SESAME-GLAZED DUCK LEGS WITH SPICY PERSIMMON SALAD
Some Chinese cookbooks recommend steaming duck to tender perfection before roasting it to crisp the skin. It is a good technique to master, and works especially well with large moulard duck legs. You get moist tender duck, and a bonus pot full of rendered duck fat. (You can steam the duck up to 6 hours in advance of roasting it.) The accompanying salad of persimmons, oranges, pomegranate and daikon radish gets a kick from Serrano chile, lime juice, freshly grated ginger and sesame oil. Be sure to use Fuyu persimmons, which can be eaten unripe. (The long, pointy Hachiya persimmon must be completely ripe to be palatable.) It's worth mixing up a batch of fragrant, flavorful Sichuan pepper salt, both for this recipe and to have a little extra on hand to use as an all-purpose seasoning; if you can't find Sichuan peppercorns in a store, online spice merchants will have them.
Provided by David Tanis
Categories poultry, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 22
Steps:
- Make Sichuan pepper salt: Put Sichuan peppercorns and salt in a dry small skillet over medium-high heat. Shaking the pan and stirring frequently, toast mixture until fragrant, 2 to 3 minutes. Let cool, then grind coarsely with a mortar and pestle or spice mill.
- Season duck legs all over with Sichuan pepper salt, then wrap and refrigerate for at least 2 hours or overnight.
- Set up a steamer: Fill a large pot halfway with water and set a steamer basket 2 inches above the water. Place crushed cinnamon and star anise on the bottom of steamer basket, then lay seasoned duck legs on top.
- Cover with a lid and bring water to a hard boil over high heat. Reduce heat slightly to maintain a brisker simmer. (Check water level occasionally and add more boiling water as necessary.) Steam legs until tender when pierced with a thin-bladed knife, about 1 hour 15 minutes; start checking at 1 hour. Remove legs and set aside. (They may be left at room temperature for an hour or so before roasting, or you can steam the legs up to 6 hours before roasting and refrigerate, covered. Re-steam the refrigerated legs for 15 minutes to soften before proceeding.)
- Heat oven to 375 degrees. Put legs on a rack set over a foil-lined baking sheet and roast uncovered for about 30 minutes, until skin begins to crisp.
- As legs roast, make the glaze: Whisk together soy sauce, sesame oil, bean paste, brown sugar and orange juice. Once the legs have been in the oven for 30 minutes, brush them generously with glaze and roast for 30 minutes more (for a total cooking time of 1 hour), brushing them again every 10 minutes. Transfer legs to a serving platter. Sprinkle with sesame seeds.
- Make the salad: Put persimmons, oranges, daikon, chiles, lime juice, ginger and sesame oil in a mixing bowl. Season with salt and pepper, and toss gently to coat. Transfer salad to platter with duck legs. Drizzle with any remaining juices from bowl. Garnish with pomegranate seeds, scallions and cilantro sprigs.
Nutrition Facts : @context http, Calories 302, UnsaturatedFat 13 grams, Carbohydrate 27 grams, Fat 20 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 421 milligrams, Sugar 13 grams
WARM LENTIL SALAD WITH HONEY GLAZED DUCK BREAST, LARDONS, AND FRISEE
Steps:
- Preheat oven to 400 degrees. Score the skin side of the duck breasts on the diagonal in both directions. Season with salt and pepper to taste. Using a pastry brush, brush the breasts with honey. Transfer to a hot saute pan with 2 tablespoons butter and 1 tablespoon olive oil. Pan sear the duck breasts skin-side down until golden. Place the duck, skin-side-up in the pan in the oven and cook until rare, about 7 minutes. Slice the duck and fan around the bottom of the warm lentils and frisee.
- In a medium stockpot, combine lentils, stock, salt and pepper to taste, thyme, and bay leaf. Cook until the lentils are just tender. Cool the lentils in the stock to room temperature. In a large saute pan over medium heat with butter and olive oil, saute bacon until just brown. Add onion, shallot, carrot, and celery. Saute until the vegetables are just tender, about 2 to 3 minutes. In a small saucepan over medium heat, warm the champagne vinegar and mustard. Season to taste with salt and pepper. Strain the lentils and add to the vegetables. Toss with the warm vinaigrette. Mix until just combined and warm. Place 3 slices of duck on top of a bed of frisee. Pile the lentils on top of the duck and fan duck slices around the bottom of the salad.
