Duck Salad Recipes

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.

Steps:

• Heat heavy large skillet over medium-high heat. Sprinkle duck breast halves with salt and pepper. Add duck, skin side down, to skillet and cook to desired doneness, about 6 minutes per side for medium. Remove duck from heat and let stand 5 minutes. Meanwhile, place 1 cheese slice on each toasted bread piece. Whisk oil and vinegar in large bowl to blend. Season dressing with salt and pepper. Add greens; toss to coat. Divide greens among 4 plates. Place 2 cheese toasts in center of greens on each. Sprinkle walnuts on top. Thinly slice duck breasts crosswise; divide equally among salads, fanning slightly. Drizzle warm Port-Currant Sauce around salads and serve.

Steps:

• Rinse, pat dry and trim the duck legs (use the excess fat to render). Rub salt and herbs into duck legs allow to cure for 2 days covered in refrigerator. Melt duck fat and bring to 200 degrees. Rinse salt off of duck, pat dry and immerse in pan of duck fat, cover and cook for 3 1/2 hours. Remove from heat and allow to cool. Duck can be held refrigerated for several days. Before service remove duck from fat, discard skin (or use to make cracklings) and take meat from bone. Reserve duck fat.
• In a small saucepan add halved shallots, honey and just enough water to cover; bring to a boil and simmer until tender and glazed, remove and reserve.
• In a medium saute pan heat 1 tablespoon reserved duck fat, add potatoes, duck, walnuts, reserved shallots and toss until hot. Add chopped shallots, green beans, vinegar, salt and pepper and taste for seasonings.
• Arrange in the center of plate, garnish with watercress tossed in olive oil and crouton brushed with farmers cheese.
• In a non reactive saucepan, combine milk and slowly bring to 180 degrees. Strain through cheesecloth and allow to cool. When cool, place in a bowl, season, add herbs and lemon zest, to taste.

Steps:

• To make dressing combine all ingredients in a bowl and mix well.
• Heat a non-stick frying pan, Add duck and cook 5 minutes each side. Remove and cover to stand for 10 minutes.
• Meanwhile combine carrot, snow peas, sugar snap peas, and chilli in heatproof bowl. Cover with boiling water and drain immediately and refresh under cold water. Drain, return to bowl.
• Thinly slice duck across the grain. Add to carrot mixture along with cabbage, bean sprouts, shallots, coriander and almonds.
• Drizzle as much dressing over salad as you like and toss to combine.
• Serve.

Steps:

• Mix the dressing with a whisk.
• Place ingredients in a salad bowl.
• Toss with dressing.
• Serve over iceberg lettuce.

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.