Smoked Duck Salad with Walnut and Beetroot Recipe Video
Home-smoked Duck Salad With Baby Beetroot is delicious. when you have got left over smoked duck, Home-smoked Duck Salad With Baby Beetroot can be tried. The dish is full of flavors and healthy. Watch the video and enjoy the dish whenever you can.
Ingredients
| Duck breast | 1 (Fresh) | |
| Oak chips/Earl grey tea leaves | 1⁄4 Cup (4 tbs) (For Smoking) | |
| Fine sea salt | To Taste | |
| Freshly ground black pepper | To Taste | |
| Beet root | 12 Small | |
| Olive oil | 2 Tablespoon | |
| Thyme sprigs | 3 | |
| Garlic | 3 Clove (15 gm) (Lightly Crushed With The Side Of A Knife) | |
| Red onion | 1⁄4 Small, peeled and finely sliced | |
| Red wine vinegar | 2 Teaspoon | |
| Clear honey | 1 Tablespoon | |
| Butter | 15 Gram | |
| Ruby port | 1 Tablespoon | |
| Cold water | 1 Tablespoon | |
| Green beans | 25 Gram (Fine) | |
| Red chard/Red sorrel leaves | 1⁄4 Cup (4 tbs), washed and drained (Baby Red Chard) | |
| Chicory leaves | 4 , rimmed, washed and sliced lengthways (Red Variety) | |
| Vinaigrette | 2 Teaspoon (Ready Made) | |
| Walnut halves | 25 Gram, lightly toasted and broken in half | |
| Parmesan cheese | 1⁄4 Cup (4 tbs), made into thin shavings using a potato peeler (Small Block) |
Nutrition Facts
Serving size: Complete recipe
Calories 1436 Calories from Fat 633
% Daily Value*
Total Fat 73 g111.6%
Saturated Fat 19.1 g95.7%
Trans Fat 0 g
Cholesterol 113.2 mg37.7%
Sodium 1915.4 mg79.8%
Total Carbohydrates 156 g52%
Dietary Fiber 48.3 g193%
Sugars 99.1 g
Protein 55 g110.7%
Vitamin A 309.8% Vitamin C 235.1%
Calcium 82.8% Iron 104%
*Based on a 2000 Calorie diet
Directions
FOR THE BEETROOT
# Preheat the oven to 220°C/Gas 7.
# Trim the beetroot stalks to around 2cm. Take a large piece of foil and place the beetroot in the centre. Drizzle with 1 tbsp of the olive oil, then add thyme and garlic. Season with salt and pepper.
# Bring the foil up to enclose the filling. Fold over to seal. Place on a baking tray.
# Bake for about 1 hour until very tender (see tip 3).
# Remove from the oven and, using oven gloves, carefully unwrap.
# Tip into a mixing bowl and cover with cling film. Leave for 20 minutes to allow the skins to loosen and the beetroot to cool.
# Remove the cling film and discard the thyme and garlic.
# Peel the beetroot (see tip 4) and cut into quarters. Put 12 of the quarters into a bowl, add the onion and stir in 1 tsp of the vinegar, the honey and remaining 1 tbsp olive oil. Toss lightly and set aside.
# To make the beetroot puree, place the rest of the beetroot quarters in a small saucepan with the butter and seasoning. Cook over a medium heat for 2 minutes, then add the port and water. Bring to the boil and cook for a further 2 minutes until the liquid has reduced by half.
# Remove from the heat and stir in the remaining 1 tsp vinegar and cream. Blend in a food processor until smooth, then press though a very fine sieve into a small bowl. Season to taste.
# Transfer to a squeezy bottle with a narrow nozzle. (see tip 5)
FOR THE SALAD
# Cook the green beans in boiling salted water for about 3 minutes or until tender. Drain in a sieve, then plunge into a bowl of cold water with a handful of ice cubes.
# Leave for 10 minutes, then lift out with a slotted spoon and carefully split the beans in half lengthways. Toss the red chard, chicory and green beans with the dressing in a small bowl.
FOR THE DUCK
# Preheat the oven to 220°C/Gas 7. Cover the base of a hob-top steamer with about 2cm oak chips or tea leaves.
# Cover with a tightly fitting lid and place over a medium heat until the oak chips or tea leaves begin to smoke. It's probably a good idea to open the window and turn your kitchen fan on at this point!
