Duck salad

Duck salad

Duck meat has a very distinct, specific smell and taste that is not compatible with all products. For a salad, products with a neutral taste are suitable, for example, rice noodles, potatoes, or sour fruits and berries - apples, oranges, grapes or cranberries. To dress duck meat salads, you can use a mixture of balsamic vinegar with vegetable oil, orange or other citrus juice.

Warm duck breast salad with oranges

There are a huge number of duck breast salad recipes. At the same time, the sauce for such a meat salad is often prepared on the basis of fruit juice. This salad is one of those, because duck meat is mixed with orange, which is added both in pieces and in the form of juice.

Pasta salad with duck breast and avocado

Pasta salad with duck breast and avocado can be served as a real main dish. Especially if you keep both the pasta and duck breast warm until serving. The marinade for the duck can be changed to your own taste, but with orange juice, I guess.

Warm duck salad with persimmon

To make a warm salad of duck breast with persimmons, the meat is marinated in advance in a sauce with the addition of orange juice, fresh ginger and garlic. Then in the finished salad the duck breast will be not only soft, but also spicy, which is an unsurpassed combination.

Duck salad with oranges

duck (breast, fillet), salt, oranges, frizzie, radicchio and rapunzel salads, semi-dry sherry, black soy sauce, pine nuts

section: Duck salad

Fragrant salad with smoked duck breast

duck breast (smoked), sweet peppers, green salad (mixture), pineapple (canned), flaxseed oil, wine vinegar, fresh fruits and berries

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Smoked duck, apricot and walnut salad

apricots, green lettuce (curly), rocket lettuce, chives (chopped), duck breast (chopped smoked), walnuts, balsamic vinegar, shallots (finely chopped), butter (walnuts)

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Salad with duck breasts

duck breasts, soy sauce, juice, sweet pepper, ginger (root), green lettuce (leaves), cilantro, oranges, vegetable oil, salt, dark pepper (ground)

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Salad with duck breast and lentils

lentils, duck breast, dry sherry wine, soy sauce, green lettuce, tomatoes (small), olive oil

section: Duck salad, Lentil salads

Duck liver salad

pomegranate, raisins, capers, apple cider vinegar, port wine, honey, vegetable oil, salt, pepper, salad (assorted), duck liver, broth, green onions

section: Liver salads, Duck salad

Duck salad with garlic

duck meat, apple (greenish), garlic, green onion, cucumber, corn (canned), egg (boiled), processed cheese, olives, mayonnaise, tomato (for decoration), vegetable oil (for frying).

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Potato salad with duck

potatoes, duck (fillet, breast), lettuce (small forkful), snow-white grapes (seedless), celery (stalks), egg (yolk), mustard, white wine vinegar, sweet sand, pepper, vegetable oil

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Duck salad

duck (boiled meat), potatoes (boiled in their jackets), cucumbers (fresh), mayonnaise

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Sweet and sour salad with duck

green lettuce (leaves), shallots (thinly sliced), scallions (chopped), celery (stick, thinly sliced), cucumber (in strips), bean sprouts, water chestnuts (canned), duck (skinless breasts), orange (pieces for decoration), fish sauce, lime juice, garlic (crushed), reddish chili pepper (cut without seeds), greenish chili pepper (chopped without seeds), brown sugar

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Duck salad with apples and cranberries

duck (fillet), apples (greenish), olive oil, butter, cranberries, reddish tkemali sauce, dark pepper (ground), salt

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Duck salad with champignons and fruits

duck (boiled), tomatoes, apples, oranges, parsley (greens), champignons, carrots, yogurt, mustard, honey, lemon juice, orange zest

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Duck salad with fruit and olives

duck (breast fillet), avocado, kiwi, nectarines, oranges, vegetable oil, herbs, carrots (boiled), olives, olives (pitted), cognac, cream, hot greenish pepper

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Salad with fettuccine and duck

fettuccine, duck (fillet), tomatoes, vegetable oil, red pepper (ground) and salt, vegetable oil, orange juice, soy sauce, ginger (ground), honey, parsley (chopped greens), sesame seeds, red pepper (ground)

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Duck breast salad

salads (corn, arugula, oakleaf, spinach), celery, strawberries, duck (breast), ginger, olive oil, duck dressing, cinnamon, tkemali sauce, honey, soy sauce

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Salad with duck and raspberry sauce

duck (fillet), olives (pitted), milk, cognac, salt, black pepper (ground), olive oil, lettuce, Lollo Rosso salad, iceberg lettuce, walnuts, celery (stem), apple

