Duck Salad With Spiced Pears And Sweet Soy Dressing Food

HONEY & SOY DUCK SALAD

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.

WARM DUCK SALAD

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.

DUCK SALAD WITH SPICED PEARS AND SWEET SOY DRESSING

Steps:

• Heat oven to 400*F.
• Prick the skin on each duck fillet with a fork.
• Mix the honey and soy sauce and brush all over the duck skins.
• Set the duck fillets skin side up on a rack in a baking dish or roasting tin.
• Add 2 TBS of cold water to the container and roast for 35 to 40 minutes, the skins should be golden and the meat still a little pink.
• Allow to cool.
• With a knife tip remove the core from the stalk end of each chicory head, then shred across the leaves in slices.
• Separate out the shreds.
• Pick over the watercress, discarding stalky bits.
• For the dressing, combine the oil, vinegar, sugar and sweet soy sauce and mix well.
• Peel the garlic clove and flatten with a knife blade.
• Add to the dressing and allow it to flavour the mixture until serving time.
• Then scoop out the garlic and add the chopped cilantro.
• Meanwhile, prepare the pears.
• First choose a pan into which 6 medium size pears will fit snugly so they will be covered with the syrup.
• Measure 2 cups cold water into the pan, add the sugar, spices and lemon rind and stir over a low heat to dissolve the sugar.
• Peel the pears, leaving them whole with stalks intact.
• As each pear is peeled, drop it into the pan.
• Replace the pan over the heat and bring to a simmer, half cover with the pan lid and cook pears gently until tender, about 30 to 40 minutes; test with a knife tip.
• Add the lemon juice and allow the pears to cool in the syrup before removing them for the duck salad.
• To assemble the salad, thinly slice the duck fillets lengthways.
• Cut the pears in quarters lengthways.
• To serve, scatter the chicory and watercress on a serving platter.
• Add the duck and pears, then spoon over the dressing.

ORIENTAL DUCK SALAD

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.

CHINESE SPICED DUCK SALAD

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.

SESAME-SOY DRESSING

Steps:

• Whisk all ingredients in a small bowl.

ASIAN DUCK SALAD

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.

PEAR AND DUCK CONFIT SALAD

Steps:

• Preheat oven to 250°F.
• Whisk together mustard, vinegar, and salt and pepper to taste in a large bowl. Add 4 tablespoons oil in a slow stream, whisking until emulsified, then whisk in shallot.
• Heat remaining tablespoon oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook pecans, stirring, until golden brown. Transfer nuts with a slotted spoon to paper towels to drain, then season with salt.
• Heat skillet with any oil remaining in it over moderately high heat until hot but not smoking, then brown duck on all sides until crisp, about 5 minutes. Transfer to a cutting board and tear meat into bite-size pieces and discard bones. Keep duck warm, covered, on a baking sheet in oven.
• Halve and core pears and cut lengthwise into 1/4-inch-thick slices. Add pears, greens, duck, cheese, and nuts to dressing with salt and pepper to taste, then toss gently to combine.