DUCK SALAD RECIPES
Many people eat different salads with their meals to add more flavor. The duck salad is one of those. The duck salad typically features cooked duck as the main protein, paired with vegetables, nuts, and sometimes fruits. The duck is often grilled or roasted to bring out the rich flavor.it is usually served cold or warm, depending on preference
Main ingredients:
- fruits like apples, pears, pineapples, and pomegranates
- vegetables like carrots, onion, cauliflower
- mixed greens like leaf lettuce, spinach
- grilled or roasted duck
- nuts like almonds, peanuts, walnuts
There are different types of duck salad recipes. We can cook them on special occasions, in the weather, or at parties.
warm duck salad with arugula and orange:
Main ingredients:
2 duck breasts
3 cups arugula
1 orange
1/4 red onion, thinly sliced
1/4 cup candied walnuts (or regular walnuts)
1 tablespoon olive oil
Salt and pepper to taste
Duck preparation: First, score the duck breast in a crosshatch pattern and sprinkle the salt and paper on it according to your taste. The next step is to heat the skillet on a high, medium flame and then place the duck breast in it.
Cook the breast of the duck for 5-7 minutes, flip it, and cook again for 5-6 minutes until crispy. After that, take it out of the skillet and wait for 6-8 minutes before slicing until it becomes cold.
Dressing: In this step, take a small bowl and put the sauces, vinegar, chili sauces, olive oil, salt, and pepper in it. Beat it with a beater or spoon and set aside.
Mixing salad: In this step, take a large, stunning bowl and mix the orange segments, arugula, onion, and walnuts in it. At the last, sprinkle the balsamic dressing.
Topping with duck: Now, it is time to serve the duck breast. Slice the duck breast and arrange it over the salad, sprinkle with the remaining dressing, and serve immediately.
Confit duck salad:
Confit Duck salad is very famous in different countries because of its rich flavor, which is a combination of many vegetables, nuts, and optional cheese. the confit duck salad is very famous because it features duck legs cooked in fat, which gives them marvelous softness and delicious taste.
Ingredients:
2 duck legs (for confit)
2 cups mixed greens (such as arugula, baby spinach, or mesclun)
1/2 red onion, thinly sliced
1/4 cup toasted walnuts or pecans
1 apple or pear, thinly sliced (optional, for a bit of sweetness)
1/4 cup goat cheese or blue cheese (optional)
1 tablespoon fresh parsley, chopped (for garnish)
For the Duck Confit:
2 duck legs
2 cups duck fat (or enough to cover the duck legs)
1 garlic clove, smashed
2 sprigs fresh thyme
1 bay leaf
Salt and pepper to taste
Dressing:
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon honey or maple syrup
3 tablespoons extra virgin olive oil
Salt and pepper to taste
Instructions:
Duck preparation:
First, score the duck’s legs in a crosshatch pattern, and sprinkle the salt and paper on top according to your taste. Place the duck legs in an ovenproof dish. Add the shatter garlic, thyme, and bay leaf to the dish with the duck legs. Pour the duck fat over the duck legs; if you don’t have enough duck fat, you can top it off with vegetable oil. Cover the dish with aluminum and bake it in the oven for 2 to 3 hours until the duck legs are soft. When it is done, remove the aluminum sheet and let it cool. Then, remove the duck from the fat. Carefully shred the duck meat from the bone, discarding any excess fat.
Make the Dressing:
In this step, take a small bowl and put the sauces, vinegar, chili sauces, olive, oil, salt, and pepper in it and beat it with a beater or spoon and set aside
Mixing Salad:
In a large bowl, toss the mixed greens with a little bit of the dressing until lightly coated. Add the sliced red onion, toasted walnuts (or pecans), and sliced apple or pear (if using). Arrange the shredded confit duck on top of the salad. If desired, crumble goat cheese or blue cheese over the top for extra richness. Sprinkle the remaining dressing over the salad and garnish with chopped parsley.
Serve:
Serve immediately, either as a light main course or as an appetizer.
Crispy duck salad:
The crispy Duck salad is very famous in different countries because of its rich flavor, a combination of fresh greens, and stunning dressing balance.
Ingredients:
2 duck breasts (skin-on)
6 cups mixed greens (like arugula, baby spinach, or mesclun)
1 orange, segmented (or use mandarins for sweetness)
1/4 cup pomegranate seeds
1/4 cup toasted almonds or walnuts (optional)
1/4 red onion, thinly sliced
1 tablespoon fresh parsley, chopped (for garnish)
For the Dressing:
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon honey or maple syrup
3 tablespoons extra virgin olive oil
Salt and pepper to taste
Instructions:
Duck preparation:
First, score the duck breast in a crosshatch pattern and sprinkle the salt and paper on it according to your taste. The next step is to heat the skillet on a high, medium flame and then place the duck breast in it. Cook the breast of the duck for 5-7 minutes, flip it, and cook again for 5-6 minutes until crispy. After that, take it out of the skillet and wait for 6-8 minutes before slicing until it becomes cold.
Make the Dressing:
In this step, take a small bowl and add the sauces, vinegar, chili sauces, olive oil, salt, and pepper. Beat it with a beater or spoon and set aside.
Assemble the Salad:
In this step, take a large bowl and mix the orange segments, arugula, onion, and walnuts. At the last, sprinkle the balsamic dressing.
Top with Crispy Duck:
Now it is time to place the crispy duck, arrange the sliced duck breast over the salad, and sprinkle the remaining dressing.
Serve:
Serve the salad immediately, either as a main dish or as an elegant starter.
FAQs
What fruits pair well with duck in a salad?
- Oranges or mandarin segments
- Apples or pears
- Pomegranate seeds
- Strawberry
What vegetables or greens go well in a duck salad?
- Mixed greens such as arugula, spinach, or mesclun
- Onion, cucumber, cabbage
How do I make duck crispy for a salad?
Cook the breast of the duck for 5-7 minutes, flip it, and cook again for 5-6 minutes until it is crispy.