Best Cured Duck Salad Recipes

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WARM DUCK SALAD



Warm Duck Salad image

Provided by Ina Garten

Categories     main-dish

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.

BOLO'S DUCK SALAD



Bolo's Duck Salad image

Provided by Bobby Flay

Categories     main-dish

Time 18h

Yield 6 servings

Number Of Ingredients 22

1 (2 to 3 pound duck (skin pricked all over with a fork)
1 cup red wine
1 cup brown sugar
2 tablespoons anise seed
3 whole cinnamon sticks
1/2 cup red wine vinegar
1 cup orange juice
2 tablespoons red wine vinegar
1 tablespoon honey
1 teaspoon ancho or cayenne pepper (optional)
1/2 cup olive oil
Salt and freshly ground pepper
4 cups mesclun
3 Red or Bosc pears, peeled, cored and cut into eighths
1 stick unsalted butter
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 cup sugar
1/2 cup water
1/2 cup lightly salted peanuts, skins removed
Peanut brittle, chopped finely
Chopped chives

Steps:

  • Make the duck/marinade: 8 hours to 1 day before serving, prick the entire skin of the duck all over with a fork. In a large pot over high heat, bring 6 quarts of water to a rapid boil and blanch the duck for 7 to 8 minutes in hot water. Remove the duck from the water and place on a plate in the refrigerator. Allow the duck to sit 3 to 4 hours. Remove from the refrigerator and wipe the rendered fat from the skin of the duck. In a medium saucepan, combine the marinade ingredients and cook over low to medium heat until thickened. (Do not boil. This will give the marinade a burnt taste due to the amount of brown sugar). Allow the marinade to cool then brush the duck generously with the mixture. (Reserve some of the marinade to baste the duck with while roasting.) Refrigerate 6 to 8 hours or overnight. Preheat the oven to 350 degrees F. Place the duck in a roasting pan and roast for 15 minutes, basting with the reserved marinade every 5 minutes. Remove the duck from the oven and let rest 10 minutes. Remove the breasts from the bone and the thighs with the legs attached. Place the thigh/legs into a medium saucepan pan with 1-inch of water in it. Cover the pan and place in the 350 degree oven for approximately 40 minutes or until the meat falls off the bone. Remove from the oven and set aside. When cool enough to handle pick the meat from the bone and tear into bite sized-pieces. Just before serving, place the breasts in a oven-proof skillet skin-side-down and heat 6 to 8 minutes (depending on your preference of doneness, i.e. rare, medium rare). Slice the breasts very thinly on the bias (each breast should yield 3 servings). Keep the meat warm until service.
  • Make the vinaigrette: In a saucepan over high heat, reduce the orange juice until it forms a syrup. Let cool. In a blender, combine the orange syrup, vinegar, honey and chili powder (if using). Blend for 30 seconds. With the blender running, slowly add the olive oil until the dressing emulsifies. Season to taste with salt and pepper. Pour into a plastic squeeze bottle. (May be prepared up to 1 day ahead and refrigerated.) Bring to room temperature before serving.
  • Make the sauteed pears: In a medium skillet over medium-high heat, melt the butter, sugar and cinnamon and cook to a light syrup. Add the sliced pears and cook until they are soft but still retain their shape. Set aside.
  • Make the peanut brittle Make a caramel with the sugar, add the peanuts and pour onto a lightly greased baking sheet. Let harden and coarsely chop.
  • Assemble the salad: In a large bowl dress mesclun greens lightly with some of the orange vinaigrette and arrange on the top halves of 6 plates. Arrange the breast in a fan shape beneath the greens and place the thigh meat on both sides of the greens. Scatter the pears over the duck and dress lightly with the remaining vinaigrette. Top with peanut brittle and chopped chives.

DUCK PROSCIUTTO



Duck Prosciutto image

Consider using this cured duck, adapted from "Charcuterie: The Craft of Salting, Smoking, and Curing," by Michael Ruhlman and Brian Polcyn, as a garnish for salad; as a canapé, on a bit of toasted bread spread with Dijon mustard; or sautéed like pancetta.

Provided by Ian Fisher

Categories     project

Time P7DT10m

Yield About 48 canapé servings

Number Of Ingredients 3

1 whole boneless Moulard duck magret or Pekin duck breast, about 1 pound, skin on, split
2 to 3 cups kosher salt, more as needed
1/2 teaspoon ground white pepper

Steps:

  • Weigh breasts individually so you can check their progress toward curing. With a sharp knife, score skin of each breast in a crisscross pattern. Put about 1 cup salt (a half-inch layer) in a nonreactive baking dish that will just hold the breasts without touching. Nestle breasts on top of salt, skin side up. Pour more salt over breasts so that they are completely covered. Wrap in plastic and refrigerate 24 hours.
  • Remove duck from salt, rinse thoroughly and pat dry with paper towels. The flesh should feel dense and its color will have deepened. Dust breasts with pepper on both sides.
  • Wrap each breast in cheesecloth and tie with string. Hang for about 7 days in a cool (50 to 60 degrees is optimal), humid place, like a garage, a basement or in an unlit fireplace. After curing, the flesh should be stiff but not hard throughout; the color will be a deep rich red. If they still feel raw in the center, hang for a day or two longer. Generally, dry-cured products are ready when they have lost 30 percent of their original weight.
  • Remove cheesecloth, wrap duck in plastic and refrigerate until ready to use. It will keep several weeks or more.

