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
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
THAI SPICY DUCK SALAD RECIPE
Steps:
- To make the dressing: Whisk together lime juice, fish sauce, sesame oil, sugar, and chili in a small bowl. Set aside.
- Place cashews in a small cast iron skillet over medium heat. Toast until fragrant and lightly browned, about 4 minutes. Transfer a medium bowl. Add onion, pineapple, and cilantro; toss to combine. Set aside.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Score duck skin diagonally every 1/2-inch. Season breast liberally all over with salt and pepper. Place duck breast on hot side of grill, skin side down, and cook until skin has browned and crisped, 5 to 7 minutes. Flip and brown on other side, about 4 minutes. Move duck to cool side of grill, cover, and continue to cook until an instant read thermometer registers 130 degrees when inserted into middle of breast. Remove duck from grill and let rest for 5 to 10 minutes.
- Thinly slice duck, halving any long strips into bite-size pieces. Add duck into bowl with pineapple mixture. Pour on dressing and toss to combine. Transfer to plates and serve immediately.
Nutrition Facts : Calories 311 kcal, Carbohydrate 15 g, Cholesterol 116 mg, Fiber 1 g, Protein 24 g, SaturatedFat 4 g, Sodium 534 mg, Sugar 6 g, Fat 18 g, ServingSize Serves 4, UnsaturatedFat 0 g
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 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
HONEY & SOY DUCK SALAD
Pep up your salad recipes with this luxury combination of rocket and Chinese-style dressing
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Score the skin of the duck breasts and season. Heat a non-stick frying pan over a high heat, add the duck, skin-side down, and cook for 4 mins or until the skin is crisp. Turn over and quickly brown the underside, then transfer to a baking tray.
- Mix the dressing ingredients together and spoon all but 2 tbsp of it over the duck. Roast the duck for 10 mins for pink, longer if you prefer. Remove from the oven and allow to rest for 4 mins, then slice into strips. 3 Toss together the salad, tomatoes, spring onions and duck slices. Drizzle over the remaining dressing and serve.
Nutrition Facts : Calories 558 calories, Fat 37 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 25 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 3.12 milligram of sodium
BOLO'S DUCK SALAD
Steps:
- Make the duck/marinade: 8 hours to 1 day before serving, prick the entire skin of the duck all over with a fork. In a large pot over high heat, bring 6 quarts of water to a rapid boil and blanch the duck for 7 to 8 minutes in hot water. Remove the duck from the water and place on a plate in the refrigerator. Allow the duck to sit 3 to 4 hours. Remove from the refrigerator and wipe the rendered fat from the skin of the duck. In a medium saucepan, combine the marinade ingredients and cook over low to medium heat until thickened. (Do not boil. This will give the marinade a burnt taste due to the amount of brown sugar). Allow the marinade to cool then brush the duck generously with the mixture. (Reserve some of the marinade to baste the duck with while roasting.) Refrigerate 6 to 8 hours or overnight. Preheat the oven to 350 degrees F. Place the duck in a roasting pan and roast for 15 minutes, basting with the reserved marinade every 5 minutes. Remove the duck from the oven and let rest 10 minutes. Remove the breasts from the bone and the thighs with the legs attached. Place the thigh/legs into a medium saucepan pan with 1-inch of water in it. Cover the pan and place in the 350 degree oven for approximately 40 minutes or until the meat falls off the bone. Remove from the oven and set aside. When cool enough to handle pick the meat from the bone and tear into bite sized-pieces. Just before serving, place the breasts in a oven-proof skillet skin-side-down and heat 6 to 8 minutes (depending on your preference of doneness, i.e. rare, medium rare). Slice the breasts very thinly on the bias (each breast should yield 3 servings). Keep the meat warm until service.
