Roasted Duck Breast W Frisee Arugula And Radicchio Salad And Lemonstrawberrybasil Vinaigrette Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

DUCK BREAST WITH FRISéE SALAD AND PORT VINAIGRETTE

Provided by Gina Marie Miraglia Eriquez

Categories     Duck     Mustard     Roast     Quick & Easy     Dinner     Port     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 1 serving

Number Of Ingredients 7



Duck Breast with Frisée Salad and Port Vinaigrette image

Steps:

  • Put a small shallow flameproof roasting pan in middle of oven and preheat oven to 400°F.
  • Pat duck dry and trim off any fat from sides. Score duck skin in a crosshatch pattern at 1/2-inch intervals with a sharp knife, then season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  • Heat a heavy medium skillet (not nonstick) over medium-high heat until hot, then cook duck, skin side down, until golden brown and crisp, about 3 minutes. Turn and cook until other side is golden, about 2 minutes. Transfer to roasting pan and roast in oven until an instant-read thermometer inserted horizontally into center registers 135°F, 10 to 14 minutes. Transfer to a cutting board and let stand, loosely covered with foil, 5 minutes. (Internal temperature will rise to at least 142°F.)
  • Pour off all but 1 tablespoon fat from roasting pan, then add oil and shallot and cook over medium heat, stirring, until golden brown, about 2 minutes. Remove from heat and add Port, then return to heat (Port may ignite) and cook, stirring and scraping up brown bits, 1 minute.
  • Remove from heat and stir in mustard and salt and pepper to taste. Add frisée, tossing to combine, and sprinkle with almonds. Serve duck with salad.

1 (8-to 10-ounce) boneless duck breast with skin
1 tablespoon olive oil
1 shallot, finely chopped
1/4 cup tawny Port
1 teaspoon Dijon mustard
3 cups torn frisée
1 tablespoon sliced almonds, lightly toasted

PAN ROASTED DUCK BREAST

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 19



Pan Roasted Duck Breast image

Steps:

  • Preheat the oven to 400 degrees F.
  • With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper. Warm a heavy bottomed ovenproof skillet over medium heat.
  • Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare. Let the duck breasts rest for 5 minutes then thinly slice.
  • Grate the potatoes and squeeze out excess liquid using your hands. Toss the potatoes with the melted butter, rosemary, salt, and pepper. Heat 1 tablespoon of duck fat in a 6-inch cast iron pan over medium-high heat. Press some of the potato mixture into the hot pan to make a 1/4-inch thick cake. Reduce the heat to medium and cook until the rosti is golden brown, about 5 minutes. Flip the rosti in the pan and add more duck fat. Continue cooking until golden and crisp. Place the finished rosti onto an unlined baking sheet and continue cooking the rest of the potato mixture. Reheat rosti in a 400 degree F oven for 10 minutes.
  • Combine the brown sugar, raspberry vinegar, red wine vinegar, and white wine vinegar in a medium pot. Place over medium-low heat and stir to dissolve the brown sugar. Simmer for 5 minutes.
  • Add the blueberries, onion, green peppercorns, lemon juice, and ginger. Reduce the heat to low and simmer for 45 minutes or until thickened, stirring occasionally to prevent scorching.
  • The chutney will keep for several weeks stored in the refrigerator in an airtight container.

3 Muscovy duck breasts (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
Potato Rosti, recipe follows
Blueberry Green Peppercorn Chutney, recipes follow
1 pound Yukon Gold potatoes
1/4 cup unsalted butter, melted
2 tablespoons chopped fresh rosemary
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Duck fat, for frying
2 cups brown sugar
1/4 cup raspberry vinegar
1/4 cup red wine vinegar
1/4 cup white wine vinegar
4 cups blueberries, fresh or frozen
1 cup minced onion
1/4 cup green peppercorns *
1 lemon, juiced
1 1/2 teaspoons grated fresh ginger

WARM DUCK SALAD

Provided by Ina Garten

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11



Warm Duck Salad image

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the duck breasts on a sheet pan, skin side up. Sprinkle with salt and roast for about 20 minutes, until medium-rare. Remove from the oven, cover tightly with aluminum foil, and allow to sit for 10 to 15 minutes. Remove and discard the fat and skin on top (unless you're making cracklings), slice the duck, and then cut the slices crosswise into julienned pieces.
  • Meanwhile, in a small bowl, combine the shallots, sherry vinegar, orange zest, and 1 1/2 teaspoons of salt. Whisk in the olive oil and set aside.
  • For the salad, trim the bottom half-inch from the endive and cut them diagonally into 1/2-inch slices. Separate the leaves and discard the cores. Place the slices in a large salad bowl. Add the mache leaves, oranges, raspberries, and toasted pecans. Toss with enough dressing to moisten. Gently toss in the warm duck meat and serve immediately.

