Best 6 Chinese Roasted Duck Salad With Endive Green Beans And Hoisin Balsamic Vinaigrette Recipes

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**Experience the symphony of flavors in a Chinese Roasted Duck Salad, where crispy duck skin meets a medley of textures and aromas. Endive and green beans add a delightful crunch, while hoisin and balsamic vinaigrette create a tangy, sweet, and savory dressing. This salad is a delightful fusion of Chinese and Western elements, offering a unique and unforgettable culinary journey. Indulge in the art of culinary diversity and tantalize your taste buds with every bite.**

**Dive into a world of culinary delights with our curated collection of recipes.**

1. **Chinese Roasted Duck:** Master the art of roasting duck with our authentic recipe. Learn how to achieve crispy skin and succulent meat, creating the perfect centerpiece for your salad.

2. **Endive and Green Bean Salad:** Discover the simplicity and freshness of this salad, featuring crisp endive and tender green beans. Toss them together for a vibrant and healthy side dish.

3. **Hoisin-Balsamic Vinaigrette:** Elevate your salad dressing with our unique Hoisin-Balsamic Vinaigrette. The harmonious blend of hoisin sauce, balsamic vinegar, and aromatic spices creates a dressing that is both bold and balanced.

4. **Assembly:** Bring it all together and create a visually stunning and flavorful salad. Arrange the roasted duck, endive, and green beans on a platter, drizzle the hoisin-balsamic vinaigrette, and garnish with green onions and sesame seeds.

**Prepare to embark on a culinary voyage that celebrates the diverse flavors of Chinese and Western cuisine. Let your taste buds dance with joy as you savor each element of this Chinese Roasted Duck Salad.**

Check out the recipes below so you can choose the best recipe for yourself!

HOISIN SAUTéED GREEN BEANS



Hoisin Sautéed Green Beans image

Quick, flavorful, and simple green bean side dish that pairs nicely with any Asian-inspired meal.

Provided by Soup Loving Nicole

Categories     Green Bean Side Dishes

Time 20m

Yield 4

Number Of Ingredients 5

1 ½ tablespoons hoisin sauce
1 tablespoon soy sauce
2 teaspoons sesame oil
1 clove garlic, minced
1 (8 ounce) package fresh green beans, trimmed

Steps:

  • Whisk hoisin sauce, soy sauce, sesame oil, and garlic together in a bowl. Set aside.
  • Bring about 4 cups water to a boil in a large deep skillet. Add green beans and boil for 3 minutes. Drain green beans and run under cold water for 1 minute.
  • Bring hoisin mixture to a simmer in the same skillet over medium-high heat. Add green beans.
  • Saute until desired doneness, about 5 minutes.

Nutrition Facts : Calories 55.3 calories, Carbohydrate 7.3 g, Cholesterol 0.2 mg, Fat 2.7 g, Fiber 2.2 g, Protein 1.5 g, SaturatedFat 0.4 g, Sodium 325.9 mg

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.

CRISPY DUCK SALAD WITH GREEN BEANS AND HONEYED ALMONDS



Crispy Duck Salad With Green Beans and Honeyed Almonds image

Provided by Melissa Clark

Categories     weekday, salads and dressings

Time 1h15m

Yield 2 to 3 servings

Number Of Ingredients 15

1 tablespoon honey
Pinch salt
1 cup slivered almonds
2 tablespoons raw sugar
3/4 pound haricots verts or green beans, trimmed
2 duck breasts, trimmed (1 1/2 pounds total)
1 teaspoon kosher salt, more as needed
1 teaspoon chipotle or other chili powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 cup plus 1 teaspoon extra virgin olive oil
1 garlic clove, minced
2 tablespoons fresh lime juice
1 bunch watercress

Steps:

  • Heat oven to 350 degrees. In a small saucepan over medium heat, cook honey and salt until thin and runny, then mix in almonds until coated. Add sugar and toss to coat. Spread nuts on baking sheet (lined with parchment paper) and bake, stirring once, until deeply golden brown, 10 to 12 minutes. Let nuts cool, then break up clumps with your fingers.
  • In a medium pot on medium-high heat, bring six cups salted water to boil. Fill a medium bowl with ice water. Cook green beans until bright green and tender, 2 to 4 minutes depending on thickness of beans. Drain, then plunge into ice water to stop cooking. Drain and pat dry.
  • Raise oven heat to 400 degrees. Using a sharp knife, score duck fat into a crosshatch pattern, with cuts a half-inch apart. You want to cut through fat but not into flesh of duck.
  • In a small bowl, mix salt, chili, pepper, cumin and cinnamon. Rub mix all over duck, working it into the fat.
  • Set an ovenproof pan on the stove over medium-low heat. Add 1 teaspoon of oil, heat for a few seconds, then add duck, fat side down. Sear without moving until dark brown, about 10 minutes (if it starts to burn, lower the heat). Flip duck and cook for 1 minute, then transfer pan to oven and roast until meat is done to taste, 4 to 8 minutes longer for medium rare (130 degrees). Let duck rest on a cutting board. Reserve 2 tablespoons of fat from pan.
  • Using mortar and pestle or side of a heavy knife, make a paste from garlic and a pinch of salt. In a small bowl, mix it with lime juice and a half-teaspoon salt, then drizzle in remaining olive oil, whisking well.
  • In a large bowl, toss green beans and watercress with reserved pan drippings and just enough of dressing to coat. Taste and add salt if desired.
  • Slice duck breasts and toss with salad. Garnish with almonds and serve.