CURED DUCK SALAD



Cured Duck Salad image

Provided by Food Network

Categories     appetizer

Time P2DT4h30m

Yield 4 servings

Number Of Ingredients 26

4 duck legs, hind quarters
1/2 cup kosher salt
6 juniper berries toasted and crushed
6 black peppercorns crushed
2 sprigs fresh thyme
2 cloves garlic crushed
2 cups duck fat
6 shallots, peeled cut in half lengthwise
2 tablespoons honey
Water
1 tablespoon reserved duck fat
6 small white new potatoes cut into 1/2-inch cubes, blanched until tender (about 8 minutes), drained and patted dry
1/2 cup walnut halves, toasted
1 shallot, finely chopped
1 cup tender green beans cut into 2-inch lengths, blanched in salted water, shocked in ice water and patted dry
1/2 tablespoon Spanish sherry vinegar
Salt and pepper
1 bunch watercress, washed and dried
1 tablespoon olive oil
4 small slices sourdough bread
1/2 cup farmer's cheese or goat cheese, recipe follows
1 quart whole milk
1 cup buttermilk
Salt and fresh white pepper
Small amount grated lemon zest
Snipped chives, chervil, parsley or whatever fresh herbs available

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.

CURED DUCK WITH BRAISED RED CABBAGE AND ASPARAGUS



Cured Duck with Braised Red Cabbage and Asparagus image

Provided by Food Network

Categories     main-dish

Time P1DT4h35m

Yield 2 servings

Number Of Ingredients 16

1 whole duck, backbone and wing joints removed, cut in half through breast plate
4 cups sugar
4 cups salt
1 tablespoon garlic, minced
1 tablespoon rosemary
1 tablespoon thyme
1 head purple cabbage
3 jalapeno peppers, minced
1/2 cup red wine vinegar
1 tablespoon dry mustard
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon celery salt
1/2 cup water
12 spears asparagus, cut on the bias in 2-inch pieces
1 sprig rosemary

Steps:

  • Combine sugar, salt, garlic, rosemary and thyme and cover the duck evenly. Refrigerate for 24 hours. Preheat oven to 275 degrees F. Place cured duck in a roasting pan and cook for 3 1/2 to 4 hours, or until leg bone twists free with ease. Let duck cool, de-bone and julienne meat. Thinly slice the cabbage. In a pot add cabbage, jalapeno peppers, 1/2 cup red wine vinegar, dry mustard, black pepper, salt, celery salt and 1/2 cup water. Bring to a simmer, turning and stirring often for 20 minutes.
  • Blanch the asparagus in boiling water until tender and immediately shock in ice water bath. Reheat the duck, cabbage and asparagus and plate. Garnish with rosemary and sprig.

ORIENTAL DUCK SALAD



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.

GRILLED DUCK BREAST WITH MISO, GINGER AND ORANGE



Grilled Duck Breast With Miso, Ginger and Orange image

Miso contributes a sweet, nutty flavor to this tasty marinade for duck, punched up with ginger and orange zest. Substitute duck legs if you wish (they'll take a bit longer to cook), or use large chicken breasts if duck isn't available. Here the duck breast is thinly sliced for a summery main-course salad, but keep the flavorful technique in mind for use throughout the year.

Provided by David Tanis

Categories     dinner, poultry, salads and dressings, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

4 large duck breasts (about 2 pounds)
Salt and pepper
4 tablespoons red miso
2 tablespoons light soy sauce or tamari
1 tablespoon sake or mirin
1 tablespoon grated orange zest
1 tablespoon grated ginger
1 garlic clove, minced
Pinch of cayenne
1 tablespoon toasted sesame oil
4 tablespoons freshly squeezed orange juice
6 ounces small green beans, topped and tailed
Lettuce leaves, for serving
1 large mango, peeled and sliced
Watercress sprigs, for garnish (optional)
3 tablespoons chopped scallions

Steps:

  • Trim duck breasts of extraneous fat (or ask your butcher to trim them) and score the skin. Season very lightly with salt and generously with coarsely ground pepper.
  • Make the marinade: In a mixing bowl, whisk together miso, soy sauce, sake, orange zest, ginger, garlic, cayenne and sesame oil. Remove 1/4 cup of the marinade and combine it with 2 tablespoons orange juice to make a dressing; set aside. Add remaining 2 tablespoons orange juice to the marinade in the mixing bowl.
  • Lay duck in a shallow pan and pour the marinade over, making sure meat is well coated. Let sit at room temperature for at least 1 hour. If you wish, cover and refrigerate for up to 1 day; bring to room temperature before proceeding.
  • Prepare a bed of medium-hot coals in a grill, or heat a stovetop grill or cast-iron pan to medium hot. Cook duck breasts skin-side down for 8 to 10 minutes, until fat is rendered and skin is nicely colored. (See note.) Turn and cook on the other side for 3 or 4 minutes, until internal temperature registers 125 degrees. Remove from heat and let rest at least 10 minutes.
  • Meanwhile, bring a pot of well-salted water to a boil. Cook green beans for 1 to 2 minutes, until firm-tender. Drain green beans and rinse with cool water; blot dry.
  • Slice duck crosswise about 1/8-inch thick. Line a platter with lettuce leaves. Place several slices of duck on each leaf, along with a couple of mango slices. Arrange green beans over the top and garnish with watercress, if using. Drizzle reserved dressing over everything, sprinkle with scallions and serve.

