Many Flavor Duck Salad Food

FIVE SPICE DUCK SALAD

Steps:

• This exotic duck salad has got it all going on - crunch, spice, juicy fruit and tasty crispy duck.
• Season the duck breast and dust with Chinese five spice powder. Put in a medium-hot frying pan and fry very gently for 5 minutes, turning halfway, until lots of fat has come out of the skin and the skin is golden brown. Take out of the pan and slice thinly - the duck will still be raw in the middle but don't worry! Discard the fat from the pan and put the sliced duck back in. Stir fry for a few minutes, until cooked through and crispy. Set aside.
• Mix the pomegranate seeds, spring onions, coriander, watercress, mango and crispy duck together. Dress with the lime juice and a drizzle of sesame oil. Season to taste.
• Separate the lettuce leaves and arrange on plates. Top with the dressed salad to 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.

MANY-FLAVOR DUCK SALAD

Steps:

• Cook the ducks one at a time in the sauce. Remove and let cool. Cut the ducks into quarters and pull the bones from the meat. Cut away and discard the skin and any fat. At this point, the ducks may be prepared a day or longer in advance. If it is not to be used immediately, wrap the pieces in foil or plastic wrap and refrigerate or freeze. Cut the meat when it is at room temperature or defrosted or pull it into one-inch-wide shreds.
• Meanwhile, preheat the oven to 325 degrees. Put the pine nuts in an ovenproof skillet and toss them in one-half teaspoon of the corn oil. Place in the oven and bake 10 to 15 minutes or until golden brown. Cool.
• Put the nuts in a large mixing bowl and add the duck, shredded green peppers and cabbage.
• Put the remaining three-quarter cup of corn oil in a saucepan and add the chopped scallions, ginger, peppercorns, pepper and chili peppers.
• Combine the dark soy sauce, hoisin sauce, honey, garlic and chili paste with garlic in a small bowl.
• Bring the corn-oil mixture to the simmer and let cook one minute, no longer. Add the soy-sauce mixture and stir. Remove from the heat. Pour this simmering liquid over the salad. Toss, blending well, and serve immediately.

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.