Recipes tagged with « Duck »
Wild Rice Duck Salad
A rustic wild rice salad pairing shredded confit duck with fresh blueberries and peppery greens. Herbal tang from cider vinegar, subtle nuttiness comes from wild rice and canola oil. Cook rice until grains burst but still hold shape; rinse cold to stop cooking. Duck skin rendered, meat shredded fine. Blueberries add bursts of sweet acidity; arugula sharp, crisp. Vinaigrette light but balanced. A salad that’s hearty enough for mains, yet fresh, colorful, textured. Canola oil swaps traditional olive oil for neutral flavor, preserves duck’s richness. Substitute kale or spinach if arugula unavailable. Duck confit’s fat can overtake salad if overused, measure carefully.
Sous Vide Duck with Roasted Potatoes
Duck magrets cooked sous vide at medium temperature with golden roasted potatoes and sautéed chicory. Uses pecan oil instead of olive, and maple syrup in the sauce for a subtle smoky-sweet hint. Potatoes infused with rosemary replacing thyme. Cooked in two stages with controlled temperatures to retain texture and juiciness. Ends with pan sear for crisp skin and caramelized potatoes with nutty pistachios on top. Balanced, textured, straightforward technique for no-fail results.
Duck Salad Rösti
Rösti made from Yukon Gold potatoes, crisped in duck fat, topped with a warm salad of shredded confit duck, peppery watercress, toasted pine nuts, and dried cranberries. Dressing with lemon, olive oil, honey, and grainy mustard. Balanced textures and bold flavors. Serve cut like a pie, spoon salad on top. Rustic, rich, yet fresh.
Duck Breasts with Leeks and Roasted Onions
Duck breasts seared crisp. Leeks roasted soft with garlic and butter. Onions thickly sliced, lemoned, roasted golden. Russet potatoes sliced thin, layered, and browned. A splash of olive oil, salt pepper. Smoky curry powder topping. Red wine sauce to drizzle.