Smoked duck with kale, pomelo and walnut dressing. Traditional French flavors—duck breasts, cracklings, walnuts and nut oil—are paired with raspberries and frisée to make this completely original salad. Season generously with salt and pepper. Add the frisée, Boston lettuce and walnuts and toss to coat.
Salad with Duck Breast and Orange Dressing. It's tossed in a maple balsamic dressing and dotted with roasted beets, maple candied walnuts, and goat cheese. When I make this for friends, they always ask for the recipe. You can cook Smoked duck with kale, pomelo and walnut dressing using 8 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Smoked duck with kale, pomelo and walnut dressing
- It's 2 of duck breasts.
- Prepare 150 g of curly kale.
- Prepare 150 g of pomelo.
- Prepare 30 g of walnuts.
- Prepare 1 clove of garlic.
- Prepare 15 ml of olive oil.
- Prepare 40 g of manchego cheese.
- You need of Salt.
I also love how the dressing sneaks its way into all the corners and grooves so each bite is super loaded with tastiness. BEST sautéed kale you will ever taste! Seasoned with smoked paprika and crushed chile pepper flakes. Greens are often prepared with garlic, vinegar, sesame oil, bacon, chili pepper, or barbecue sauce, strong flavors that can balance the inherent bitterness of the.
Smoked duck with kale, pomelo and walnut dressing step by step
- Make segments of pomelo. Its good way to learn how to do segment of citrus fruits on pomelo which is a huge fruit. Do shavings of manchego cheese using veg peeler..
- Toast walnuts and add garlic clove at the end to take rawness of it..
- To make walnut dressing use 50 g of pomelo, walnuts, olive oil and garlic. Blend it all adding 20 - 30 ml of water. Season it.
- Blanch curly kale in salted boiling water. Cook it for 1 min then cool it down immedietly under cold water.
- Start smoking duck. I cooked it in gas bbq with smoking box. I filled up box with apple wood chips. I let the wood chips start smoking and then I set up temp in bbq on very low. I kept duck brests on top shelf. I belive this recipe would work with duck breast cooked on pan.
- After 25 - 30 min duck felt cooked but still very juicy and tender. I let it rest for 5 min. Then took skin off cause wasnt crispy..
- Next step is to heat up kale in the pan. After giving some heat add walnut dressing and toss it in. When all warm add pomelo chunks.
- Slice up duck breast after 5 min of resting. Plate up your kale and pomelo finishing with manchego cheese shavings. Place sliced up duck on top of it..
With the duck skin, slice into pieces and dress with the spice mix and potato starch and set to one side. Fry skin in oil until very crispy. Rather than crisping the skin under a broiler, I use a propane torch to give a more. Pour the dressing over the greens. Then toss with most of the toasted walnuts and Parmgiano-Reggiano, reserving some to garnish the serving dish.