Easiest Way to Prepare Ultimate Smoked duck with kale, pomelo and walnut dressing

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The ingredients needed to make Smoked duck with kale, pomelo and walnut dressing:

1. Make ready 2 duck breasts
2. Prepare 150 g curly kale
3. Prepare 150 g pomelo
4. Prepare 30 g walnuts
5. Make ready 1 clove garlic
6. Take 15 ml olive oil
7. Prepare 40 g manchego cheese
8. Prepare Salt

Sprinkle with olive oil and balsamic vinegar and season with salt and pepper. Place the duck breast fillets in the shape of a flower over the salad, and serve immediately. With the duck skin, slice into pieces and dress with the spice mix and potato starch and set to one side. Serve with a zesty Satsuma dressing on the side by whisking all the ingredients together and some Jasmine rice tossed through with some coriander if you wish.

Instructions to make Smoked duck with kale, pomelo and walnut dressing:

1. 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.
2. Toast walnuts and add garlic clove at the end to take rawness of it.
3. 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
4. Blanch curly kale in salted boiling water. Cook it for 1 min then cool it down immedietly under cold water
5. 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
6. 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.
7. 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
8. 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. Serve with a zesty Satsuma dressing on the side by whisking all the ingredients together and some Jasmine rice tossed through with some coriander if you wish. Pour the dressing over the greens. Then toss with most of the toasted walnuts and Parmgiano-Reggiano, reserving some to garnish the serving dish. Loved the Dijon dressing on this kale and Brussels sprouts salad… used 'shaved Parmesan' and the presentation was equally lovely as was the.

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