DUCK BREAST AND FRISéE SALAD
Provided by Bruce Aidells
Categories Salad Duck Leafy Green Appetizer Fry Lunch Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 first-course servings
Number Of Ingredients 11
Steps:
- Put oven rack in middle of oven and preheat oven to 375°F.
- Toss bread with oil and kosher salt and spread in 1 layer in a large shallow baking pan, then bake until golden, about 12 minutes.
- Whisk together Sherry vinegar, mustard, pepper, and salt to taste in a large bowl, then add oil in a slow stream, whisking until emulsified.
- Fry duck slices in 2 batches in a 12-inch heavy skillet over moderate heat, turning over once, until browned, about 3 minutes per batch (use caution; fat will splatter). Transfer duck breast bacon with tongs to a paper-towel-lined platter and loosely cover with foil to keep warm.
- Fill a deep 10-inch skillet with 1 1/4 inches cold water. Add distilled vinegar and bring to a simmer.
- Break 1 egg into a cup, then slide egg into simmering water. Repeat with remaining eggs, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
- Gently transfer eggs with a slotted spoon to paper towels to drain and season with salt and pepper.
- Toss frisée and croutons with dressing. Serve salad topped with duck bacon and eggs.
More about "grilled duck legs with frisee salad recipes"
RECIPE: MARK BITTMAN’S GRILLED DUCK LEGS - GRUB STREET
Web Aug 16, 2017 4 duck legs, trimmed of excess fat 1 large onion, peeled and roughly chopped 8 ounces carrots, peeled and roughly chopped 3 celery stalks, trimmed and roughly chopped Salt and …
From grubstreet.com
Estimated Reading Time 5 mins
From grubstreet.com
Estimated Reading Time 5 mins
See details
FRISéE AU CANARD SALAD WITH HOMEMADE DUCK CONFIT
Web Apr 1, 2021 Add the duck legs and allow to cook, uncovered, over low heat until fat registers approximately 190°F, about 1 hour. Transfer the pan carefully to the oven and continue to cook, maintaining a temperature of …
From edibleboston.com
From edibleboston.com
See details
10 BEST DUCK BREAST SALAD RECIPES | YUMMLY
Web Apr 7, 2023 Warm Duck and Orange Salad with Balsamic Vinegar Peta's Kitchen salt, pepper, salt, duck breasts, balsamic vinegar, rocket, oranges segmented and 2 more Smoked Duck, Walnut and Blue Cheese Salad …
From yummly.com
From yummly.com
See details
DUCK LEGS ROASTED WITH MUSTARD RECIPE - LOS ANGELES …
Web Jul 30, 2003 4 duck legs (thighs included, about 2 ½ pounds) 2 teaspoons herbes de Provence, crumbled Sea salt and freshly ground black pepper 4 tablespoons Dijon mustard ⅓ cup panko or other dry...
From latimes.com
From latimes.com
See details
DUCK LEG SALAD RECIPE - GREAT BRITISH CHEFS
Web Place the legs in a shallow pan and cover with the fat. Gently simmer in an uncovered pan for 2 hours, or until the meat is tender and coming away from the bone 6 duck legs 250ml of duck fat 5 Bring a pan of salted …
From greatbritishchefs.com
From greatbritishchefs.com
See details
DUCK BREASTS WITH CRISPY POTATOES AND FRISéE SALAD RECIPE
Web Jan 23, 2014 1 head frisee, very coarsely chopped 2 cups baby spinach ½ cup flat-leaf parsley leaves Directions Preheat the oven to 250°. Spread the potatoes in a large ovenproof skillet. Add 1 cup of the...
