Recipe: Delicious Asian duck and blood orange salad

Asian duck and blood orange salad. 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.

Asian duck and blood orange salad 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. This was a salad I rustled up last night based on a smoked duck breast I was given to try by the Somerset smokery Brown & Forrest when I visited the other day. You can cook Asian duck and blood orange salad using 13 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Asian duck and blood orange salad

  1. You need of Duck breast.
  2. It’s Pinch of 5 spice.
  3. It’s Leaf of (of your choice).
  4. It’s 1 of blood orange.
  5. Prepare of Cucumber.
  6. It’s of Plum tomato.
  7. Prepare Handful of cashew nuts.
  8. Prepare of Soy sauce.
  9. You need of Rice vinegar.
  10. It’s of Sesame oil.
  11. Prepare of Extra virgin olive oil.
  12. It’s of Hoisin sauce.
  13. Prepare of Coriander.

I immediately thought of partnering it with seasonal blood oranges and watercress but as the latter was sold out at my local greengrocer. Vietnamese-style crispy duck salad with blood oranges. Make the most of the short blood orange season (roughly from January to March) with this delicious Vietnamese-style crispy duck salad. I see duck on a menu and I automatically draw to it.

Asian duck and blood orange salad instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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..

This was a great recipe even with fennel! Now fennel is not my favourite and I thought it would spoil By frying the fennel it takes away that aniseed taste that can sometimes be a little overwhelming for some. The orange gave it that mild tangy taste. With killer croutons & toasted walnuts. Meanwhile, top and tail the oranges, cut away the peel, then finely slice into rounds (removing any pips).

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