Chinese Roasted Duck Salad With Endive Green Beans And Hoisin Balsamic Vinaigrette Recipes

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CURED DUCK SALAD



Cured Duck Salad image

Provided by Food Network

Categories     appetizer

Time P2DT4h30m

Yield 4 servings

Number Of Ingredients 26

4 duck legs, hind quarters
1/2 cup kosher salt
6 juniper berries toasted and crushed
6 black peppercorns crushed
2 sprigs fresh thyme
2 cloves garlic crushed
2 cups duck fat
6 shallots, peeled cut in half lengthwise
2 tablespoons honey
Water
1 tablespoon reserved duck fat
6 small white new potatoes cut into 1/2-inch cubes, blanched until tender (about 8 minutes), drained and patted dry
1/2 cup walnut halves, toasted
1 shallot, finely chopped
1 cup tender green beans cut into 2-inch lengths, blanched in salted water, shocked in ice water and patted dry
1/2 tablespoon Spanish sherry vinegar
Salt and pepper
1 bunch watercress, washed and dried
1 tablespoon olive oil
4 small slices sourdough bread
1/2 cup farmer's cheese or goat cheese, recipe follows
1 quart whole milk
1 cup buttermilk
Salt and fresh white pepper
Small amount grated lemon zest
Snipped chives, chervil, parsley or whatever fresh herbs available

Steps:

  • Rinse, pat dry and trim the duck legs (use the excess fat to render). Rub salt and herbs into duck legs allow to cure for 2 days covered in refrigerator. Melt duck fat and bring to 200 degrees. Rinse salt off of duck, pat dry and immerse in pan of duck fat, cover and cook for 3 1/2 hours. Remove from heat and allow to cool. Duck can be held refrigerated for several days. Before service remove duck from fat, discard skin (or use to make cracklings) and take meat from bone. Reserve duck fat.
  • In a small saucepan add halved shallots, honey and just enough water to cover; bring to a boil and simmer until tender and glazed, remove and reserve.
  • In a medium saute pan heat 1 tablespoon reserved duck fat, add potatoes, duck, walnuts, reserved shallots and toss until hot. Add chopped shallots, green beans, vinegar, salt and pepper and taste for seasonings.
  • Arrange in the center of plate, garnish with watercress tossed in olive oil and crouton brushed with farmers cheese.
  • In a non reactive saucepan, combine milk and slowly bring to 180 degrees. Strain through cheesecloth and allow to cool. When cool, place in a bowl, season, add herbs and lemon zest, to taste.

ROASTED DUCK IN FERMENTED BEAN CURD: VIT NUONG CHAO



Roasted Duck in Fermented Bean Curd: Vit Nuong Chao image

Provided by Food Network

Time 12h40m

Yield 4 servings

Number Of Ingredients 7

1 small duck
4 tablespoons white bean curd
3 tablespoons sugar
2 tablespoons red fermented bean curd
2 tablespoons pounded ginger
2 tablespoons bean curd water
2 teaspoons sesame oil

Steps:

  • For the marinade: Combine the white bean curd, sugar, red fermented bean curd, ginger, bean curd water, and oil and mix well. Coat the duck with marinade and marinate in the refrigerator for 2 hours or overnight. Heat a charcoal grill to medium heat. Roast and rotate the duck over charcoal for 20 minutes.

CRUNCHY THAI SALAD



Crunchy Thai Salad image

Provided by Jamie Oliver

Categories     main-dish

Time 20m

Number Of Ingredients 21

Noodles
Bean sprouts
Finely sliced green and red peppers
Baby spinach
Finely sliced and seeded red or green chiles
Rocket (arugula)
Sliced scallions
Peeled, seeded and sliced cucumbers
Finely sliced Chinese and Savoy cabbage
Whole sugar snap peas
Mint, basil and coriander (cilantro)
Lightly toasted cashew nuts or sesame seeds, for garnish
4 tablespoons fresh lime juice
3 tablespoons olive oil
1 tablespoon sesame seed oil
1 tablespoon soy sauce
Large pinch brown sugar
1 tablespoon ginger, peeled and finely chopped
1/2 clove garlic, finely sliced
1 red chili, seeded and finely sliced
1 large handful fresh coriander (cilantro) and basil, chopped

