Recipe: Tasty Smoked duck with kale, pomelo and walnut dressing

Smoked duck with kale, pomelo and walnut dressing. FULL RECIPE BELOW Do you know that the skin of the pomelo can be eaten? We use the whole pomelo in two of our recipes; our Braised Duck with Pomelo Skin. A very pleasant duck salad, ready in only five minutes.

Smoked-Duck Salad with Walnuts and Raspberries Recipe. Smoked Duck Breast and Roasted Beet Spinach Salad House smoked breast of duck sliced thin with roasted heirloom baby beets, toasted sliced almonds and fresh spinach tossed with a citrus-poppy seed dressing. Mix the dressing ingredients with salt and pepper, then set aside. You can have Smoked duck with kale, pomelo and walnut dressing using 8 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Smoked duck with kale, pomelo and walnut dressing

1. It's 2 of duck breasts.
2. Prepare 150 g of curly kale.
3. You need 150 g of pomelo.
4. You need 30 g of walnuts.
5. It's 1 clove of garlic.
6. Prepare 15 ml of olive oil.
7. You need 40 g of manchego cheese.
8. You need of Salt.

Put the watercress, spring onions and chicory in a bowl and toss with three-quarters of the dressing. Pile onto plates with the sliced oranges and beetroot, then scatter with the potatoes and walnuts. Traditional French flavors—duck breasts, cracklings, walnuts and nut oil—are paired with raspberries and frisée to make this completely original salad. Smoked-Duck Salad with Walnuts and Raspberries.

Smoked duck with kale, pomelo and walnut dressing instructions

1. Make segments of pomelo. Its good way to learn how to do segment of citrus fruits on pomelo which is a huge fruit. Do shavings of manchego cheese using veg peeler..
2. Toast walnuts and add garlic clove at the end to take rawness of it..
3. To make walnut dressing use 50 g of pomelo, walnuts, olive oil and garlic. Blend it all adding 20 - 30 ml of water. Season it.
4. Blanch curly kale in salted boiling water. Cook it for 1 min then cool it down immedietly under cold water.
5. Start smoking duck. I cooked it in gas bbq with smoking box. I filled up box with apple wood chips. I let the wood chips start smoking and then I set up temp in bbq on very low. I kept duck brests on top shelf. I belive this recipe would work with duck breast cooked on pan.
6. After 25 - 30 min duck felt cooked but still very juicy and tender. I let it rest for 5 min. Then took skin off cause wasnt crispy..
7. Next step is to heat up kale in the pan. After giving some heat add walnut dressing and toss it in. When all warm add pomelo chunks.
8. Slice up duck breast after 5 min of resting. Plate up your kale and pomelo finishing with manchego cheese shavings. Place sliced up duck on top of it..

Hot smoked duck is one of the finest things you can do in a food smoker. If you cook it for the right time, the duck stays perfectly tender and a little pink in To accompany your smoked duck breasts, you'll want a salad with a pleasing balance of sweet, sharp and bitter. Pour the dressing over the greens. Then toss with most of the toasted walnuts and Parmgiano-Reggiano, reserving some to garnish the serving dish. Loved the Dijon dressing on this kale and Brussels sprouts salad… used 'shaved Parmesan' and the presentation was equally lovely as was the.

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