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Roast duck salad

duck (fried meat), bacon, white beans (boiled), sour cream, mayonnaise, egg (boiled), dill (chopped greens), parsley (greens), salt

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Duck salad with soy sprouts and beans

duck (boiled meat), green beans, soy sprouts (canned), celery, tomato, sesame oil, white wine vinegar, sesame seeds, pepper, salt

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Wild duck salad with celery and apples

duck (wild, fried meat), celery (root), apple, vegetable oil, lemon juice, sesame seeds, pickled ginger, greenish lettuce (leaves), salt

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Duck salad “Lapland”

duck (boiled meat), potatoes (boiled), cucumbers, tomatoes, mayonnaise, ground dark pepper, salt

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Roasted goose or duck salad

duck or goose, potatoes, cucumbers, green beans or peas, eggs, mayonnaise, tomato sauce, herbs

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Duck salad “Egerskiy”

duck (boiled meat), rice (crumbly boiled), boiled* potatoes, pickles, eggs (hard-boiled), apples, radishes, cranberries, mayonnaise, dill.

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Five spice duck salad

duck (large breast), spices, pomegranate, onion (finely chopped), peanuts (fried), coriander (fresh), watercress, mango (ripe, cut into pieces), lemon juice, olive oil, lettuce.

Chefs' recipes: Warm salad from duck breast Magret Brand chef of the French cafe "Jean-Jacques" in St. Petersburg Vitaly Murachev told The Village how to prepare warm salad "Salardez" from duck breast Magret.

29-year-old Vitaly Murachev is the brand chef of three French cafes “Jean-Jacques” in St. Petersburg. His first place of work as a chef was the South American Bar and Grill restaurant in Moscow. There, under the guidance of an Austrian chef, Vitaly learned culinary skills.

Vitaly Murachev

Six months later, he changed from South American cuisine to Asian cuisine and worked for almost 7 years in the pan-Asian restaurants of the Rosinter company. Participated in the opening of restaurants in Hungary and Latvia. But a long-standing love for French cuisine forced me to change my profile. For the last two years he worked as a chef at the capital’s “Jean-Jacques”, and at the end of the year he accepted an offer to head the St. Petersburg branches of the chain.

Help from the boss

Warm Magret duck breast salad is an ancient French recipe. This duck is distinguished from an ordinary duck by the corresponding fat layer, which makes the meat very juicy during production. The salad is quite wintery. A perfectly cooked breast is its base. In combination with warm vegetables, potatoes, light salad and dressing, the contrast is quite right.

duck breast magret

boiled cherry potatoes

salad mix (radicio, romaine, lettuce,
frisee, arugula)

roasted pine nuts

Marinade for duck:

Kikkoman soy sauce

freshly ground black pepper

Dressing (Vinaigret sauce):

white wine vinegar

Advice from the boss

The salad can be prepared much faster if you use ready-made smoked duck breast. In the restaurant we do exactly this – technologically it is the most advanced method. It's faster. We use good quality French smoked duck breast. But meat prepared in the kitchen - marinated and baked - makes the salad the juiciest and most homey. And the smoked effect will be given by smoked pepper, which I suggest adding to the marinade.

It’s not just the composition of the fried vegetables that can vary in this salad. If someone does not eat bacon or pork at all, it is better to completely exclude this ingredient. You can also change the dressing to regular balsamic vinegar, and the cheese to the one that suits your taste. But do not forget that ingredients with a strong taste can drown out the duck and the rest of the salad, so you need to be very careful.

Marinate the meat in a mixture of vegetable oil, soy sauce, thyme, rosemary and ground black pepper for 30 minutes. A special ingredient in the marinade that gives the deepest flavor is ground smoked paprika. Before throwing in the meat, be sure to coat it well with the consistency.

Remove marinated meat from thyme and rosemary leaves. Lightly cut the skin so that the meat does not shrink during frying, but gets rid of excess fat. You need to be very careful not to create a very deep cut. Not deeper than the fat layer. Place the cooked breast in a hot frying pan without oil, skin side down, and fry for 3-5 minutes until a light caramel color appears. Then fry on the other side.

Place the breast (skin side up) in an oven preheated to 180°C for 5–10 minutes. The cooking time almost entirely depends on the fat content of the duck and the degree of desired doneness of the meat.

Cut small, previously boiled potatoes in half. Divide the freshest bean pods into 2–4 parts. Cut the bacon into medium pieces. Also divide the freshest champignons into 4-5 parts. Fry all ingredients, cut into pieces of approximately 1 size, stirring frequently until they acquire a golden color (about 5 minutes).

