Crispy Duck Salad With Bitter Orange Vinaigrette Recipes

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.

Steps:

• Preheat oven to 250°F.
• Whisk together mustard, vinegar, and salt and pepper to taste in a large bowl. Add 4 tablespoons oil in a slow stream, whisking until emulsified, then whisk in shallot.
• Heat remaining tablespoon oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook pecans, stirring, until golden brown. Transfer nuts with a slotted spoon to paper towels to drain, then season with salt.
• Heat skillet with any oil remaining in it over moderately high heat until hot but not smoking, then brown duck on all sides until crisp, about 5 minutes. Transfer to a cutting board and tear meat into bite-size pieces and discard bones. Keep duck warm, covered, on a baking sheet in oven.
• Halve and core pears and cut lengthwise into 1/4-inch-thick slices. Add pears, greens, duck, cheese, and nuts to dressing with salt and pepper to taste, then toss gently to combine.

Steps:

• Score the top of the duck breast before marinating.
• Marinade: Combine the soy sauce, garlic, ginger, 5-spice, brown sugar, chili flakes, basil, cilantro, and salt. Add the duck to the marinade and coat well.
• Heat a large saute pan over high heat. Add the duck breasts and saute until golden brown on both sides and cooked to your desired temperature, about 3 minutes per side for medium rare.
• Remove the duck from the pan and keep warm. Deglaze the pan with coffee. Add the reserved marinade and reduce to desired consistency.
• In a mixing bowl, combine dashi with sugar and rice wine vinegar. Transfer mixture to a blender and add garlic, fresh ginger, pickled ginger and pinch of salt. Slowly add salad oil to the blender. Refrigerate until needed.
• Have fryer heated to 360 degrees F.
• Deep-fry the menlo until golden brown, about 30 seconds. Remove from the oil to a paper towel lined plate. On a platter, place deep-fried menlo topped with spring mix. Slice duck breast and place on top of greens. Serve with chilled pickled ginger vinaigrette. Sprinkle with macadamia nuts.

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.