Nutrition Facts : @context http, Calories 609, UnsaturatedFat 34 grams, Carbohydrate 30 grams, Fat 43 grams, Fiber 8 grams, Protein 33 grams, SaturatedFat 6 grams, Sodium 788 milligrams, Sugar 17 grams, TransFat 0 grams

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

SOY ROAST DUCK WITH HOISIN GRAVY



Soy roast duck with hoisin gravy image

Tender duck breasts with subtle Chinese spice, finished with a ginger-infused oriental gravy

Provided by Sara Buenfeld

Categories     Dinner

Time 40m

Number Of Ingredients 8

6 boneless ducks breasts, each about 175g/6oz
4 tbsp soy sauce (We like Kikkoman)
1heaped tsp five spice powder
2 tbsp clear honey
2 x 300g tubs fresh chicken stock
4 tbsp hoisin sauce
4thin slices fresh ginger , no need to peel
dash of sesame oil

Steps:

  • Prick the duck's skin really well with a fork (this helps release the fat from the skin as it roasts). Mix the soy, 5-spice and honey in a large bowl, add the duck and coat well. Cover and place in the fridge until ready to roast.
  • For the gravy, tip the stock into a pan, add the hoisin sauce and ginger and boil for a few minutes to make a smooth gravy. Add the sesame oil and set aside.
  • To serve, preheat the oven to fan 180C/conventional 200C/gas 6. Pour 1 litre of water in the base of a roasting tin and place a rack over the top - this stops fat from the duck dripping on to the tin, then burning and filling the kitchen with smoke. Lift duck from marinade and arrange on rack, skin side up. Reserve remaining marinade for the rice dish. Roast for 20 minutes for medium and 30 minutes for well done. Slice each breast in half. Spoon some rice on to each plate; top with halved duck breasts. Add any meat juices from the duck to the hoisin gravy and pour a spoonful or two over the duck. Serve the remaining rice and gravy separately.

Nutrition Facts : Calories 448 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Protein 29 grams protein, Sodium 3.22 milligram of sodium

CHINESE-STYLE BARBECUED DUCK



Chinese-Style Barbecued Duck image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h30m

Yield Four servings

Number Of Ingredients 10

1 4-pound duck
1/4 cup hoisin
1/2 cup soy sauce
1/4 cup mirin
3 tablespoons honey
3/4 teaspoon toasted sesame oil
1/8 teaspoon hot chili oil
1 clove garlic, peeled and minced
1 teaspoon minced fresh ginger
1/4 cup fresh orange juice

Steps:

  • Prick the skin of the duck all over with a fork, particularly around the breast. Combine the hoisin, soy sauce, mirin, honey, sesame oil, chili oil, garlic and ginger in a small saucepan over low heat. Simmer slowly for 5 minutes. Place the duck in a shallow dish, add half of the hoisin mixture and turn to coat well. Marinate several hours or overnight, turning the duck frequently.
  • Preheat the oven to 425 degrees. Place the duck on a rack in a shallow roasting pan and cover with aluminum foil. Discard the marinade from the duck. Roast for 30 minutes. Remove the foil and prick the duck again.
  • Continue roasting, uncovered, until the juices run slightly pink when pricked in the thickest part of the thigh, about 30 minutes longer. Let stand for 10 minutes. Stir the orange juice into the remaining hoisin mixture. Carve the duck and serve, passing the sauce for dipping.

Tips:

  • To achieve crispy duck skin, ensure the duck is thoroughly dry before roasting. Pat it dry with paper towels or let it air dry uncovered in the refrigerator for 30 minutes.
  • Use a sharp knife to score the duck skin, making shallow cuts about 1/4 inch apart. This will help the fat render and crisp up during roasting.
  • Roast the duck on a wire rack placed over a baking sheet to allow the air to circulate around the duck and ensure even cooking.
  • For the hoisin-balsamic vinaigrette, whisk all the ingredients together in a small bowl until well combined. Taste and adjust the seasoning as needed.
  • Assemble the salad just before serving to prevent the greens from wilting. Toss the endive, green beans, and roasted duck in the vinaigrette and arrange them on a serving platter.

Conclusion:

This Chinese roasted duck salad is a flavorful and impressive dish that is perfect for a special occasion or a light and healthy lunch. The crispy duck skin, tender meat, and refreshing vegetables are perfectly complemented by the sweet and tangy hoisin-balsamic vinaigrette. With a few simple tips and tricks, you can easily recreate this restaurant-quality dish at home. So, gather your ingredients and give this recipe a try - you won't be disappointed!

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