Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, asian duck and blood orange salad. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Like all citrus fruits, blood oranges are a great source of vitamin C and fiber. But you may not have known that their red pigment, anthocyanin, is a strong antioxidant. In a large bowl, combine shredded duck, salad greens, hazelnuts, and orange sections. Learn how to make Blood Orange and Duck Confit Salad.
Asian duck and blood orange salad is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Asian duck and blood orange salad is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have asian duck and blood orange salad using 13 ingredients and 4 steps. Here is how you can achieve that.
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The ingredients needed to make Asian duck and blood orange salad:
- Make ready Duck breast
- Take Pinch 5 spice
- Make ready Leaf (of your choice)
- Take 1 blood orange
- Make ready Cucumber
- Prepare Plum tomato
- Make ready Handful cashew nuts
- Make ready Soy sauce
- Take Rice vinegar
- Get Sesame oil
- Take Extra virgin olive oil
- Take Hoisin sauce
- Make ready Coriander
Smoked Duck Salad with Orange and Asian Dressing - The Cook's Cook. First make the dressing: put the blood orange juice in a small saucepan and simmer until you have about half a tablespoon or so. Transfer to a bowl and whisk in the cider vinegar and rapeseed oil and season to taste. Put the duck fillets between a couple of sheets of clingfilm or a cut freezer bag and.
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Instructions to make Asian duck and blood orange salad:
- Score the fat of the duck breast, season with salt pepper and five spice, and place in a cold, dry pan over a medium high heat
- Fry until the skin is crispy, 6 minutes or so, then flip. Mean while chop the salad and orange and add to a salad bowl
- After another few mins, transfer the duck to an oven and bake for a further 10-15 mins until pink, or to your preference. Be sure to let it rest when cooked
- Mix the oils and sauces and shake, and toss the salad in the dressing, then plate up with your duck, a further drizzle of dressing, and finally sprinkle over cashews and chopped coriander.
Transfer to a bowl and whisk in the cider vinegar and rapeseed oil and season to taste. Put the duck fillets between a couple of sheets of clingfilm or a cut freezer bag and. The perfect salad to have during Winter. Juicy duck breasts on top of a salad of Asian greens and caramelised oranges dressed with a zesty soy dressing. Place the Asian salad leaves onto two plates, add the caramelised orange segments, sliced duck breasts and drizzle with the dressing.
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