2 boneless duck breasts, skin on (about 12 to 14 ounces each)
Kosher salt
1 tablespoon minced shallots
2 1/2 tablespoons good sherry vinegar
1 teaspoon grated orange zest
1/2 cup good olive oil
3 heads Belgian endive
3 ounces mache or other delicate baby lettuce
Navel oranges, peeled, cut in 1/2, and sliced
1/2 pint fresh raspberries
1 cup toasted whole pecan halves

ARUGULA, RADICCHIO AND PARMESAN SALAD

Provided by Ina Garten

Categories     side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 9



Arugula, Radicchio and Parmesan Salad image

Steps:

  • Place the arugula, radicchio and endive in a medium bowl.
  • In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards on top of the salad. Toss gently and serve immediately.

8 ounces baby arugula
1/2 head radicchio, sliced thin crosswise
1 endive, sliced thin crosswise
Lemon Vinaigrette:
1/3 cup freshly squeezed lemon juice
2/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 pound chunk of Italian Parmesan cheese

GARLIC ROASTED DUCK BREAST

Duck breast. Pan seared, then roasted with garlic and rosemary.

Provided by silvertail

Categories     Meat and Poultry Recipes     Game Meats     Duck

Time 28m

Yield 1

Number Of Ingredients 5



Garlic Roasted Duck Breast image

Steps:

  • Place duck breast skin side-down on a cutting board. Cut a small slit from top to bottom, 2/3 of the way through the duck breast. Season with salt and pepper.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat a skillet over medium-high heat. Place duck breast skin side-down in the hot skillet; cook until browned, about 30 seconds. Flip and repeat on the other side.
  • Transfer duck breast to a clean work surface, skin-side down. Place 3 or 4 garlic strips inside the slit. Place rosemary sprig over garlic; top with remaining garlic strips. Place skin side-up in a baking pan.
  • Bake in the preheated oven until an instant-read thermometer inserted into the center reads 120 degrees F (50 degrees C), about 10 minutes. Cover with aluminum foil. Let rest for 5 minutes before slicing.

Nutrition Facts : Calories 132.4 calories, Carbohydrate 3.5 g, Cholesterol 78.9 mg, Fat 6.4 g, Fiber 0.8 g, Protein 14.8 g, SaturatedFat 1.7 g, Sodium 2376.3 mg, Sugar 0.1 g

1 (6 ounce) skin-on duck breast
2 cloves garlic, cut into 1/8-inch strips
1 teaspoon salt
1 teaspoon ground black pepper
1 sprig fresh rosemary

FRISEE AND RADICCHIO SALAD

The slightly bitter greens and bright dressing make this salad the perfect antidote to the winter blues.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 6



Frisee and Radicchio Salad image

Steps:

  • Tear the frisee into bite-size pieces, and place in a large bowl with the radicchio; set aside.
  • Whisk together vinegar and mustard in a small bowl. Season with salt and pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Just before serving, drizzle vinaigrette over salad; toss gently.

1 large head frisee (about 14 ounces), trimmed
1 small head radicchio (about 10 ounces), halved and sliced crosswise into 1/4-inch strips
2 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil

RADICCHIO, ARUGULA, AND FRISéE SALAD

Categories     Salad     Leafy Green     Appetizer     Vegetarian     Wheat/Gluten-Free     Arugula     Winter     Vegan     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8



Radicchio, Arugula, and Frisée Salad image

Steps:

  • Heat fennel seeds in oil in a small skillet over low heat, stirring, until seeds are a shade darker, 1 to 2 minutes, then cool.
  • Whisk together lemon juice, salt, and pepper in a large bowl, then whisk in fennel oil until combined well. Just before serving, whisk vinaigrette and toss with greens.

1 teaspoon fennel seeds, lightly crushed
1/4 cup extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon black pepper
1 small head radicchio (3 oz), torn into bite-size pieces (2 cups)
4 oz arugula, tough stems removed and leaves torn into bite-size pieces (3 cups)
4 oz frisée (French curly endive), torn into bite-size pieces (3 cups)

ROASTED DUCK

I made this last year out of the blue, and my whole family enjoyed it. We had never had duck before, and it was a nice exchange for the traditional turkey. We served it with all the usual side dishes.

Provided by Rhonda Brock Fuller

Categories     Meat and Poultry Recipes     Game Meats     Duck

Time 2h10m

Yield 4

Number Of Ingredients 5



Roasted Duck image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
  • Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.

