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.
GINGERY HOT DUCK SALAD
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 22m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat a large skillet or griddle to medium-high heat. Cook duck breast, fat side down, if not removed, for 10 to 12 minutes flipping with tongs, until it is lightly pink inside. Remove from skillet or griddle and place on cutting board, allowing meat to rest. While the duck is resting, begin the dressing.
- In a medium bowl, mix fish sauce, lime juice, orange juice, red chile, grated ginger, and sesame oil. Stir using a spoon. Take baby spinach and lay across a decorative plate. Slice duck breast on a diagonal into thin slices. Place the juice from the cutting board and the duck slices into the dressing. Toss the duck slices in the dressing using your hands or tongs. Place the duck and dressing on top of spinach. Top with orange zest and serve immediately.
SESAME-GINGER STEAK SALAD
This Asian-inspired salad makes a satisfying lunch. Cook the steak the night before, refrigerate, then simply toss with veggies and dressing when the lunch bell rings. -Marla Clark, Moriarty, New Mexico
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Brush steak with 2 tablespoons vinaigrette; sprinkle with salt and pepper. Cook steak in a large skillet coated with cooking spray over medium-high heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes before slicing., Divide salad mix among four plates. Top with radishes, onions, cucumber, peas, tomatoes and cilantro. Arrange sliced steak over salads; drizzle with remaining vinaigrette.
Nutrition Facts : Calories 300 calories, Fat 14g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 526mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
GINGER-SESAME STEAMED VEGETABLE SALAD
A homage to my father's Laotian roots, this warm salad is traditionally prepared with baby bok choy, snow peas, peapod shoots and baby mustard greens. Just use any seasonal green vegetables you like. -Monnie Norasing, Mansfield, Texas
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, mix the first six ingredients., In a stockpot, place steamer insert or basket over 2 in. of water. Place green beans, broccoli and carrots in insert. Bring water to a boil. Reduce heat to maintain a simmer; steam vegetables, covered, 5-7 minutes or just until crisp-tender. Add spinach; cook, covered, 1-2 minutes longer or until spinach is wilted., Transfer vegetables to a large bowl. Add ginger mixture; toss to combine. Just before serving, sprinkle with peanuts, cilantro and julienned ginger.
Nutrition Facts : Calories 156 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 407mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
WARM SALAD OF DUCK WITH SESAME AND GINGER
Preserved stem ginger is one of my favourite ingredients and is very tasty combined with the sesame flavour. The duck can be replaced with an equivalent amount of chicken, beef or even pigeon breast.
Provided by MarieRynr
Categories Duck
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- with a sharp knife, make slashes in the duck skin 1/8 inch apart.
- Heat 1 TBS of the vegetable oil in a frypan, then fry the duck breasts, skin side down for 3 minutes or until the skin is crispy and alot of the fat has been rendered.
- Pour off the fat and discard or save for making roast potatoes.
- Turn the duck breasts over and fry for a further 3 minutes until the other side is well browned.
- Remove from the pan and slice thinly.
- Add the sesame seeds to the pan and allow to brown slightly.
- Add the stem ginger and syrup, sesame oil, the remaining vegetable oil and lime juice.
- Whisk well and season to taste.
- Add the ducks and plums to the dressing and heat through.
- Toss the warm ingredients with the salad leaves.
Nutrition Facts : Calories 361.6, Fat 24.4, SaturatedFat 5, Cholesterol 163.2, Sodium 101.1, Carbohydrate 4.6, Fiber 0.7, Sugar 3.4, Protein 30.1
SUMMER DUCK SALAD
Good Food reader Bradley Taylor shares a light lunch or dinner dish with bold Asian flavours of five-spice, plum sauce and pomegranate
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 465 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 26 grams sugar, Fiber 11 grams fiber, Protein 21 grams protein, Sodium 6.1 milligram of sodium
WARM ORIENTAL DUCK AND MANGO SALAD
It's essential that foo looks good as well as tasting terrific - and this salad looks and tastes fabulous. It's also low in fat and quick to prepare.
Provided by Lene8655
Categories Duck Breasts
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 292.9, Fat 13.5, SaturatedFat 3.5, Cholesterol 153, Sodium 466.8, Carbohydrate 13.6, Fiber 1.7, Sugar 10.7, Protein 29.4
WARM DUCK SALAD WITH WALNUT & ORANGE DRESSING
The perfect dinner party main for those with a small kitchen and a great meal-in-one
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Side dish, Starter
Time 35m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 742 calories, Fat 51 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 18 grams sugar, Fiber 6 grams fiber, Protein 34 grams protein, Sodium 0.54 milligram of sodium
SESAME-SCALLOP SALAD WITH GINGER VINAIGRETTE
Categories Salad Ginger Leafy Green Shellfish Sauté Dinner Lunch Scallop Bell Pepper Lettuce Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 9
Steps:
- Combine 1/2 cup flour and sesame seeds in small bowl. Lightly dust scallops with remaining 1/4 cup flour. Dip each scallop into beaten eggs, then dredge in sesame seed-flour mixture; shake off excess. Heat 2 tablespoons canola oil and 1 tablespoon sesame oil in each of 2 heavy large skillets over medium-high heat. Add 8 scallops to each skillet and sauté until golden brown and cooked through, about 3 minutes per side. Transfer scallops to paper towels and drain.
- Toss greens and red peppers with enough Ginger Vinaigrette to coat. Mound salad in center of 4 plates. Arrange 4 scallops around each salad and serve.
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