup wild rice)
3 tablespoons butter
1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced carrots
1/2 red bell pepper
Salt and freshly ground black pepper
1/2 cup slivered almonds
3/4 cup frozen peas
1 1/4 teaspoons red pepper flakes
2 tablespoons freshly chopped parsley leaves

Steps:

  • Bring 3 1/2 cups of water to a boil in large saucepan. Add rice and reduce heat to medium. Cook until just tender about 35 to 40 minutes. Fluff with a fork when ready.
  • In a large skillet over medium heat, melt butter. Add onions, celery, carrots, peppers, salt and pepper. Saute until softened, about 5 minutes.
  • In a separate pan over medium-low heat, toast almonds. Stir occasionally until browned.
  • Add peas and red pepper flakes to the vegetables. Add rice to skillet. Mix together and allow to cook for a few minutes. Remove from pan. Add almonds and top with parsley.

WARM RICE SALAD WITH SMOKED DUCK



Warm Rice Salad With Smoked Duck image

Provided by Pete Wells

Categories     dinner, salads and dressings, main course

Time 45m

Yield Serves 4

Number Of Ingredients 15

Kosher salt
1 cup basmati rice
2 shallots, minced
2 tablespoons sherry
vinegar
2 oranges
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cumin
Pinch cayenne
6 tablespoons extra-virgin olive oil
1 smoked duck-breast half
1 cup crisp green olives, pitted
2 tablespoons chopped cilantro

Steps:

  • Bring a large pot of water to a boil. Add a handful of kosher salt. Stir the rice into the water and gently boil until the rice is al dente, about 10 minutes. Drain well.
  • Meanwhile, soak the shallots in the vinegar, adding a two-fingered pinch of salt.
  • Peel the oranges and separate into sections, cutting the sections in half and squeezing out the seeds. Or, if you are feeling ambitious, remove the peels with a chef's knife and carve the sections away from the membranes with a paring knife, creating naked little crescents. If you do this, squeeze the juice from the membranes and from any peel pieces with bits of orange still attached into the vinegar and shallots. Add all the spices to the vinegar, and then the olive oil, stirring it quasi-energetically with a fork. Taste for salt; the dressing should be highly seasoned.
  • As the rice is draining, heat the duck breast in the microwave just long enough to warm it but not long enough to cook it, around a minute or so. (Microwaves are idiosyncratic, so you be the judge.) Slice it into strips about half an inch thick, and slice those strips again into bits about half an inch thick. Toss the duck into a bowl with the rice and the olives. Add the dressing and stir well. Adjust the seasoning. Turn the rice salad onto a platter. Scatter the oranges over the top and dust the platter with the cilantro.

Nutrition Facts : @context http, Calories 509, UnsaturatedFat 22 grams, Carbohydrate 52 grams, Fat 27 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 565 milligrams, Sugar 9 grams

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