CHESTNUTS AND SPINACH WITH SMOKED DUCK BREAST
French junkfood-meets-posh-food in this chestnut season experiment. A delicious combination! The French cream cheese is "Vache qui rit" it doesn't taste the same without it. But 'zaar wouldn't let me put it in. I use frozen spinach because I'm a lazy cook. Serve over basmati rice or pasta.
Provided by milkamaiden
Categories One Dish Meal
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Boil the shelled chestnuts until tender. This should take around 7 to 10 minutes. Remove the skins. If they haven't already fallen apart break the chestnuts into chunky bits.
- While the chestnuts are boiling, heat a pan to med to high heat. Add some olive oil and fry the green onions.
- Add the spinach and cook down.
- Meanwhile in a separate pan crispy fry the slices of duck breast (or bacon).
- Add the vache qui rit and the chestnuts to the spinach and stir to combine.
- Season with nutmeg, salt, and pepper.
- Arrange the crispy duck on top and serve.
Nutrition Facts : Calories 586.7, Fat 5.1, SaturatedFat 1.3, Sodium 199.6, Carbohydrate 125.7, Fiber 9.3, Sugar 3.6, Protein 15
HUNAN TEA-SMOKED DUCK
This is time-consuming and difficult. NOT recommended for the beginner or novice cook!! "Smoked meats, including ham, pork and duck, are common in Hunan cooking. When preparing this dish, note that the duck is seasoned with peppercorns and refrigerated overnight before cooking." From Madame Wong's Long-life Chinese Cookbook.
Provided by Cynna
Categories Whole Duck
Time 12h50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Clean and wash duck.
- Dry thoroughly with a paper towel.
- Rub inside and outside with salt.
- Sprinkle with peppercorns.
- Wrap duck in aluminum foil and place a heavy weight on top. (A brick wrapped in foil will do the trick)
- Refrigerate overnight.
- Remove foil and place duck on steamer tray.
- Cover and steam over boiling water 1 1/2 hours.
- Line large wok and wok lid with aluminum foil.
- Place tea leaves, rice, and brown sugar on foil.
- Put a rack above the mixture or place 4 chopsticks crosswise approximately 1 inch above it.
- Place duck on rack, breast side up.
- Cover wok and seal tightly to prevent smoke from escaping.
- Turn on high heat. Roast tea mixture until it smokes.
- Smoke duck 10 minutes on high heat.
- Reduce heat to moderate.
- Smoke another 10 minutes. Turn off heat.
- Leave duck in wok 20 minutes more.
- Remove duck.
- Cool thoroughly and rub with soy sauce.
- Sprinkle evenly with cornstarch.
- Heat oil in wok and deep-fry duck 10 minutes (5 minutes each side).
- Remove and drain on paper towel.
- Chop into bite-sized pieces and serve with rice mixture.
Nutrition Facts : Calories 4421.6, Fat 441.4, SaturatedFat 103.3, Cholesterol 431.3, Sodium 4108.3, Carbohydrate 48.2, Fiber 0.4, Sugar 26.5, Protein 67.3
DIVINE SMOKED DUCK BREAST AND ROASTED APPLES
This is my go-to recipe when I want to impress somebody but don't have really time, so it's a really easy and quick recipe and yet very tasty!
Provided by Pauline S.
Categories Poultry
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Reduce the apple juice until only 50 ml remains.
- Cut the apples in four quarters and then in thiner slices (french fries style) but leaving on every slice one side with the skin of the apple.
- Heat the butter in a pan and roast the pieces of apple. Add in sugar and lemon juice. .
- Remove from heat and let cool.
- Add in the boiled apple juice and honey, then mix with the apples. I use the Leatherwood Tasmanian Honey that is more consistent and stronger in taste than regular honey (like Acacia).
- Chop the hazelnuts and grill them in a fat-free pan until they start to smell. You can substitute hazelnuts for pinenutes (no need to roast them).
- Peel the shallot, slice it into small cubes and mix with the balsamic vinegar, olive oil, salt and pepper to taste. Season the young lettuce with this vinaigrette. Add on top of the lettuce the slices of roasted apples and smoked duck breast. Personally I add in my plate a little bit of the juice cooking from apples as well because I find it delicious. Top everything with roasted hazelnut or pinenutes.
Nutrition Facts : Calories 568.6, Fat 35.1, SaturatedFat 9.2, Cholesterol 26.7, Sodium 144.1, Carbohydrate 63.7, Fiber 12.6, Sugar 42.7, Protein 10
JAPANESE-STYLE MARINATED DUCK BREAST
This takes a little longer to make than some of the recipes I have been posting lately but it is well worth the effort. It has a wonderful flavour and smells great while cooking.
Provided by The Flying Chef
Categories Duck
Time 1h
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Combine all marinade ingredients in a large bowl or storage container, cover, refrigerate several hours or overnight.
- Preheat oven to 180°C.
- Remove duck breasts from marinade, reserve marinade.
- Cook duck breasts skin side down in a large fry pan until skin is browned and crispy and fat is rendered from skin.
- In an oven proof dish pour enough of the reserved marinade, so that the liquid will come about half way up each breast, discard the rest. Place duck breasts flesh side down in marinade and cook in oven for 20-25 minutes.
- Remove duck beasts and allow to rest for 5 minutes, slice thickly.
- If desired which I do. Skim off any excess fat from the surface of liquid, place pan over stove and mix a little water with some cornflour, add this to the marinade and thicken, serve as extra sauce with duck.
- For the Vegetables.
- Combine miso, mirin, sake, sugar, vinegar and soy sauce in a saucepan and heat over a medium heat to dissolve sugar, remove from heat and set to one side.
- Heat some oil in a wok or large frying pan, add all the vegetables and chili except the green onion, stir-fry 4-5 minutes until veg are just tender, you want them to still have a nice crunch.
- Add dressing and onion and stir until heated through.
- To Serve: Place a mound of the veg on a plate and top with sliced duck, drizzle with extra sauce and serve the rest on the side.
Nutrition Facts : Calories 805, Fat 27.3, SaturatedFat 7.3, Cholesterol 327.3, Sodium 3157.7, Carbohydrate 59, Fiber 6.2, Sugar 42.4, Protein 70
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