ORIENTAL DUCK SALAD
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.
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
ORIENTAL DUCK SALAD
A special warm salad for sharing. This would work well as an appetizer for 4 or a main course for 2. The dressing is perfect for duck but make sure you mix it well so the honey doesn't sink to the bottom.
Provided by English_Rose
Categories Duck Breasts
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 400°F.
- Score the skin of the duck breasts and season.
- Heat a non-stick frying pan over a high heat, add the duck, skin side down and cook for 4 mins or until the skin is crisp. Turn over and quickly brown the underside then transfer to a baking tray.
- Mix the dressing ingredients together and spoon all but 2 tbs of it over the duck. Roast the duck for 10 mins for pink or longer if you prefer.
- Remove from the oven and allow to rest for 4 mins then slice into strips.
- Toss together the salad leaves, tomatoes and scallions with the duck slices.
- Drizzle over the remaining dressing and serve.
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