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.
HONEY & SOY DUCK SALAD
Pep up your salad recipes with this luxury combination of rocket and Chinese-style dressing
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Score the skin of the duck breasts and season. Heat a non-stick frying pan over a high heat, add the duck, skin-side down, and cook for 4 mins or until the skin is crisp. Turn over and quickly brown the underside, then transfer to a baking tray.
- Mix the dressing ingredients together and spoon all but 2 tbsp of it over the duck. Roast the duck for 10 mins for pink, longer if you prefer. Remove from the oven and allow to rest for 4 mins, then slice into strips. 3 Toss together the salad, tomatoes, spring onions and duck slices. Drizzle over the remaining dressing and serve.
Nutrition Facts : Calories 558 calories, Fat 37 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 25 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 3.12 milligram of sodium
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