Nutrition Facts : Calories 624.9 calories, Carbohydrate 1 g, Cholesterol 280 mg, Fat 45.1 g, Fiber 0.6 g, Protein 51.8 g, SaturatedFat 20.3 g, Sodium 1538.1 mg, Sugar 0.1 g

2 teaspoons salt
2 teaspoons paprika
1 teaspoon black pepper
1 (5 pound) whole duck
½ cup melted butter

More about "roasted duck breast w frisee arugula and radicchio salad and lemonstrawberrybasil vinaigrette recipes"

DUCK BREAST, ORANGE AND RADICCHIO SALAD RECIPE
Web Feb 10, 2016 Remove from the pan and leave to rest for 5 minutes. To serve, cut the duck breasts into thin slices. Spoon a layer of the …
From greatitalianchefs.com
Category Starter
Total Time 45 mins
Estimated Reading Time 2 mins
duck-breast-orange-and-radicchio-salad image


SEARED DUCK BREAST SALAD | WILLIAMS SONOMA
Web Let the duck rest for 3 to 5 minutes before carving. Put the vinegar in a small bowl and add the olive oil in a slow, steady stream, whisking constantly until well blended. Season the …
From williams-sonoma.com
Servings 4
Total Time 35 mins


PAN-SEARED DUCK BREAST RECIPE | JAMES BEARD FOUNDATION
Web In a medium pan, heat 1 tablespoon olive oil over medium heat until simmering. Add the shallots, season with a little salt and pepper, and cook, stirring, until soft, 2 to 3 minutes. …
From jamesbeard.org


RADICCHIO SALAD | THE MEDITERRANEAN DISH
Web Nov 10, 2022 Assemble the salad: Arrange the radicchio leaves on a large platter, then top with orange segments and pear slices. Add the shallots, walnuts, and feta. Make the …
From themediterraneandish.com


ROASTED GRAPE & RADICCHIO SALAD - EATINGWELL
Web Sep 8, 2021 Roast until the grapes start to burst, about 10 minutes. Let cool for 5 to 10 minutes. Meanwhile, combine vinegar, honey, mustard, herbs, salt and pepper in a large …
From eatingwell.com


ROASTED DUCK - MOIST AND SCRUMPTIOUS - DISHES DELISH
Web Nov 10, 2022 Place the Cointreau, soy sauce, maple syrup, orange juice and garlic paste in a mixing bowl and whisk the ingredients together. 2 ounces Cointreau, 1/4 cup soy …
From dishesdelish.com


HOW TO OVEN ROAST DUCK BREAST — DUCKCHAR
Web Step 4 - Roast duck breast in the oven. Cook skin side up until internal temperature reaches 131 degrees F. This step should take 5 - 15 minutes. Cover oven roasted duck …
From duckchar.com


PAN SEARED DUCK BREAST WITH CRANBERRY MAPLE SAUCE
Web Dec 17, 2021 Instructions. Place a large cast iron skillet over medium-high heat. Score the duck breasts using a sharp knife in a diagonal diamond pattern across the fat side of …
From runningtothekitchen.com


10 BEST DUCK BREAST SALAD RECIPES | YUMMLY
Web Apr 10, 2023 watermelon, saba, honey, arugula, balsamic vinegar, water, duck breasts Gingery Hot Duck Salad Nigella chilli, lime, fresh root ginger, Orange, sesame oil, duck …
From yummly.com


FRISEE AND ARUGULA SALAD RECIPE | MYRECIPES
Web Directions Step 1 Combine mayonnaise, dill, water, sherry vinegar, Dijon mustard, black pepper, and salt in a large bowl; stir with a whisk. Add frisée, baby arugula, fennel bulb, …
From myrecipes.com


INSALATA TRICOLORE: ARUGULA RADICCHIO AND ENDIVE L PANNING …
Web Jun 2, 2021 Insalata Tricolore means salad of three colors. The Italian flag with vertical stripes of green, white and red, is often referred to as: Il Tricolore. This salad is named …
From panningtheglobe.com


CANTONESE ROAST DUCK SALAD WITH RADICCHIO AND ORANGE
Web May 17, 2021 Place the roast duck with breast side up and cut the roast duck into 4 quarters. For the breast quarters, slice through and remove the breast meat off the …
From thedevilwearssalad.com


10 BEST DUCK BREAST RECIPES | YUMMLY
Web Apr 18, 2023 Japanese Curry Duck Breast + Baby Arugula Salad With Lemon Balsamic Vinaigrette & Parmigiano Reggiano SamuelThornhill94212. kosher salt, olive oil, ginger, …
From yummly.com


ROAST DUCK RECIPES | BBC GOOD FOOD
Web 24 Recipes. Magazine subscription – your first 5 issues for only £5! Make the most of this versatile bird with our best roast duck recipes. Try it Peking style, with classic hoisin …
From bbcgoodfood.com


ROASTED DUCK BREAST W FRISEE ARUGULA AND RADICCHIO …
Web ROASTED DUCK BREAST W/ FRISEE, ARUGULA, AND RADICCHIO SALAD AND LEMON/STRAWBERRY/BASIL VINAIGRETTE Categories Salad Duck Roast …
From tfrecipes.com


Related Search