Warm Duck Salad With Roasted Beetroot
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.
Diets
Ingredients
duck breast meat - skin left on
500 g
baby beets
300 g
orange zest
1
honey
2 teaspoons
salt
1 teaspoon
arugula greens
3 cups
pine nuts
4 tablespoons
mandarin orange segents
1 can
mint
1 Bunch
feta cheese
4 servings
juice of orange
6
extra virgin olive oil
2 tablespoons
balsamic vinegar
4 teaspoons
salt and pepper
4 servings
Cooking in Steps
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1Pre-heat the oven to 200 deg Celsius (400 F).
oven -
2Start by roasting the beetroots. Clean the beets of all mud and trim the stems. Wrap each beet tightly in aluminum foil.
beet
wrap
aluminum foil -
3Place 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
oven
frying pan -
4While 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
beet
peeler
knife -
5Clean 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
whole duck
meat
salt
dry seasoning rub
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6Add the duck breasts to a clean and COLD pan. Do not add any oil.
duck breast
cooking oil
frying pan -
7Place the pan on the stove and turn the heat to medium.
stove
frying pan -
8As 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
beef
whole duck
aluminum foil
frying pan -
9While 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
orange
juice
whole duck
bowl -
10Add 2 tablespoons of extra virgin olive oil. Use the best quality one you have.
extra virgin olive oil
-
11Add 4 teaspoons of balsamic vinegar.
balsamic vinegar
-
12Add salt and pepper to taste.
salt and pepper
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13Whisk the mixture well. Set aside.
whisk -
14When 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
dry seasoning rub
aluminum foil
oven -
15Cut the cooked beets into small pieces. Set aside in a bowl.
beet
bowl -
16Drizzle 2 tablespoons of vinaigrette into the beets.
vinaigrette
beet
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17Add 2 teaspoons of honey. Toss well to coat the beets with the dressing.
beet
honey
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18Slice the rested duck into thin slices. The meat should be a beautiful pink.
whole duck
meat
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19Serve by layering the salad with greens, nuts and cheese of your choice, and the duck and beets.
cheese
greens
beet
whole duck
nuts
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20I 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
parmesan
sliced almonds
goat cheese
fresh basil
pine nuts
greens
arugula
feta cheese
mint
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21Garnish with the orange zest.
orange zest
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22Trickle the vinaigrette over the salad.
vinaigrette
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23Best served immediately.