- Make the vinaigrette: In a saucepan over high heat, reduce the orange juice until it forms a syrup. Let cool. In a blender, combine the orange syrup, vinegar, honey and chili powder (if using). Blend for 30 seconds. With the blender running, slowly add the olive oil until the dressing emulsifies. Season to taste with salt and pepper. Pour into a plastic squeeze bottle. (May be prepared up to 1 day ahead and refrigerated.) Bring to room temperature before serving.
- Make the sauteed pears: In a medium skillet over medium-high heat, melt the butter, sugar and cinnamon and cook to a light syrup. Add the sliced pears and cook until they are soft but still retain their shape. Set aside.
- Make the peanut brittle Make a caramel with the sugar, add the peanuts and pour onto a lightly greased baking sheet. Let harden and coarsely chop.
- Assemble the salad: In a large bowl dress mesclun greens lightly with some of the orange vinaigrette and arrange on the top halves of 6 plates. Arrange the breast in a fan shape beneath the greens and place the thigh meat on both sides of the greens. Scatter the pears over the duck and dress lightly with the remaining vinaigrette. Top with peanut brittle and chopped chives.
SPICY DUCK SALAD
Provided by Florence Fabricant
Categories dinner, quick, salads and dressings
Time 30m
Yield 12 - 16 servings
Number Of Ingredients 13
Steps:
- Hull tomatoes and cut in half. Place in large shallow salad bowl.
- Dice the onions, red pepper and cucumbers and place in the bowl. Fold in the jalapeno pepper.
- Peel, pit and dice avocado. Mix with lime juice. Add to bowl with vegetables. Add beans. Fold in the chili powder and olive oil.
- Remove the fat from the duck breasts and slice them thin at an angle. Cut each slice in four pieces. Fold the duck into the salad mixture. Fold in the coriander and season to taste with salt and pepper flakes.
Nutrition Facts : @context http, Calories 438, UnsaturatedFat 9 grams, Carbohydrate 59 grams, Fat 12 grams, Fiber 25 grams, Protein 28 grams, SaturatedFat 2 grams, Sodium 718 milligrams, Sugar 6 grams
More about "spicy duck salad recipes"
SPICY THAI DUCK SALAD - {DATE NIGHT AT HOME} - WILD …
From wildthistlekitchen.com
Reviews 2Estimated Reading Time 4 minsCategory Dinner SaladTotal Time 30 mins
- To make toasted rice powder, place 1/4 cup rice in a sauté pan over medium heat (I use jasmine, but a glutinous rice is traditional). Toast, stirring and shaking pan almost constantly, until rice is very dark golden, but not burnt.
- Score duck breasts and place fat side down in a skillet. Turn heat on to medium and cook for 5-7 minutes, removing excess duck fat as it renders.
GINGERY HOT DUCK SALAD | NIGELLA'S RECIPES | NIGELLA …
From nigella.com
LARB PED (MINCED DUCK SALAD) RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
EASY HOMEMADE CRISPY DUCK WITH SPICY PLUM SAUCE
From kitchensanctuary.com
BEST THAI DUCK SALAD RECIPE - HOW TO MAKE TASTY THAI …
From food52.com
COOL AND SPICY DUCK SALAD | DUCKS UNLIMITED
From ducks.org
GRILLED THAI SPICY DUCK SALAD RECIPE :: THE MEATWAVE
From meatwave.com
TOM KERRIDGE'S CRISPY DUCK SALAD RECIPE - BBC FOOD
From bbc.co.uk
THAI SPICY DUCK SALAD - BIGOVEN
From bigoven.com
CRISPY DUCK SALAD RECIPE - TOM KERRIDGE
From tomkerridge.com
COOK ON A WHIM: SPICY THAI DUCK SALAD | THE GEORGETOWNER
From georgetowner.com
DUCK TIKKA RECIPE - BBC FOOD
From bbc.co.uk
DUCK SALAD - GREAT BRITISH CHEFS
From greatbritishchefs.com
DUCK BREAST SALAD RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CRISPY DUCK SALAD | BREAD STREET KITCHEN | GORDON RAMSAY RECIPES
From gordonramsayrestaurants.com
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