Best 3 Crispy Duck Salad With Bitter Orange Vinaigrette Recipes
Tantalize your taste buds with our Crispy Duck Salad with Bitter Orange Vinaigrette, a culinary masterpiece that blends crispy duck, bitter orange vinaigrette, frisée lettuce, endives, grapefruit segments, toasted walnuts, and crumbled goat cheese. Indulge in a symphony of flavors and textures with this delectable dish.
Begin your culinary journey by preparing the crispy duck. Generously season the duck breasts with salt and pepper, then sear them until golden brown and crispy on all sides. Transfer the duck breasts to a baking sheet lined with parchment paper and roast in the oven until cooked through. Allow the duck to rest before slicing it thinly against the grain.
Next, craft the delightful bitter orange vinaigrette, a perfect complement to the crispy duck. Whisk together fresh orange juice, Dijon mustard, honey, olive oil, and a splash of white wine vinegar. Season with salt and pepper to taste.
Assemble the salad by combining the frisée lettuce, endives, grapefruit segments, toasted walnuts, and crumbled goat cheese in a large bowl. Drizzle the bitter orange vinaigrette over the salad and toss to coat. Arrange the crispy duck slices on top of the salad and serve immediately.
Elevate your culinary experience with additional recipes featured in the article. Treat yourself to a refreshing Cucumber and Avocado Salad with Lemon-Dill Dressing, a vibrant and light side dish that pairs perfectly with the crispy duck salad. Discover the zesty Orange and Fennel Salad with Mint, a delightful combination of sweet oranges, crunchy fennel, and refreshing mint.
For a flavor-packed appetizer, try the Goat Cheese and Prosciutto Stuffed Dates wrapped in crispy prosciutto and drizzled with honey. Satisfy your sweet cravings with the Honey-Roasted Grapes and Goat Cheese Crostini, a delightful combination of sweet grapes, creamy goat cheese, and crispy crostini.
LOBSTER SALAD ON BRIOCHE WITH VANILLA-ORANGE VINAIGRETTE
Steps:
- In small pan place the orange juice, ginger, vanilla and star anise. Reduce until 3/4 cup remains. Strain and reserve in a bowl. When room temperature, add the lime juice, mustard and Thai fish sauce. Slowly whisk in the olive oils, reserve.
- Bring a small pot of water to a boil, add salt. Remove the tips off the haricots verts. Cook them until tender and refresh in ice water. Cut into thirds.
- Boil a large pot of salted water. Add the lobsters. When they float, remove them from the water (about 5 minutes). Remove the tail and claw meat. Dice the claw meat. Slice the tails in half lengthwise. Toast the brioche. Mix the haricots verts, avocado, fennel, pumpkin seeds, claw meat, salt and pepper and enough dressing to coat well.
- Divide this salad on the plates. Place the toasted brioche on top. Toss the tails and lola rosa with dressing to coat, season with salt and pepper. Place the tails on the brioche. Top with a small bouquet of lola rosa. Drizzle some dressing around the plate and serve.
CITRUS-THYME VINAIGRETTE
Provided by Rachael Ray : Food Network
Time 10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a salad bowl, whisk together marmalade, Dijon, zest and juice of 1 lemon, stream in olive oil, season dressing with salt, pepper and thyme. Add chopped lettuce and vegetables to the bowl and toss to coat evenly.
CRISPY DUCK
Crispy duck is very popular in the Sichuan province and it can be found in many restaurants. However, it is also equally popular to cook at home because, unlike Peking duck, it is easier to make in the home kitchen. My modern variation uses duck breast with the skin on. The duck is first seasoned and then pan-fried until the skin is crispy; the cooking is then finished off in the oven. I like serving this with a sweet and sour apricot and plum sauce.
Provided by Food Network
Categories main-dish
Time 59m
Yield 2 servings
Number Of Ingredients 19
Steps:
- To make the marinade: Place the star anise, grated ginger, rice wine, peppercorns, salt, dark soy sauce, and light soy sauce, into a bowl, and stir to combine.
- Add the duck breasts to the marinade, cover the bowl with plastic wrap, and leave to marinate for 20 minutes.
- Preheat an oven to 400 degrees F.
- Heat a wok or pan over a high heat, and add the groundnut oil. Remove the duck from the marinade and place the duck into the hot wok or pan, skin-side down, and fry until the skin is brown and crisp, about 4 to 5 minutes. Transfer the duck to a sheet pan, skin-side up, and roast in the oven for 3 to 4 minutes, depending on how well done you would like your duck to be. While the duck is in the oven, prepare the apricot and plum sauce
- To make the sauce: Pour the water into a small saucepan, and bring to a boil. Add the plums, apricots, sugar, honey, cinnamon, star anise, and cook until the mixture has reduced to a sticky sauce. Remove the pan from the heat, and stir in the lime juice.
- To serve, place a duck breast onto a plate, pour over the sauce and serve with a salad.
Tips:
- Choose high-quality duck breasts: Look for duck breasts that are plump and have a good amount of fat. This will ensure that the duck is juicy and flavorful.
- Score the duck skin: Scoring the duck skin helps the fat render and crisp up. Make sure to score the skin deeply, but not all the way through to the meat.
- Cook the duck in a hot oven: A high oven temperature will help to crisp up the skin and cook the duck evenly. Make sure to preheat the oven before cooking the duck.
- Let the duck rest before carving: Letting the duck rest before carving allows the juices to redistribute throughout the meat. This will result in a more tender and flavorful duck.
- Make the bitter orange vinaigrette ahead of time: The vinaigrette can be made up to 2 days in advance. This will allow the flavors to meld and develop.
- Use fresh herbs in the vinaigrette: Fresh herbs, such as cilantro and mint, will add a bright and refreshing flavor to the vinaigrette.
- Serve the duck salad over a bed of greens: A bed of greens will help to balance out the richness of the duck. You can use any type of greens that you like, such as arugula, spinach, or mixed greens.
Conclusion:
This crispy duck salad with bitter orange vinaigrette is a delicious and refreshing dish that is perfect for a summer meal. The duck is cooked to perfection and the vinaigrette is a perfect complement to the duck and greens. This salad is sure to be a hit at your next party or gathering.
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