Warm Duck Salad With Roasted Beetroot

Warm Duck Salad With Roasted Beetroot might be just the main course you are searching for. For $5.81 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and primal recipe has 520 calories, 40g of protein, and 26g of fat per serving. This recipe serves 4. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. 5 people were impressed by this recipe. If you have duck breast meat - skin left on, baby beets, mint, and a few other ingredients on hand, you can make it. Overall, this recipe earns a tremendous 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.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

500g ( - 1.1 pound) of duck breast meat (about 2slabs) – skin left on

300g ( - 1/2 pound +) baby beets or beetroot

zest of 1 orange

2 teaspoons honey

1 teaspoon salt

3 cups of rocket or arugula greens

4 tablespoons of toasted almond flakes or pine nuts

1 can of mandarin orange segments (drained)

Bunch of fresh mint or basil

Shaved parmesan cheese or crumbled goat or feta cheese

Juice of 1 orange (about 6 tablespoons)

2 tablespoons extra virgin olive oil

4 teaspoons balsamic vinegar

salt and pepper to taste

Equipment:

oven

aluminum foil

frying pan

peeler

knife

stove

bowl

whisk

Cooking instruction summary:

Pre-heat the oven to 200 deg Celsius (400 F). Start by roasting the beetroots. Clean the beets of all mud and trim the stems. Wrap each beet tightly in aluminum foil. 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. 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. 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. Add the duck breasts to a clean and COLD pan. Do not add any oil. Place the pan on the stove and turn the heat to medium. 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. 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. Add 2 tablespoons of extra virgin olive oil. Use the best quality one you have. Add 4 teaspoons of balsamic vinegar. Add salt and pepper to taste. Whisk the mixture well. Set aside. 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. Cut the cooked beets into small pieces. Set aside in a bowl. Drizzle 2 tablespoons of vinaigrette into the beets. Add 2 teaspoons of honey. Toss well to coat the beets with the dressing. Slice the rested duck into thin slices. The meat should be a beautiful pink. Serve by layering the salad with greens, nuts and cheese of your choice, and the duck and beets. 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. Garnish with the orange zest. Trickle the vinaigrette over the salad. Best served immediately.

 

Step by step:


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

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

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.

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.

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.

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

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

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.

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.

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

11. Add 4 teaspoons of balsamic vinegar.

12. Add salt and pepper to taste.

13. Whisk the mixture well. Set aside.

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.

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

16. Drizzle 2 tablespoons of vinaigrette into the beets.

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

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

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

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.

21. Garnish with the orange zest.

22. Trickle the vinaigrette over the salad.

23. Best served immediately.


Nutrition Information:

Quickview
520 Calories
40g Protein
25g Total Fat
33g Carbs
50% Health Score
Limit These
Calories
520k
26%

Fat
25g
39%

  Saturated Fat
7g
50%

Carbohydrates
33g
11%

  Sugar
23g
26%

Cholesterol
116mg
39%

Sodium
1397mg
61%

Get Enough Of These
Protein
40g
81%

Vitamin B12
16µg
277%

Vitamin C
84mg
102%

Phosphorus
560mg
56%

Vitamin B6
0.96mg
48%

Selenium
33µg
47%

Vitamin B1
0.69mg
46%

Calcium
444mg
44%

Iron
7mg
42%

Vitamin B2
0.69mg
41%

Folate
145µg
36%

Copper
0.63mg
32%

Potassium
1034mg
30%

Manganese
0.59mg
29%

Vitamin B3
5mg
29%

Magnesium
107mg
27%

Vitamin A
1325IU
27%

Vitamin E
3mg
26%

Fiber
5g
20%

Vitamin B5
1mg
17%

Zinc
2mg
16%

Vitamin K
4µg
5%

covered percent of daily need
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