DUCK RECIPES | BBC GOOD FOOD
Try something new with this versatile, rich-tasting bird.
Provided by Good Food team
Number Of Ingredients 1
FIVE SPICE DUCK SALAD | DUCK RECIPES | JAMIE OLIVER RECIPES
This beautiful duck salad has got it all going on – crunch, spice, juicy fruit and tasty crispy duck
Total Time 20 minutes
Yield 2
Number Of Ingredients 10
Steps:
- This exotic duck salad has got it all going on – crunch, spice, juicy fruit and tasty crispy duck.
- Season the duck breast and dust with Chinese five spice powder. Put in a medium-hot frying pan and fry very gently for 5 minutes, turning halfway, until lots of fat has come out of the skin and the skin is golden brown. Take out of the pan and slice thinly – the duck will still be raw in the middle but don’t worry! Discard the fat from the pan and put the sliced duck back in. Stir fry for a few minutes, until cooked through and crispy. Set aside.
- Mix the pomegranate seeds, spring onions, coriander, watercress, mango and crispy duck together. Dress with the lime juice and a drizzle of sesame oil. Season to taste.
- Separate the lettuce leaves and arrange on plates. Top with the dressed salad to serve.
Nutrition Facts : Calories 295 calories, FatContent 15.6 g fat, SaturatedFatContent 3.5 g saturated fat, ProteinContent 24.3 g protein, CarbohydrateContent 12.8 g carbohydrate, SugarContent 11.8 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
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Total Time 1 hours 40 minutes
- Cook's Note: Strain the duck fat through a fine mesh strainer and transfer to a glass container. Keep refrigerated or frozen for up to 6 months.
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Total Time 1 hours 40 minutes
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Total Time 24 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 600 calories per serving
- Score the duck skin, rub all over with sea salt and black pepper, then place skin side down in a large non-stick frying pan on a medium-high heat.
- Sear for 6 minutes, or until the skin is dark golden, then turn and cook for 5 minutes, or to your liking. Remove to a board to rest, leaving the pan on the heat.
- Slice 10 thin slices of baguette (keeping the rest for another day).Place in the hot pan with the walnuts to toast and get golden in the duck fat, then remove and arrange the toasts on your plates.
- Meanwhile, top and tail the oranges, cut away the peel, then finely slice into rounds (removing any pips).
- Finely slice the duck, place on the toasts, dotting any extra slices in between, then add the oranges in and around.
- Dress the watercress with any resting juices on the board, then sprinkle over.
- Finely grate or crumble over the walnuts, sprinkle from a height with a little extra seasoning, and serve.
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Total Time 40 minutes
Calories 585 calories per serving
Preheat the oven to 200ºC/gas mark 6. Toss the potatoes in a roasting tin with 1 tbsp oil, 1 sprig of rosemary and the lemon zest. Roast for 20 minutes. Meanwhile, mix the remaining rosemary and oil together with the cumin and garlic to make a marinade.
Heat a frying pan over a high heat. Add the duck, skin side down. Reduce the heat and fry for 6-8 minutes until crisp. Turn and cook for 5 minutes. Brush with the marinade, then remove and transfer to the tray in the oven. Roast with the potatoes for 10 minutes.
Meanwhile, pour the wine into the pan used to cook the duck and mix in the jelly. Simmer for 5 minutes. Cook the beans in a pan of boiling water for 3 minutes. Drain.
Slice the duck and serve drizzled with the red wine sauce and the veg on the side.
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Total Time 01 hours 55 minutes
Category Dinner
Calories 649 calories per serving
- Preheat oven to 325°. Pierce duck skin all over with a fork. Mix remaining ingredients; rub over outside of duck. Place duck on rack in a shallow roasting pan; add 1 inch of water., Roast duck, uncovered, until a thermometer inserted in thigh reads 180°, 1-1/2 to 2 hours. Remove from oven; let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with duck.
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Reviews 4.6
Total Time 2 hours 20 minutes
Category main-dish
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Total Time 01 hours 55 minutes
Category Dinner
Calories 649 calories per serving
- Preheat oven to 325°. Pierce duck skin all over with a fork. Mix remaining ingredients; rub over outside of duck. Place duck on rack in a shallow roasting pan; add 1 inch of water., Roast duck, uncovered, until a thermometer inserted in thigh reads 180°, 1-1/2 to 2 hours. Remove from oven; let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with duck.
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Total Time 15 minutes
Calories 766kcals per serving
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