Best Chinese Duck Salad Recipes

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SEARED LONG ISLAND DUCK BREAST AND FOIE GRAS SAUCE RED CABBAGE SLAW AND WARM YUKON GOLD POTATO AND ONION SALAD CHINESE AND BALSAMIC VINEGAR EMULSION



Seared Long Island Duck Breast and Foie Gras Sauce Red Cabbage Slaw and Warm Yukon Gold Potato and Onion Salad Chinese and Balsamic Vinegar Emulsion image

On a large white plate place a small mound of the potato-onion salad and surround with thin duck slices. Top potato-onion salad with cabbage slaw. Add sauce around the duck and drizzle on some emulsion.

Provided by Ming Tsai

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 19

4 duck breasts, skin scored
4 sliced shallots
1/4 cup cognac
2 cups dark chicken stock
4 ounces foie gras, denerved, cut into small pieces and chilled well
Salt and black pepper to taste
Canola oil to cook
1 tablespoon Dijon mustard
Juice of 1 lemon
1/4 cup canola oil
2 cups shredded red cabbage
1/4 cup sliced green scallions
Salt and black pepper to taste
2 cups balsamic vinegar
1/2 cup chinese vinegar
1 1/2 cups canola oil
2 large red onions, sliced
6 medium sized Yukon gold potatoes, 1/4-inch slices, skin on
Salt and black pepper to taste

Steps:

  • Season the duck breasts and place skin side down in a medium heated, thick saute pan. Slowly render the duck fat away (12 to 15 minutes). When the skin browns, let breast rest, meat side down. Just prior to plating wipe out pan and bring to high temperature and quickly sear the duck, meat side first, then the skin side, 3 minutes total. Let rest again before slicing.
  • For the sauce, caramelize the shallots in a saucepan with a little canola oil. Season. Deglaze with cognac and reduce by 75 percent. Add the chicken stock and reduce by 50 percent. Pour into a blender and monter au foie gras. In other words, as liquid is blending, add foie gras pieces to blender. Check for seasoning and keep warm for plating.
  • RED CABBAGE SLAW:
  • Mix mustard with lemon juice. Whisk in oil and check for seasoning. Toss with cabbage and scallions. This slaw may be done 20 minutes before plating.
  • WITH CHINESE AND BALSAMIC VINEGAR EMULSION
  • In a non-reactive sauce pan, reduce the two vinegars by 80 percent until a syrup consistency is achieved. Pour the syrup into a blender while hot. While blending at high speed, drizzle in canola oil. Check for seasoning. Caramelize red onions in a saute pan coated with a little canola oil. Set aside. In a non-stick pan, coat well with canola oil and saute potatoes until golden brown. Season with salt and pepper. Toss hot potatoes with the onions and vinegar emulsion. Check for seasoning.

CHINESE ROASTED DUCK SALAD WITH ENDIVE, GREEN BEANS AND HOISIN-BALSAMIC VINAIGRETTE



Chinese Roasted Duck Salad with Endive, Green Beans and Hoisin-Balsamic Vinaigrette image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 19

2 tablespoons Dijon mustard
2 tablespoons aged balsamic vinegar
1 tablespoon rice wine vinegar
6 tablespoons hoisin sauce
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
2 teaspoons minced shallots
1/2 cup peanut oil
1/4 cup olive oil
Salt, to taste
20 haricots verts, trimmed
20 snow peas, trimmed
4 cups mixed greens
20 endive leaves
1 cup bean sprouts
8 ounces sliced roast duck, warmed
2 teaspoons sliced scallions, green parts only
8 sprigs cilantro
1/2 teaspoon white sesame seeds, toasted

Steps:

  • To prepare the vinaigrette, in a blender combine the mustard, vinegars, hoisin sauce, garlic, ginger, and shallots and puree until smooth. With the machine running, slowly add the oils until incorporated. Season with salt. Refrigerate until needed. In boiling salted water, blanch the haricots verts for about 2 minutes and the snow peas for 1 minute, Transfer to an ice bath to cool. In a bowl, combine the haricots verts, snow peas, greens, endive, sprouts and duck. Toss with 1/2 cup of vinaigrette. To serve, divide the salad among individual plates. Top with the scallions, cilantro and sesame seeds.

CHINESE SPICED DUCK SALAD



Chinese spiced duck salad image

Who says a duck supper has to be expensive? Make your meat go further with this flavour-packed salad

Provided by Good Food team

Categories     Main course, Supper

Time 40m

Number Of Ingredients 9

1 duck leg
1 tsp Chinese five-spice powder
140g rice noodles
1 celery stick, cut into matchsticks
1 carrot , cut into matchsticks
½ cucumber , deseeded and cut into matchsticks
2 spring onions , sliced lengthways
2 tbsp hoisin sauce
1 tbsp soy sauce

Steps:

  • Heat oven to 220C/200C fan/gas 7. Rub the duck leg all over with five-spice and seasoning, place on a baking tray and roast for 25 mins.
  • Meanwhile, cook the rice noodles following pack instructions. Drain and cool under cold running water, then drain again well and toss with the celery, carrot, cucumber and spring onions. When cool enough to handle, remove the duck meat and crispy skin from the bone and finely shred.
  • To make the dressing, mix the hoisin and soy sauce with 2 tbsp water. Divide the noodles between two plates and top with the shredded duck. Drizzle over the dressing and serve.

Nutrition Facts : Calories 492 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 2.66 milligram of sodium

CHINESE DUCK SALAD



Chinese Duck Salad image

I have not made this salad but posted it by request. It is from Jeff Smith's "The Frugal Gourmet cooks Three ancient cuisines" I have made many excellent recipes from this cook book

Provided by Bergy

Categories     Lunch/Snacks

Time 10m

Yield 4 servings as part of a Chinese meal, 4 serving(s)

Number Of Ingredients 9

1/2 lb cooked boneless duck meat, , julienne (, smoked if possible)
3/4 lb bean sprouts
1/4 cup coriander, chopped
iceberg lettuce, shredded
2 tablespoons light soy sauce
2 tablespoons sesame oil
1/2 teaspoon sugar
2 tablespoons sesame seeds, fresh toasted
pepper

Steps:

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

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