Warm Duck Salad With Walnut Orange Dressing Recipes

CRISPY DUCK SALAD WITH BITTER ORANGE VINAIGRETTE

Steps:

• Preheat oven to 350 degrees F.
• Score fat and skin on duck breasts. Place duck breast skin side down in a large cold skillet with a heat safe handle. Put skillet on stove and turn burner on to moderate heat. Cook breasts 5 to 8 minutes, turning once the skin crisps and most of the fat is rendered. Place the skillet in the oven and cook another 9 to 12 minutes. Meat should be pink at center.
• Arrange greens on individual plates or 1 large platter. Arrange frissee and scallions on bed of baby greens.
• Combine shallots, vinegar and marmalade. Let stand 10 minutes. Whisk in extra-virgin olive oil.
• Slice duck breast and serve 6 to 8 ounces per person, arranging the sliced duck on the salad. Grilled or sauteed chicken or pork is delicious with this dressing as well. Pour dressing evenly over duck and salad.

HONEY & SOY DUCK SALAD

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.

WARM DUCK AND ORANGE SALAD

Steps:

• 1.Dust the Duck Breast with Chinese 5 Spice and some extra Salt on the Skin side for extra crispiness.
• 2.Steam the Vegetables for about 8-10 minutes.
• 3. Into a bowl tear the Leaves of the Mint and Basil.
• 4.Once the Vegetables are done add them to the bowl, as well as the Orange Segments and toss together with the dressing.
• 5. Place the Duck Breast skin side down into a dry pan and turn the heat to medium hot.
• 6. Leave for 7 minutes then turn over for another 3 minutes.
• 7. Let the Duck Breast rest for 5 minutes before slicing thinly and fanning out over the dressed vegetables.

WARM DUCK SALAD WITH MERLOT DRESSING

Steps:

• Heat oven to 190C/170C fan/gas 5. Prick the skin of the duck with a fork, rub with salt and black pepper, then place in a roasting tin and roast for 50 mins until the skin is golden and crisp.
• Meanwhile, boil the potatoes for 10 mins until almost tender, drain, peel, then cut into cubes. Add to the tin with the duck, toss in the fat that has come from the skin, then roast for the final 30 mins of the duck's cooking time or until golden.
• Make the dressing. Put the wine and shallot in a pan, then boil to reduce by half. Add the redcurrant jelly and stock, then stir until melted. Stir in the olive oil.
• Boil the beans for 7-8 mins, drain, then peel away the thick skin to reveal the bright green inside. Arrange the chicory and watercress in large shallow bowls with the beetroot and beans. Shred the duck and pile onto the salad with the potatoes. Drizzle with the dressing.

WARM DUCK SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Place the duck breasts on a sheet pan, skin side up. Sprinkle with salt and roast for about 20 minutes, until medium-rare. Remove from the oven, cover tightly with aluminum foil, and allow to sit for 10 to 15 minutes. Remove and discard the fat and skin on top (unless you're making cracklings), slice the duck, and then cut the slices crosswise into julienned pieces.
• Meanwhile, in a small bowl, combine the shallots, sherry vinegar, orange zest, and 1 1/2 teaspoons of salt. Whisk in the olive oil and set aside.
• For the salad, trim the bottom half-inch from the endive and cut them diagonally into 1/2-inch slices. Separate the leaves and discard the cores. Place the slices in a large salad bowl. Add the mache leaves, oranges, raspberries, and toasted pecans. Toss with enough dressing to moisten. Gently toss in the warm duck meat and serve immediately.

SMOKED DUCK AND WALNUTS WITH WINTER GREENS

Steps:

• Whisk first 9 ingredients in small bowl until well blended. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature and whisk before using.)
• If using tangerines, remove peel; separate into segments. If using oranges, cut off peel and white pith; cut between membranes to release segments into bowl. Toss endive, frisée, radicchio, and watercress in large bowl with enough dressing to coat.
• Divide salad among 8 plates. Top each with smoked duck, onion rings, and tangerine or orange segments. Sprinkle with walnuts and pomegranate seeds. Drizzle with some of remaining dressing.
• Available at Joie de Vivre (800-648-8854), D'Artagnan (800-327-8246), and Sugartown Smoked Specialties (800-432-1039).