To make the sauce, mix mustard with white wine vinegar. Pour in the oil in a thin stream, whisking it into the mixture.

Mix lettuce leaves with sauce and place on plates. Place fried vegetables and bacon on top, and sliced ​​duck on top.

Sprinkle with grated Doorway Blue cheese and toasted pine nuts.

Tips for choosing a duck

The greatest attention must be paid to choosing a high-quality duck. It is best not to buy local poultry, which is frozen in a store or market, but to purchase imported, French-made poultry. There is breast meat labeled “Magre” in vacuum packaging. I would recommend taking her specifically.

If we talk about local production, in other words, ducks that are specially raised for certain production methods. There are, for example, specially crossed for such dishes as Peking duck. For example, they are sold in LavkaLavka. If you don’t have duck magre specifically, then take any with a layer of fat of about a centimeter. But the breast does not have to be all covered in fat, just as it does not have to be completely dry. It is necessary to find a balance, just like in the salad itself. And, naturally, the breast itself must be a striking reddish color. Not like chicken, like meat.

Illustrations: Sasha Pokhvalin
Photo: Dima Tsyrenshchikov

Honey Kitchen recipes for dishes with honey added

Warm salad with duck

Warm salads are very tasty, although we are not very used to them. Having tried to prepare a warm salad with duck , you will understand that it is much tastier than our beloved ice-cold Olivier salad, and besides, it is perfectly absorbed by our intestinal tract, since warm food is always much better accepted by our body. If you create a huge portion of such a salad, then it can simply become an independent second course, which your family and friends will probably enjoy.

To make a warm salad with duck, we need two huge duck breast fillets with skin, two medium-sized tomatoes, one onion, a large bell pepper, a medium dose of greenish pepper, tarragon and cilantro, two tablespoons of balsamic vinegar, a handful of rye crumbs and salt. For salad dressing, take 150 grams of yogurt, a teaspoon of linden honey , a teaspoon of mustard, a pinch of dark ground pepper and a clove of garlic.

Now let's get ready to make a warm salad with duck. We turn on the oven in grill mode to maximum, if your oven does not have a grill, you can light a grill if you are cooking in the fresh air, in the latter case you can use a microwave with grill mode or, at the very least, a grill pan on an ordinary gas stove. There are a lot of options – we’ll use any of them based on your abilities. Cut the onion into slices, finely chop the greens, mix the onions and greens and sprinkle a little vinegar. Leave to marinate for 10 minutes.

Cut the bell peppers Now the skin will quickly separate from the pieces of pepper if you throw them in a bowl covered with plastic. Cut the finished peeled pepper into cubes.

Add tomatoes, cut into slices, to the onions and herbs. We are preparing the dressing. Mix all the dressing ingredients, salt and pepper to taste.

Now it's time for the duck breasts. Heat a thick-bottomed frying pan until very hot. Meanwhile, cut the duck breast into thin pieces; to do this, sharpen the knife properly so that the pieces come out neat and even. Fry any piece in a dry frying pan for half a minute on each side. When cooked this way, the meat can either be fully cooked or remain slightly juicy on the inside. The main thing is not to overcook so that the meat does not burn. The best width for duck breast strips is about 4-5 mm.

Place the duck meat in a salad bowl with onions and tomatoes, and put rye crumbs in a frying pan to fry in the fat that has leaked out of the duck pieces.

While the crumbs are frying, the warm salad with duck with dressing and immediately sprinkle with toasted rye crumbs.

Warm salad with duck recipe

Ingredients

Step-by-step recipe for making Warm salad with duck with photo

This is how the salad is prepared:

Separate the duck flesh from the bones and cut into long strips.

Next, rinse the cucumbers and small tomatoes.

Cut the cucumbers into long bars.

Take a portioned dish and place cucumber strips and slices of meat in it.

Squeeze a little mayonnaise into the center.

Video recipe Warm salad with duck

Warm duck salad with oranges

You can also amaze your guests and household members with an indescribably tasty and unusual warm duck salad with oranges!

So, in order to prepare this salad delicacy you will need:

mixed salad or arugula;

4-5 sun-dried tomatoes from Lilit Baghdasaryan;

bell pepper, cut into thin slices;

duck flesh, as much as you can get;

salt, pepper, favorite seasonings;

This is how the salad is prepared:

Cut the duck flesh into thin slices and heat in a frying pan with orange pulp, in which you should bake the duck earlier.

Wash the lettuce leaves, dry and place in a salad bowl.

Add chopped bell pepper and tomatoes, cut into slices.

Bon appetit!