Recipe: Appetizing Smoked duck with kale, pomelo and walnut dressing

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.

Smoked duck with kale, pomelo and walnut dressing This recipe works with wild or farmed waterfowl. Remember, the smoky flavor lingers in skin and fat far more than meat. If you smoke a skinned duck it will be more like jerky and less like a proper smoked. You can have Smoked duck with kale, pomelo and walnut dressing using 8 ingredients and 8 steps. Here is how you cook it.

Ingredients of Smoked duck with kale, pomelo and walnut dressing

  1. You need 2 of duck breasts.
  2. You need 150 g of curly kale.
  3. Prepare 150 g of pomelo.
  4. It's 30 g of walnuts.
  5. Prepare 1 clove of garlic.
  6. It's 15 ml of olive oil.
  7. Prepare 40 g of manchego cheese.
  8. It's of Salt.

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. Rather than crisping the skin under a broiler, I use a propane torch to give a more. Fry skin in oil until very crispy.

Smoked duck with kale, pomelo and walnut dressing step by step

  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..

Season dressing to taste with salt and Sprinkle with walnuts and pomegranate seeds. Drizzle with some of remaining dressing. 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.

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