Steps:

  • Cook the noodles as normal and prepare all the vegetables while the noodles are cooking. When they are done rinse under cold water and add to the salad.;
  • Mix all of the ingredients together in a jam jar, shake and pour over the salad. Garnish with cashew nuts or sesame seeds.;

ROASTED GREEN BEAN SALAD



Roasted Green Bean Salad image

This easy recipe turns homegrown green beans into something special. A tangy dill and Dijon vinaigrette coats the beans without overpowering them so the fresh-picked flavor comes through. -Kathy Shell, San Diego, California

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 8

2 pounds fresh green beans, trimmed
3 tablespoons olive oil, divided
3/4 teaspoon salt, divided
2 tablespoons white wine vinegar
2 tablespoons snipped fresh dill or 2 teaspoons dill weed
1-1/2 teaspoons Dijon mustard
1-1/2 teaspoons sugar
1/4 teaspoon pepper

Steps:

  • Preheat oven to 400°. In a large bowl, toss beans with 1 tablespoon oil and 1/2 teaspoon salt. Transfer to 2 ungreased 15x10x1-in. baking pans., Roast 30-35 minutes or until beans are tender and lightly browned, stirring occasionally., In a small bowl, whisk vinegar, dill, mustard, sugar, pepper and the remaining oil and salt until blended. Transfer beans to a large bowl. Drizzle with vinaigrette and toss to coat.

Nutrition Facts : Calories 108 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 335mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges

GREEN BEANS AND ENDIVE SALAD



Green Beans and Endive Salad image

Provided by Pierre Franey

Categories     salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 pound fresh green beans
2 large Belgian endives
2 tablespoons Dijon mustard
2 tablespoons red-wine vinegar
Salt and freshly ground pepper to taste
4 tablespoons olive oil
4 tablespoons finely chopped red onions
4 tablespoons finely chopped parsley

Steps:

  • Trim off the ends of the green beans. Cut them into 1 1/2-inch lengths. Drop them into boiling salted water and simmer for 3 to 5 minutes. Do not overcook. They must remain crisp and tender. Drain well and cool.
  • Trim off the ends of the endives and cut the heads into bite-sized pieces. Rinse them in cold water and drain or spin dry.
  • Place the mustard, vinegar, salt and pepper in a salad bowl. Using a wire whisk, blend well. Beat in the oil slowly while mixing. Add the green beans, endive, onion and parsley; toss well and serve.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 12 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 440 milligrams, Sugar 4 grams, TransFat 0 grams

HOISIN ROASTED GREEN BEANS



Hoisin Roasted Green Beans image

Make and share this Hoisin Roasted Green Beans recipe from Food.com.

Provided by Lvs2Cook

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1/3 cup hoisin sauce
1 orange, juice of
2 tablespoons light soy sauce
2 tablespoons olive oil
1 1/2 lbs green beans, stem ends removed
sea salt
fresh ground black pepper
2 tablespoons chopped fresh chives or 2 tablespoons parsley
1 tablespoon sesame seeds, lightly toasted

Steps:

  • Preheat oven to 400º.
  • Stir hoisin sauce, orange juice, soy sauce and olive oil together in a large bowl. Add green beans, toss to coat, and season with salt and pepper. (Hoisin sauce is very salty, so be careful not to over-salt the green beans.).
  • Spread beans in an even layer on a baking sheet with sides and roast for 15 to 20 minutes, until they are soft and slightly shriveled.
  • Sprinkle beans with chives and toss gently. Transfer to a serving dish, drizzle with pan juices, and sprinkle with the sesame seeds.
  • Serve warm or at room temperature.

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