# Season the duck breast with salt and pepper and place in the steamer, skin-side up. Cover and smoke the duck for about 5 minutes. (see tip 6)
# Remove from the heat and, with the lid still on, place the pan outside as it cools down. When the smoke clears, you can remove the duck.
# Heat a heavy-based, ovenproof frying pan over a high heat and add the duck breast skin-side down. Cook for 2 minutes until the skin is crisp, then turn over and cook on the other side for a further 1-2 minutes until browned.
# Place the pan in the oven and bake for 4-5 minutes until cooked but still pink.
# Remove from the oven, transfer to a plate and allow to rest for 5 minutes.
TO PRESENT THE DISH
1 Squeeze the beetroot puree onto a long oval plate in a continuous zigzag. (You can buy squeezy bottles from catering suppliers.)
2 Place half the glazed beetroot quarters along the length of the plate.
3 Add a few walnut halves and a few green beans to the dish.
4 Slice the duck breast and place half the slices down the length of the plate.
5 Finish with the dressed salad leaves and parmesan shavings.
6 Repeat the method on a second plate with the remaining ingredients and serve.
# Preheat the oven to 220°C/Gas 7.
# Trim the beetroot stalks to around 2cm. Take a large piece of foil and place the beetroot in the centre. Drizzle with 1 tbsp of the olive oil, then add thyme and garlic. Season with salt and pepper.
# Bring the foil up to enclose the filling. Fold over to seal. Place on a baking tray.
# Bake for about 1 hour until very tender (see tip 3).
# Remove from the oven and, using oven gloves, carefully unwrap.
# Tip into a mixing bowl and cover with cling film. Leave for 20 minutes to allow the skins to loosen and the beetroot to cool.
# Remove the cling film and discard the thyme and garlic.
# Peel the beetroot (see tip 4) and cut into quarters. Put 12 of the quarters into a bowl, add the onion and stir in 1 tsp of the vinegar, the honey and remaining 1 tbsp olive oil. Toss lightly and set aside.
# To make the beetroot puree, place the rest of the beetroot quarters in a small saucepan with the butter and seasoning. Cook over a medium heat for 2 minutes, then add the port and water. Bring to the boil and cook for a further 2 minutes until the liquid has reduced by half.
# Remove from the heat and stir in the remaining 1 tsp vinegar and cream. Blend in a food processor until smooth, then press though a very fine sieve into a small bowl. Season to taste.
# Transfer to a squeezy bottle with a narrow nozzle. (see tip 5)
FOR THE SALAD
# Cook the green beans in boiling salted water for about 3 minutes or until tender. Drain in a sieve, then plunge into a bowl of cold water with a handful of ice cubes.
# Leave for 10 minutes, then lift out with a slotted spoon and carefully split the beans in half lengthways. Toss the red chard, chicory and green beans with the dressing in a small bowl.
FOR THE DUCK
# Preheat the oven to 220°C/Gas 7. Cover the base of a hob-top steamer with about 2cm oak chips or tea leaves.
# Cover with a tightly fitting lid and place over a medium heat until the oak chips or tea leaves begin to smoke. It's probably a good idea to open the window and turn your kitchen fan on at this point!
# Season the duck breast with salt and pepper and place in the steamer, skin-side up. Cover and smoke the duck for about 5 minutes. (see tip 6)
# Remove from the heat and, with the lid still on, place the pan outside as it cools down. When the smoke clears, you can remove the duck.
# Heat a heavy-based, ovenproof frying pan over a high heat and add the duck breast skin-side down. Cook for 2 minutes until the skin is crisp, then turn over and cook on the other side for a further 1-2 minutes until browned.
# Place the pan in the oven and bake for 4-5 minutes until cooked but still pink.
# Remove from the oven, transfer to a plate and allow to rest for 5 minutes.
TO PRESENT THE DISH
1 Squeeze the beetroot puree onto a long oval plate in a continuous zigzag. (You can buy squeezy bottles from catering suppliers.)
2 Place half the glazed beetroot quarters along the length of the plate.
3 Add a few walnut halves and a few green beans to the dish.
4 Slice the duck breast and place half the slices down the length of the plate.
5 Finish with the dressed salad leaves and parmesan shavings.
6 Repeat the method on a second plate with the remaining ingredients and serve.
Editors Review
Ever heard of duck salad? If not watch this video to know how it is made and how it is made exciting with inclusion of baby beetroots and walnuts.Chef
