Best 2 Orange Tarragon Duck Breast With Green Salad And Asparagus Almond Rice Recipes

Indulge in a tantalizing culinary journey with our Orange Tarragon Duck Breast recipe, a delightful main course that combines the succulent flavors of duck with a zesty orange-tarragon sauce. Accompany this delectable dish with a refreshing Green Salad adorned with tangy citrus vinaigrette and a side of Asparagus Almond Rice, a harmonious blend of tender asparagus, nutty almonds, and fluffy rice. Elevate your dining experience with these carefully curated recipes, ensuring a memorable and satisfying meal.

Here are our top 2 tried and tested recipes!

ROSEMARY SALMON AND VEGGIES

Rosemary Salmon and Veggies image

My husband and I eat a lot of salmon. One night, while in a rush to get dinner on the table, I created this rosemary salmon meal. It's a keeper! You can also include sliced zucchini, small cauliflower florets or fresh green beans. -Elizabeth Bramkamp, Gig Harbor, Washington

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1-1/2 pounds salmon fillets, cut into 4 portions
2 tablespoons melted coconut oil or olive oil
2 tablespoons balsamic vinegar
2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
1 garlic clove, minced
1/2 teaspoon salt
1 pound fresh asparagus, trimmed
1 medium sweet red pepper, cut into 1-inch pieces
1/4 teaspoon pepper
Lemon wedges

Steps:

Preheat oven to 400°. Place salmon in a greased 15x10x1-in. baking pan. Combine oil, vinegar, rosemary, garlic and salt. Pour half over salmon. Place asparagus and red pepper in a large bowl; drizzle with remaining oil mixture and toss to coat. Arrange around salmon in pan; sprinkle with pepper., Bake until salmon flakes easily with a fork and vegetables are tender, 12-15 minutes. Serve with lemon wedges.

Nutrition Facts : Calories 357 calories, Fat 23g fat (9g saturated fat), Cholesterol 85mg cholesterol, Sodium 388mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges

SAUTEED TARRAGON RADISHES

Sauteed Tarragon Radishes image

Who says radishes only belong in salads? These sauteed radishes are cooked in wine and tarragon, and may just change the way you look at radishes forever. They can be served on their own, or added to your favorite au gratin recipe. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 12 servings.

Number Of Ingredients 6

Ingredients

1/2 cup unsalted butter, cubed
6 pounds radishes, quartered (about 9 cups)
1/4 cup white wine or water
2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a 6-qt. stockpot, heat butter over medium heat. Add radishes; cook and stir 2 minutes. Stir in wine; increase heat to medium-high. Cook, uncovered, until radishes are crisp-tender, 8-10 minutes. Stir in tarragon, salt and pepper.

Nutrition Facts : Calories 108 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 188mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 4g fiber), Protein 2g protein.

Tips:

To achieve the perfect medium-rare doneness, cook the duck breast for 5 minutes per side over medium heat. Use a meat thermometer to ensure an internal temperature of 135°F.
For a crispy skin, pat the duck breast dry before searing. Additionally, score the skin to allow the fat to render more easily.
Enhance the flavor of the duck breast by marinating it overnight in a mixture of orange juice, tarragon, garlic, and olive oil.
To make the green salad, use a variety of lettuces and add fresh herbs like parsley, chives, and mint for extra flavor.
For the asparagus-almond rice, blanch the asparagus briefly to retain its vibrant green color and crisp texture.
Toast the almonds until fragrant to add a nutty flavor to the rice.
To make the orange-tarragon sauce, use fresh orange juice and tarragon leaves for the best flavor.
Reduce the sauce until it thickens slightly to create a rich and flavorful glaze for the duck breast.

Conclusion:

This orange-tarragon duck breast recipe offers a delightful combination of flavors and textures. The crispy skin and tender, juicy meat of the duck pair perfectly with the tangy orange-tarragon sauce. The green salad provides a refreshing contrast, while the asparagus-almond rice adds a nutty and earthy element to the dish. Overall, this recipe is a sophisticated and delicious meal that is perfect for a special occasion or a romantic dinner.