HONEY & SOY DUCK SALAD
Pep up your salad recipes with this luxury combination of rocket and Chinese-style dressing
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. 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 tbsp of it over the duck. Roast the duck for 10 mins for pink, longer if you prefer. Remove from the oven and allow to rest for 4 mins, then slice into strips. 3 Toss together the salad, tomatoes, spring onions and duck slices. Drizzle over the remaining dressing and serve.
Nutrition Facts : Calories 558 calories, Fat 37 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 25 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 3.12 milligram of sodium
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.
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.
ASIAN DUCK SALAD
Provided by Trish Hall
Categories dinner, salads and dressings
Time 45m
Yield 6 Servings
Number Of Ingredients 11
Steps:
- Remove duck or chicken meat from bones and shred.
- Trim green beans, cut into three-inch lengths.
- Fill a large pot with water and bring to boil. Add 1/2 teaspoon salt and green beans and cook about five minutes. Drain and rinse in cold water.
- Peel and halve water chestnuts. Peel and dice mangoes. Chop the scallions. Remove seeds and ribs from pepper and cut into thin strips.
- In a large bowl, mix lime juice with oil. Add mango and ginger root. Mix, and add the meat, beans, water chestnuts, scallions and peppers. Mix gently. Season with salt and pepper. Arrange on a large platter.
Nutrition Facts : @context http, Calories 546, UnsaturatedFat 24 grams, Carbohydrate 28 grams, Fat 36 grams, Fiber 5 grams, Protein 31 grams, SaturatedFat 9 grams, Sodium 893 milligrams, Sugar 18 grams, TransFat 0 grams
THAI DUCK SALAD (YUM PHET)
This is a recipe that I learned when I attended a cooking class at the Oriental Hotel in Thailand last year. Most Ingredients can be found in any Asian market. We love salads for dinner on any summer day, especially if it is hot.
Provided by STEVE S.
Categories Duck
Time 30m
Yield 6-8 cups, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, squeeze the juice of the limes.
- Add fish sauce and Chili Paste. Wisk until Chili Paste dissolves in sauce.
- Add sugar and red chili powder. Mix well for 1 minute.
- Add duck, red Onion, green Onions, cilantro leaves. Mix well until all ingredients are covered.
- Optionally, add tomatoes and cucumber and mix well.
- On a plate, place the lettuce so they form a bed.
- Transfer the duck salad to the plate.
- Optionally, sprinkle top with cashew.
Nutrition Facts : Calories 37.3, Fat 1.8, SaturatedFat 0.2, Sodium 170.4, Carbohydrate 6.1, Fiber 1.5, Sugar 2.4, Protein 0.8
ASIAN DUCK SALAD
A lovely light meal that is extremely healthy and full of flavour. You can also purchase cooked duck from your chinese take-away/restaurant and shred the meat instead of cooking the duck yourself. I am sure you could use chicken if preferred as well.
Provided by Wendys Kitchen
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To make dressing combine all ingredients in a bowl and mix well.
- Heat a non-stick frying pan, Add duck and cook 5 minutes each side. Remove and cover to stand for 10 minutes.
- Meanwhile combine carrot, snow peas, sugar snap peas, and chilli in heatproof bowl. Cover with boiling water and drain immediately and refresh under cold water. Drain, return to bowl.
- Thinly slice duck across the grain. Add to carrot mixture along with cabbage, bean sprouts, shallots, coriander and almonds.
- Drizzle as much dressing over salad as you like and toss to combine.
- Serve.
Nutrition Facts : Calories 334.4, Fat 17, SaturatedFat 3.9, Cholesterol 163.2, Sodium 371.5, Carbohydrate 12, Fiber 3.8, Sugar 5.2, Protein 34
CHINESE SPICED DUCK SALAD
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
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
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
CHINESE DUCK SALAD
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
Steps:
- Mix the dressing with a whisk.
- Place ingredients in a salad bowl.
- Toss with dressing.
- Serve over iceberg lettuce.
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