CRISPY DUCK SALAD WITH GREEN BEANS AND HONEYED ALMONDS
Provided by Melissa Clark
Categories weekday, salads and dressings
Time 1h15m
Yield 2 to 3 servings
Number Of Ingredients 15
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
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selim molla
[email protected]This salad was delicious! The duck was crispy and flavorful, and the salad was light and refreshing. I would definitely make this again.
Fahad Toor
[email protected]The duck was a bit dry, but the salad was good. I would make this again, but I would cook the duck for a shorter amount of time.
JT Tom
[email protected]This salad was a bit too sweet for my taste. I would have preferred a more savory dressing.
Sboneloh Mjadu
[email protected]I loved this salad! The duck was crispy and the salad was flavorful. I would definitely make this again.
Mujahid Abbas
[email protected]This salad was delicious! The duck was crispy and flavorful, and the salad was light and refreshing. I would definitely make this again.
Muhammad Javees
[email protected]The duck was a bit dry, but the salad was good. I would make this again, but I would cook the duck for a shorter amount of time.
Rakib Bangla Tv
[email protected]This salad was a bit too sweet for my taste. I would have preferred a more savory dressing.
Ahmad Mehar
[email protected]I wasn't sure how I would like this salad, but I was pleasantly surprised. The duck was crispy and the salad was flavorful. I would definitely make this again.
K Watkins
[email protected]This was a great recipe! The duck was crispy and flavorful, and the salad was light and refreshing. I would definitely make this again.
Md Jalal shaik
[email protected]I've made this salad twice now and it's been a hit both times. The duck is always crispy and flavorful, and the salad is a great way to get your daily dose of veggies. I love the honeyed almonds too - they add a nice touch of sweetness.
Maisabel sanchez
[email protected]This duck salad was an absolute delight! The crispy duck skin paired perfectly with the tender meat, and the green beans and honeyed almonds added a nice crunch and sweetness. The dressing was also spot-on, with a perfect balance of tanginess and swe