Duckling And Vegetable Salad With Mango Recipe

Duckling And Vegetable Salad With Mango came out really nice. My kids had fun eating this Duckling And Vegetable Salad With Mango. I am sure this sounds nice to you!

Summary

CourseMethod

Ingredients

 Duckling4 1⁄2 Pound (Fresh Or Frozen)
 Dry sherry2 Tablespoon
 Salt To Taste
 Water1⁄2 Cup (8 tbs)
 Cauliflower head1⁄2 Medium
 Olive oil/Salad oil1⁄2 Cup (8 tbs)
 Cider vinegar3 Tablespoon
 Mayonnaise2 Tablespoon
 Dijon mustard1 Tablespoon
 Sugar1 1⁄2 Teaspoon
 Pepper1⁄8 Teaspoon
 Mango/One 11-ounce can mandarin-orange sections, drained1 Large
 Lightly packed spinach leaves4 Cup (64 tbs)
 Boston lettuce head1 Small

Nutrition Facts

Serving size: Complete recipe

Calories 5923 Calories from Fat 3204

% Daily Value*

Total Fat 358 g550.2%

Saturated Fat 77.4 g387%

Trans Fat 0 g

Cholesterol 2797.5 mg

Sodium 2697.4 mg112.4%

Total Carbohydrates 145 g48.4%

Dietary Fiber 26.6 g106.3%

Sugars 108.7 g

Protein 519 g1037%

Vitamin A 438.7% Vitamin C 770.3%

Calcium 50.4% Iron 418.7%

*Based on a 2000 Calorie diet

Directions

1. Discard fat around neck and tail part of duckling. Rinse duckling, giblets, and neck with running cold water. Refrigerate giblets to use in soup or stew another day. With sharp knife, remove all skin from duckling; discard all but breast skin. Place duckling, breast side down, in 5-quart saucepot or Dutch oven; add neck, sherry, 2 teaspoons salt, and 2 inches water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 hour or until duckling is fork-tender. Remove duckling to bowl; refrigerate 30 minutes or until easy to handle.
2. Meanwhile, cut off as much excess fat as possible from duckling-breast skin; then cutduckling skin into 1-inch pieces. In 12-inch skillet over medium heat, cook breast skin with 1/4 teaspoon salt until golden brown and crisp, pressing skin frequently with back of spoon to render all fat. Spoon off fat as it accumulates in skillet. Remove skin to paper towels to drain.
3. Separate cauliflower into flowerets. In 3-quart saucepan over medium heat, in 1 inch boiling water, heat cauliflower to boiling. Reduce heat to low; cover and simmer 3 to 4 minutes, until cauliflower is tender-crisp. Drain cauliflower; set aside to cool.
4. Prepare dressing: In small bowl, with wire whisk or fork, mix olive oil with next 5 ingredients and 1/2 teaspoon salt until well blended; cover and refrigerate. Peel mango; cut into thin slices.
5. When duckling is ready, discard bones; cut meat into bite-sized pieces.
6. Into large bowl, tear spinach and Boston lettuce into bite-sized pieces. Add cauliflower and duckling; toss with dressing. Top salad with mango; sprinkle with crisp duckling skin.
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