Duck Salad Recipes

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.

Steps:

• Heat oven to 200C/180C fan/gas 6. Rub the five-spice into the duck breast on both sides and place in a medium frying pan, skin-side down. Fry the breast on a medium heat for 4 mins until the skin turns golden brown. Cook for 1 min on the other side to seal the meat, then transfer to a small baking tray and wipe out the pan. Put the duck in the oven for 10 mins (or 12-14 mins if you like it cooked through).
• Meanwhile, heat the olive oil in the pan and gently cook the shallots for about 5 mins until soft. Add the plum sauce, soy, vinegar and sesame oil. Turn the heat to high and simmer for about 2 mins until the sauce thickens. Remove from the heat, tip in half the pomegranate seeds and leave to cool.
• Once the duck breasts are cooked, leave them to rest while you prepare the rest of the salad. Heat a griddle pan on a high heat and char the lettuce quarters for 2 mins each side. Put the carrots and cucumber in a bowl and toss with half the dressing.
• Pile onto a serving platter with the lettuce and avocado. Slice the duck breast into 6 thick slices, arrange on top and scatter over the remaining pomegranate seeds. Serve the extra dressing on the side.

Steps:

• Roast the duck according to the directions in the recipe for Basic Roast Duck, through Step 5. Remove the duck from the oven and allow to cool.
• Boil the noodles until just done, about five minutes. Drain, rinse in cold water and allow to drain again. When thoroughly drained, toss the noodles with two tablespoons of the peanut oil and season lightly with salt and pepper.
• Roast the pepper by turning it over a gas flame or placing it under a broiler until the skin has blackened. Place the pepper in a plastic or paper bag for about 10 minutes to steam off the charred skin. Remove the skin, seed the pepper and cut it in slivers. Toss the noodles with the pepper, scallions, cucumber and coriander.
• Remove the duck skin from the duck and reserve. Pull the meat of the duck off the bones.
• Dice the duck skin and fry the pieces in a skillet until crisp. Allow to drain on absorbent paper.
• Combine the remaining peanut oil, the sesame oil, lemon juice and soy sauce. Beat until well-blended.
• Arrange the watercress on each of six plates. Toss the noodles with about half the sauce and arrange atop the watercress on each plate. Arrange the duck pieces on the noodles and sprinkle with the rest of the sauce. Scatter the bits of fried duck skin on top and serve.

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.