Best 2 Warm Duck Salad Recipes
Indulge in a culinary journey of flavors with our warm duck salad, a delightful dish that tantalizes the taste buds. This recipe combines the richness of duck, the freshness of seasonal greens, and the tangy sweetness of a citrus dressing.
Using succulent duck breasts, we'll guide you through the process of pan-searing them to perfection, ensuring a crispy skin and juicy, tender meat. While the duck rests, we'll create a vibrant salad base using a mix of peppery arugula, crisp romaine lettuce, and sweet baby spinach.
To elevate the flavors, we'll prepare a delectable citrus dressing that bursts with brightness. The combination of tangy oranges, zesty lemons, and a hint of honey will complement the richness of the duck and the freshness of the greens.
This warm duck salad is not just a feast for the taste buds but also a feast for the eyes. The vibrant colors of the salad, the glistening duck breast, and the citrus segments create a visually stunning dish that will impress your dinner guests.
So, gather your ingredients, sharpen your knives, and let's embark on a culinary adventure that will leave you craving for more.
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.
WARM DUCK SALAD WITH CARAMELIZED BEETS
You may think that tangy oranges are the best partner for rich duck breast-until you try beets, that is. They're caramelized here for sweetness, then tossed with grapefruit segments (the citrus with a sharper bite). Complete the update with a bright, herby sauce that comes together right on your cutting board.
Provided by Lauryn Tyrell
Categories Food & Cooking Dinner Recipes
Time 1h20m
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Peel beets and slice into 3/4-inch-thick wedges. Toss with oil; season with salt and pepper. Place beets on a rimmed baking sheet lined with parchment; cover baking sheet with parchment-lined foil. Roast until beets are tender and golden brown on one side, 40 to 45 minutes. Uncover, flip, and continue to roast until golden brown on second side, 5 to 10 minutes more.
- Meanwhile, using a sharp knife, remove peels and white pith from grapefruits and pomelo. Working over a small bowl to catch juices, carefully cut between membranes to remove segments. Squeeze juice from membranes into bowl.
- Using the flat side of a heavy knife, finely mash garlic with 1/4 teaspoon salt on a large cutting board to make a paste. Chop parsley and coriander seeds and combine with garlic mixture on cutting board; season with pepper.
- Using a sharp knife, score duck breasts, cutting through fat but not flesh, at 1/2-inch intervals to create a crosshatch pattern. Season both sides with salt and pepper and let stand 10 minutes. Place duck breasts in a cold, ovenproof nonstick skillet, skin-side down. Cook over medium heat until skin is golden and crisp, about 10 minutes.
- Flip duck breasts, spoon off fat (reserve for another use; see cook's note) and transfer to oven, skin-side up. Roast until a thermometer inserted into thickest part of duck registers 135°F, 2 to 4 minutes. Transfer to herb mixture on cutting board; let stand.
- Toss beets, grapefruits, and pomelo with 2 tablespoons reserved citrus juice and a drizzle of oil; season with salt and pepper. Slice duck on top of herbs, allowing drippings to mingle with them to create a sauce. Transfer beet-grapefruit salad and duck to a platter; spoon herb sauce over top, sprinkle with microgreens, and serve.
Tips:
- Choose high-quality duck breast. Look for duck breast that is firm to the touch and has a good amount of fat. The fat will help to keep the duck moist and flavorful during cooking.
- Score the duck breast skin. This will help the fat to render and the skin to become crispy. Use a sharp knife to make shallow cuts across the skin, being careful not to cut into the meat.
- Season the duck breast generously. Use a variety of spices and herbs to flavor the duck, such as salt, pepper, garlic powder, onion powder, paprika, and thyme. You can also add a touch of sweetness with honey or maple syrup.
- Cook the duck breast over medium-high heat. This will help to sear the skin and cook the duck quickly. Once the skin is crispy and the duck is cooked to your desired doneness, remove it from the heat and let it rest for a few minutes before slicing.
- Serve the duck breast with a variety of sides. Some popular options include roasted vegetables, mashed potatoes, and a green salad. You can also add a sauce, such as a balsamic reduction or a honey mustard sauce.
Conclusion:
Duck breast is a delicious and versatile ingredient that can be used in a variety of dishes. By following these tips, you can cook a perfect duck breast that is sure to impress your friends and family.
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