Best Bolos Duck Salad Recipes

Warm Duck Salad image

Provided by Ina Garten

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

2 boneless duck breasts, skin on (about 12 to 14 ounces each)
Kosher salt
1 tablespoon minced shallots
2 1/2 tablespoons good sherry vinegar
1 teaspoon grated orange zest
1/2 cup good olive oil
3 heads Belgian endive
3 ounces mache or other delicate baby lettuce
Navel oranges, peeled, cut in 1/2, and sliced
1/2 pint fresh raspberries
1 cup toasted whole pecan halves

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.

Oriental Duck Salad image

Provided by Food Network

Categories main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 23

4 duck breasts, skin on
1/2 cup soy sauce
3/4 cup minced garlic
1 tablespoon minced fresh ginger
1 teaspoon Chinese 5-spice powder
2 cups brown sugar
1/2 teaspoon chili flakes
1/2 cup minced basil leaves
1/2 cup minced cilantro leaves
Salt
1/2 cup brewed Hawaiian coffee
3/4 ounce bonito flavored soup base (dashi)
2 1/2 cups granulated sugar
1 cup rice wine vinegar
1 tablespoon chopped garlic
3 tablespoons fresh ginger
12 ounces pickled ginger
Pinch salt
1 1/2 cups salad oil
Oil, for deep-frying
4 egg roll wrappers (sometimes called menlo)
6 cups spring mix greens
1/4 cup chopped macadamia nuts

Steps:

Score the top of the duck breast before marinating.
Marinade: Combine the soy sauce, garlic, ginger, 5-spice, brown sugar, chili flakes, basil, cilantro, and salt. Add the duck to the marinade and coat well.
Heat a large saute pan over high heat. Add the duck breasts and saute until golden brown on both sides and cooked to your desired temperature, about 3 minutes per side for medium rare.
Remove the duck from the pan and keep warm. Deglaze the pan with coffee. Add the reserved marinade and reduce to desired consistency.
In a mixing bowl, combine dashi with sugar and rice wine vinegar. Transfer mixture to a blender and add garlic, fresh ginger, pickled ginger and pinch of salt. Slowly add salad oil to the blender. Refrigerate until needed.
Have fryer heated to 360 degrees F.
Deep-fry the menlo until golden brown, about 30 seconds. Remove from the oil to a paper towel lined plate. On a platter, place deep-fried menlo topped with spring mix. Slice duck breast and place on top of greens. Serve with chilled pickled ginger vinaigrette. Sprinkle with macadamia nuts.