Nutrition Facts : @context http, Calories 210, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 7 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 668 milligrams, Sugar 12 grams

COFFEE AND MOLASSES CURED DUCK BREAST BACON



Coffee and Molasses Cured Duck Breast Bacon image

Categories     Duck     Breakfast     Brunch     Side     Meat     Bacon     Summer     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 1/2 pounds

Number Of Ingredients 10

4 cups cold water
2 cups freshly brewed strong coffee
1 cup kosher salt
1/2 cup packed dark brown sugar
2 1/2 tablespoons Insta Cure No.1 (curing salt)
1/4 cup molasses (regular or robust, not blackstrap)
3 cups ice cubes
6 Pekin (sometimes called Long Island) duck breast halves with skin (about 7 oz each)
Special Equipment
a 1- to 2-gallon plastic storage tub; a 22 1/2-inch kettle grill with a lid and a hinged top rack; a 12- by 8- by 2-inch disposable aluminum roasting pan; 6 cups hardwood sawdust (3/4 lb; not from treated wood; see Shopping List, page 162); charcoal briquettes; a chimney starter; long metal tongs; an instant-read thermometer

Steps:

  • Cure duck:
  • Stir together water, coffee, kosher salt, brown sugar, and Insta Cure in storage tub until solids are dissolved, about 3 minutes, then add molasses and stir until dissolved. Add ice and stir until cure is cold (ice may not melt completely; keeping liquid cold slows salt absorption).
  • Add duck to cure and weight down with a large plate (to keep submerged). Chill, tub covered with a lid or plastic wrap, 6 hours.
  • Rinse duck and pat dry, then discard brine.
  • Prepare grill and cold-smoke duck:
  • Prepare grill and cold-smoke duck followingprocedure for grilling and cold-smoking chicken legs . (Duck will not be cooked.)
  • Cool duck completely, uncovered, then chill, wrapped in plastic wrap until ready to thinly slice and fry (seeduck breast bacon and frisée salad recipe ).

HOME-CURED DUCK PROSCIUTTO



Home-Cured Duck Prosciutto image

An interesting spin on prosciutto that can be easily made at home, kept in fridge, and used in sandwiches, salads, pastas, etc. I'm interested to hear suggestions for recipes using it.

Provided by S Bywater

Categories     Duck Breasts

Time P7D

Yield 1 cured duck breast, 4-6 serving(s)

Number Of Ingredients 3

1 large duck breast (skin attached)
450 g salt (any is fine, but not coarse grain)
150 g brown sugar

Steps:

  • Gently wash duck breast of excess blood and then dry with a towel, try to get rid of as much surface water as possible and set aside.
  • In a bowl prepare the curing mix by mixing the salt and the brown sugar evenly. Alternatively you can mix all contents into a jar seal it and shake until evenly mixed.
  • In an air-tight plastic container pour about 1inch thick of of the curing mix, and gently lay the duck breast (skin side up) ontop of it. ,Make sure the breast doesn't touch the sides of the container.
  • Pour the remaining mix ontop of the breast, completely covering it and filling the container (make more if there is not enough to fill the container).
  • Place the sealed container in the fridge and leave for 1 to 2 days.
  • The salt is now curing the meat and drawing the moisture out of the duck breast. Thus preserving the meat and enabling it for human consumtion without cooking, just like italian proscuitto. The sugar imparts a slight sweet flavour onto the meet to offset the saltiness.
  • After 1 to 2 days remove the container from the fridge and remove the duck breast from the cure mix.
  • Quickly wash off the excess mix with water, but don't keep it under the water for too long.
  • Pat the cured breast dry and wrap tightly with a clean muslin, cheese, or thick cloth. Suspend the duck from a string in a dry, warm area for 5 to 7 days to thoroughly dry the duck out.
  • Alternatively at this stage the breast can be thinnly sliced and pan fried as a duck version of pork bacon.
  • After 5 to 7 days the duck is ready to be thinnly sliced like normal proscuitto and used in salads, pastas, or served as part of a meat & cheese platter. Enjoy and watch your friends' reactions when you tell them you cured the proscuitto yourself!
  • To store, keep duck refridgerated and wrapped in clingfilm.
  • Flavour Variations: To impart other suttle flavours into the meat feel free to add dried herbs and spices to the curing mix before curing. Dried orange peel, dried cranberries, and pink peppercorns work nicely with duck breast. The overall curing mix should always work on a 3 parts salt to 1 part everything else.

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