Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, asian duck and blood orange salad. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Asian duck and blood orange salad is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Asian duck and blood orange salad is something which I’ve loved my whole life. They are nice and they look wonderful.
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. Learn how to make Blood Orange and Duck Confit Salad.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook asian duck and blood orange salad using 13 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Asian duck and blood orange salad:
- Get Duck breast
- Make ready Pinch 5 spice
- Get Leaf (of your choice)
- Prepare 1 blood orange
- Make ready Cucumber
- Prepare Plum tomato
- Make ready Handful cashew nuts
- Prepare Soy sauce
- Get Rice vinegar
- Take Sesame oil
- Make ready Extra virgin olive oil
- Make ready Hoisin sauce
- Make ready Coriander
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. First make the dressing: put the blood orange juice in a small saucepan and simmer until you have about half a tablespoon or so. Transfer to a bowl and whisk in the cider vinegar and rapeseed oil and season to taste.
Instructions to make Asian duck and blood orange salad:
- 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
- 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
- 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
- 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.
First make the dressing: put the blood orange juice in a small saucepan and simmer until you have about half a tablespoon or so. Transfer to a bowl and whisk in the cider vinegar and rapeseed oil and season to taste. Put the duck fillets between a couple of sheets of clingfilm or a cut freezer bag and. Warm Asian Duck Salad with Caramelised Oranges - Simply Delicious. The perfect salad to have during Winter.
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