From foodandwine.com
From foodandwine.com
See details
DUCK SALAD WITH GRILLED LONG BEANS RECIPE - FOOD NETWORK
Web Preheat a grill to medium-high heat. Preheat a deep-fryer to 375 degrees F. Put a cast-iron pan to heat on the stovetop. Sprinkle the duck skin liberally with salt. In the hot cast-iron …
From foodnetwork.com
Author Eric GreenspanSteps 6Difficulty Intermediate
From foodnetwork.com
Author Eric GreenspanSteps 6Difficulty Intermediate
See details
GRILLED DUCK LEGS | MAPLE LEAF FARMS
Web Jul 13, 2022 Directions 1 If frozen, defrost legs in refrigerator overnight. 2 Season legs with salt, garlic powder, and black pepper. 3 Grill Duck Legs for 10 min skin side down …
From mapleleaffarms.com
Cuisine North AmericaTotal Time 45 minsCategory Main Dish
From mapleleaffarms.com
Cuisine North AmericaTotal Time 45 minsCategory Main Dish
See details
BEST CRISPY DUCK LEG SALAD WITH POACHED PEARS AND A WARM …
Web Feb 4, 2022 Remove duck legs from fat, wiping off excess with a paper towel, and place on a baking sheet or in an oven proof fry pan. Put in the oven for 10 to 15 minutes to …
From foodnetwork.ca
From foodnetwork.ca
See details
GRILLED DUCK LEG QUARTERS WITH ORANGE BUTTER
Web Jun 22, 2019 Heat grill to 350º F. In grill-proof small pan, warm butter and orange juice concentrate, stirring to combine. Baste tops of leg quarters with orange butter sauce and …
From wildflourskitchen.com
From wildflourskitchen.com
See details
NYT COOKING - FRISEE RECIPES
Web Browse and save the best frisee recipes on New York Times Cooking. X Search. ... Frisee Salad With Shrimp, Fennel and Mandarin Oranges Sara Rimer. ... Barbara Kafka. 30 …
From cooking.nytimes.com
From cooking.nytimes.com
See details
GRILLED DUCK LEGS WITH FRISEE SALAD - DINING AND COOKING
Web 2 duck legs; 1 duck liver; Coarse salt and freshly ground pepper to taste; 1 tablespoon butter; 1 tablespoon Madeira or dry sherry; 8 slices French bread for croutons; 1 …
From diningandcooking.com
From diningandcooking.com
See details
SALADS DUCK RECIPES FROM LUV-A-DUCK – AUSTRALIA’S FAVOURITE DUCK
Web Grilled Duck Breast, green mango, pomelo & cashew salad, chilli-mandarin sauce. Luv Rating. Not yet rated. Honey Glazed Duck with Summer Roast Veg Salad. Luv Rating. …
From luvaduck.com.au
From luvaduck.com.au
See details
OUR BEST RECIPES FOR FRISéE SALAD - FOOD & WINE
Web Jul 17, 2022 Arugula and Frisée Salad with Peas, Pistachios, and Pecorino The bright spring flavors of peas and mint convey an Aries kind of energy. Adding salty roasted …
From foodandwine.com
From foodandwine.com
See details
GRILLED DUCK LEGS WITH FRISEE SALAD RECIPES
Web Steps: Put a small shallow flameproof roasting pan in middle of oven and preheat oven to 400°F. Pat duck dry and trim off any fat from sides. Score duck skin in a crosshatch …
From tfrecipes.com
From tfrecipes.com
See details
NYT COOKING - DUCK LEG RECIPES
Web Browse and save the best duck leg recipes on New York Times Cooking. X Search. Duck Leg Recipes. Slow-Roasted Duck With Mashed White Beans, Sizzled Herbs and Olives …
From cooking.nytimes.com
From cooking.nytimes.com
See details
GRILLED DUCK SALAD | FOOD RECIPES WITH PICTURES & VIDEOS - GREAT …
Web Jul 19, 2014 Place the roasted vegetables in a large salad bowl, add 1/4 cup olive oil and 1/8 cup of rice wine vinegar, and toss. Season to taste with salt and pepper and toss …
From greatchefs.com
From greatchefs.com
See details
SOUS VIDE GRILLED DUCK LEGS - DADCOOKSDINNER
Web Jun 30, 2016 Grill the duck legs: Remove the duck legs from the vacuum pouches and thoroughly dry with paper towels. Set the duck legs on the grill, skin side up, over direct …
From dadcooksdinner.com
From dadcooksdinner.com
See details
GRILLED DUCK LEGS WITH FRISEE SALAD RECIPE - NYT COOKING
Web 2 duck legs; 1 duck liver; Coarse salt and freshly ground pepper to taste; 1 tablespoon butter; 1 tablespoon Madeira or dry sherry; 8 slices French bread for croutons; 1 …
From cooking.nytimes.cf
From cooking.nytimes.cf
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love