FIVE SPICE DUCK SALAD
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
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
CHINESE SPICED DUCK SALAD
Who says a duck supper has to be expensive? Make your meat go further with this flavour-packed salad
Provided by Good Food team
Categories Main course, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/gas 7. Rub the duck leg all over with five-spice and seasoning, place on a baking tray and roast for 25 mins.
- Meanwhile, cook the rice noodles following pack instructions. Drain and cool under cold running water, then drain again well and toss with the celery, carrot, cucumber and spring onions. When cool enough to handle, remove the duck meat and crispy skin from the bone and finely shred.
- To make the dressing, mix the hoisin and soy sauce with 2 tbsp water. Divide the noodles between two plates and top with the shredded duck. Drizzle over the dressing and serve.
Nutrition Facts : Calories 492 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 2.66 milligram of sodium
CHINESE ROASTED DUCK SALAD WITH ENDIVE, GREEN BEANS AND HOISIN-BALSAMIC VINAIGRETTE
Steps:
- To prepare the vinaigrette, in a blender combine the mustard, vinegars, hoisin sauce, garlic, ginger, and shallots and puree until smooth. With the machine running, slowly add the oils until incorporated. Season with salt. Refrigerate until needed. In boiling salted water, blanch the haricots verts for about 2 minutes and the snow peas for 1 minute, Transfer to an ice bath to cool. In a bowl, combine the haricots verts, snow peas, greens, endive, sprouts and duck. Toss with 1/2 cup of vinaigrette. To serve, divide the salad among individual plates. Top with the scallions, cilantro and sesame seeds.
STICKY DUCK WITH CHINESE PICKLED RADISHES
Make the most of this turnip-like vegetable by stir-frying the green leaves and pickling the veg - serve with rich Asian-spiced meat
Provided by Barney Desmazery
Categories Dinner, Main course
Time 55m
Number Of Ingredients 18
Steps:
- Put the radishes in a sieve over a bowl. Sprinkle with the caster sugar and 2 tsp salt, and leave for at least 30 mins or up to 1 hr. Make a dressing by mixing the vinegar, soy sauce, brown sugar and chilli together until the sugar dissolves. Gently press the radishes to release any liquid, then tip them into a bowl and pour over the dressing.
- Heat oven to 180C/160C fan/gas 4. For the duck, mix the honey, soy, rice wine and vinegar in a small bowl. Slash the skin of the duck breasts and season with salt, pepper and the five-spice powder. Heat an ovenproof frying pan and cook the duck, skin-side down, for 5 mins until golden. Flip over, baste with the honey and soy mix, then put the pan in the oven for 15-20 mins, turning the breasts a couple of times to glaze the skin. Leave the duck in the pan to rest.
- For the radish leaves, heat the oil in a small wok, add the leaves and garlic, and stir-fry until the leaves are just wilted. Splash with soy, drizzle with sesame oil and scatter with sesame seeds. Serve the duck breasts whole or sliced - it's up to you - with the pickled radishes and the stir-fried leaves.
Nutrition Facts : Calories 663 calories, Fat 53 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 3.6 milligram of sodium
CHINESE DUCK SALAD
I have not made this salad but posted it by request. It is from Jeff Smith's "The Frugal Gourmet cooks Three ancient cuisines" I have made many excellent recipes from this cook book
Provided by Bergy
Categories Lunch/Snacks
Time 10m
Yield 4 servings as part of a Chinese meal, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix the dressing with a whisk.
- Place ingredients in a salad bowl.
- Toss with dressing.
- Serve over iceberg lettuce.
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