Warm Duck Salad With Roasted Beetroot

Warm Duck Salad With Roasted Beetroot

  Ready in : 45 mins

The recipe Warm Duck Salad With Roasted Beetroot can be made in around 45 minutes. This gluten free and primal recipe serves 4 and costs $5.81 per serving. This main course has 520 calories, 40g of protein, and 26g of fat per serving. Only a few people made this recipe, and 5 would say it hit the spot. Head to the store and pick up duck breast meat - skin left on, balsamic vinegar, arugula greens, and a few other things to make it today. It is brought to you by Foodista. Overall, this recipe earns a super spoonacular score of 88%. If you like this recipe, you might also like recipes such as Warm Duck Salad With Roasted Beetroot, Warm Duck Breast Salad With Spinach, Kalamatan Olives, Roasted P, and Shukhi – warm beetroot & mushroom salad.

Ingredients

duck breast meat - skin left on

duck breast meat - skin left on

500 g

baby beets

baby beets

300 g

orange zest

orange zest

1

honey

honey

2 teaspoons

salt

salt

1 teaspoon

arugula greens

arugula greens

3 cups

pine nuts

pine nuts

4 tablespoons

mandarin orange segents

mandarin orange segents

1 can

mint

mint

1 Bunch

feta cheese

feta cheese

4 servings

juice of orange

juice of orange

6

extra virgin olive oil

extra virgin olive oil

2 tablespoons

balsamic vinegar

balsamic vinegar

4 teaspoons

salt and pepper

salt and pepper

4 servings

Cooking in Steps

  1. 1
    Pre-heat the oven to 200 deg Celsius (400 F).

    oven
    oven
  2. 2
    Start by roasting the beetroots. Clean the beets of all mud and trim the stems. Wrap each beet tightly in aluminum foil.

    beet

    beet

    wrap

    wrap

    aluminum foil
    aluminum foil
  3. 3
    Place the wrapped beets on a pan and in a 200 deg Celsius oven for 30 to 40mins. They are done when they are very tender.

    beet

    beet

    oven
    oven
    frying pan
    frying pan
  4. 4
    While the beets are cooking, use a peeler and peel an orange, taking note to get as much of zest and as little of pith (the white parts) as possible. Stack the strips of orange zest and cut into fine strips with a sharp knife. Set aside.

    orange zest

    orange zest

    orange

    orange

    beet

    beet

    peeler
    peeler
    knife
    knife
  5. 5
    Clean and dry the duck breasts. Score the skin of the duck. Make cuts into the fat layer and take care not to cut into the meat layer. Rub some salt into the skin side only of the duck.

    duck breast

    duck breast

    whole duck

    whole duck

    meat

    meat

    salt

    salt

    dry seasoning rub

    dry seasoning rub

  6. 6
    Add the duck breasts to a clean and COLD pan. Do not add any oil.

    duck breast

    duck breast

    cooking oil

    cooking oil

    frying pan
    frying pan
  7. 7
    Place the pan on the stove and turn the heat to medium.

    stove
    stove
    frying pan
    frying pan
  8. 8
    As the pan heats up, the fat from the duck will render off and the skin will brown beautifully. Always keep the heat to between medium to medium-high. Never use high heat as the skin will burn before the duck is cooked through. Once the skin is a gorgeous dark golden brown, flip the duck breasts to the other side and cook for a few more minutes till the other sides are also golden brown. Be careful not to overcook the duck. Set the cooked duck aside and leave to rest covered with foil. Duck, like beef must be rested. The resting time is half that of cooking time. If the duck was cooked for 6 mins, then it should be rested for at least 3 minutes.

    duck breast

    duck breast

    beef

    beef

    whole duck

    whole duck

    aluminum foil
    aluminum foil
    frying pan
    frying pan
  9. 9
    While the duck is resting, make the vinaigrette. Squeeze the juice of the zested orange into a bowl. About 5 to 6 tablespoons of juice.

    vinaigrette

    vinaigrette

    orange

    orange

    juice

    juice

    whole duck

    whole duck

    bowl
    bowl
  10. 10
    Add 2 tablespoons of extra virgin olive oil. Use the best quality one you have.

    extra virgin olive oil

    extra virgin olive oil

  11. 11
    Add 4 teaspoons of balsamic vinegar.

    balsamic vinegar

    balsamic vinegar

  12. 12
    Add salt and pepper to taste.

    salt and pepper

    salt and pepper

  13. 13
    Whisk the mixture well. Set aside.

    whisk
    whisk
  14. 14
    When the beets are done, remove them from the oven and let them cool for a few minutes so that they are easier to hold. Put on some disposable gloves (else get blood red stained fingers later). Open the foil-wrapped beets. Using the rough surface of each piece of foil, rub the beets with the foil to remove the skin.

    beet

    beet

    dry seasoning rub

    dry seasoning rub

    aluminum foil
    aluminum foil
    oven
    oven
  15. 15
    Cut the cooked beets into small pieces. Set aside in a bowl.

    beet

    beet

    bowl
    bowl
  16. 16
    Drizzle 2 tablespoons of vinaigrette into the beets.

    vinaigrette

    vinaigrette

    beet

    beet

  17. 17
    Add 2 teaspoons of honey. Toss well to coat the beets with the dressing.

    beet

    beet

    honey

    honey

  18. 18
    Slice the rested duck into thin slices. The meat should be a beautiful pink.

    whole duck

    whole duck

    meat

    meat

  19. 19
    Serve by layering the salad with greens, nuts and cheese of your choice, and the duck and beets.

    cheese

    cheese

    greens

    greens

    beet

    beet

    whole duck

    whole duck

    nuts

    nuts

  20. 20
    I like rocket greens with fresh basil or mint, mandarin orange segments, toasted almond flakes or pine nuts and some shaved parmesan cheese or some crumbed feta or goats cheese.

    mandarin orange sections

    mandarin orange sections

    parmesan

    parmesan

    sliced almonds

    sliced almonds

    goat cheese

    goat cheese

    fresh basil

    fresh basil

    pine nuts

    pine nuts

    greens

    greens

    arugula

    arugula

    feta cheese

    feta cheese

    mint

    mint

  21. 21
    Garnish with the orange zest.

    orange zest

    orange zest

  22. 22
    Trickle the vinaigrette over the salad.

    vinaigrette

    vinaigrette

  23. 23
    Best served immediately.