Warm Duck Salad Recipes

Steps:

• Mix the dressing ingredients with salt and pepper, then set aside. Heat a large non-stick frying pan, add the duck, skin side down, then fry for 10 mins. (During this time a large amount of fat will come from the skin and it will turn golden, but the flesh shouldn't cook too much.) Turn the duck breasts over for a second to seal, then take from the pan.
• Toss the potatoes in the duck fat and fry, turning frequently, until they are golden. Add the walnuts, stir, then lift everything out of the fat with a slotted spoon and put in a roasting tin. Put the duck on a roasting rack on top. Brush the beetroot with a little of the duck fat and put on a separate dish. This can all be done on the morning if you want to get ahead, but chill the duck and bring back to room temperature before cooking.
• To serve: Heat oven to 220C/fan 200C/gas 7. Roas the duck, potatoes and beetroot for 15 mins, then cut the beetroot into wedges. Put the watercress, spring onions and chicory in a bowl and toss with three-quarters of the dressing. Pile onto plates with the sliced oranges and beetroot, then scatter with the potatoes and walnuts. Slice the duck (you can remove the fat first if you like), arrange on top of the salad and drizzle with the remaining dressing. Serve while still warm.

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.

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:

• Mix the dressing ingredients with salt and pepper, then set aside. Heat a large non-stick frying pan, add the duck, skin side down, then fry for 10 mins. (During this time a large amount of fat will come from the skin and it will turn golden, but the flesh shouldn't cook too much.) Turn the duck breasts over for a second to seal, then take from the pan.
• Toss the potatoes in the duck fat and fry, turning frequently, until they are golden. Add the walnuts, stir, then lift everything out of the fat with a slotted spoon and put in a roasting tin. Put the duck on a roasting rack on top. Brush the beetroot with a little of the duck fat and put on a separate dish. This can all be done on the morning if you want to get ahead, but chill the duck and bring back to room temperature before cooking.
• To serve: Heat oven to 220C. Roast the duck, potatoes and beetroot for 15 mins, then cut the beetroot into wedges. Put the watercress, spring onions and chicory in a bowl and toss with three-quarters of the dressing. Pile onto plates with the sliced oranges and beetroot, then scatter with the potatoes and walnuts. Slice the duck (you can remove the fat first if you like), arrange on top of the salad and drizzle with the remaining dressing. Serve while still warm.

Steps:

• Cut the duck into 1cm wide strips and mix with the five spice. Heat the oil in a wok and, when hot, add the duck strips and stir fry for exactly 2 minutes until nicely browned but still a little pink in the centre.
• Transfer to a large bowl and stir in the lime juice, fish sauce, soy sauce and clear honey. Set aside to cool to room temperature.
• To serve place the salad leaves in a large serving bowl and toss with the mango, bean sprouts and duck with dressing. Scatter over the shredded onions, mint and sesame seeds and serve.