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Duck Salad with Balsamic Cherries

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This scrumptious and hearty heat duck salad is the right meal for any season. With sautéed balsamic cherries, onions, contemporary cherry tomatoes, and aromatic mint, this salad will delight your style buds. The dish is completed with crunchy Brazil nuts, including a nutty flavour and textural distinction to the salad. Whether or not you’re on the lookout for a filling lunch or a light-weight dinner, this duck recipe is certain to hit the spot. Not too long ago up to date!


Duck Salad Recipe With Balsamic Cherries Onions & Mint

My Heat Duck Salad With Cherries

I really like duck meat. I feel it’s a a lot tastier various to rooster, particularly when cooked effectively, however it may be costly and never all the time accessible so I don’t eat it as usually as I’d like.

Every time I see some well-priced duck, I deal with myself to this pretty duck salad with balsamic cherries. I might in all probability categorize it as a heat salad because the duck breast and sauteed balsamic cherries and oniones are served heated over contemporary, crispy salad leaves. Nonetheless, you too can serve these substances cooled down.

It is a scrumptious and nourishing salad, that I feel can be fairly attractive, good for a special day like Valentine’s Day or a romantic dinner for 2 (or one).


How To Make Heat Duck Salad

The total recipe card with substances and a dietary breakdown are beneath. Listed here are some step-by-step pictures to information you alongside.

Step 1. Wash and pat dry the duck breasts and produce to room temperature, depart them out of the fridge for about quarter-hour. Season with sea salt on all sides.

Duck salad ingredients

Step 2. Place a big frying pan over medium warmth and add the coconut oil. Whereas the pan continues to be heating, place the duck breasts, pores and skin facet down, to begin rendering off the fats.

To render the fats off and get that pretty crispy pores and skin, that you must prepare dinner the duck pores and skin facet down over medium warmth, not too sizzling to not burn the pores and skin and let the fats soften off slowly. Cook dinner pores and skin facet down for quarter-hour. The duck fats will launch into the frying pan and we are going to prepare dinner the onions and cherries in it.

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How to cook duck breast in a pan

Step 3. Put together the cherries whereas the duck is cooking. Take away the tails and place the cherries on a reducing board. Press down gently with a knife till the cherry pops in half and the pit could be simply eliminated. Set the cherries apart.

Step 4. Slice the onions and tomatoes.

Slice onions and tomatoes for the salad

Step 5. Add the sliced onion to the pan after about 10 minutes of duck cooking and prepare the slices across the breasts. Sprinkle with a bit of sea salt and prepare dinner in duck fats for about 3-4 minutes, stirring midway. Then add the ready cherries (reserve a number of as contemporary ones for garnish). Stir via with the onion.

By this stage our duck breasts might be prepared to show over. Cook dinner on the flesh facet for 3-4 minutes, and don’t neglect to stir the cherries and onions on the facet.

Then transfer the duck breasts to the facet of the pan and switch them on their sides. Drizzle the onion and cherries with balsamic vinegar and stir via for a minute, till evenly caramelised.

Step 6. Take away the duck breasts on a reducing board and relaxation for 2-3 minutes. The flesh needs to be juicy, tender and barely pink inside. 

Step 7. Organize the salad on a big platter. Combine the salad dressing and drizzle over the salad leaves. Slice the duck breasts and place them on the highest. Unfold the caramelised onion and cherries evenly over the duck and make to scrape off all of the juices from the pan. High with cherry tomatoes, mint leaves and sliced Brazil nuts.

Warm duck salad with balsamic cherries and mint

Recipe Notes & Suggestions

When you can’t discover duck breast, or it’s too costly, be happy to make use of rooster breasts and hold the pores and skin on. You will have to regulate the cooking time for the rooster as a result of not like duck, it needs to be cooked via effectively. Cook dinner the rooster breasts a bit of longer flesh facet down, possibly 7-8 minutes as an alternative of 3-4 minutes acknowledged within the recipe.

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Brazil nuts could be changed with almonds or pumpkin seeds, I actually like them for each the crunch and the vitamins (Brazil nuts are very excessive in selenium, a potent antioxidant).

Basil will work as an alternative of mint. AIP guys, you will want to switch these tomatoes with one thing else like cucumber or carrot. See beneath for step-by-step pictures.

Warm Duck salad With cherries

Extra Hearty Salad Recipes Recipes


Full Recipe 

Discover the complete listing of substances, directions, and a dietary breakdown beneath. You probably have questions or prepare dinner this recipe, please let me know within the feedback, and ensure to price this recipe so it’s straightforward for others to search out.

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Description

Heat duck salad with balsamic cherries is a scrumptious and filling meal. The candy and tangy balsamic cherries, mixed with the contemporary cherry tomatoes and crisp pink onions, make for a flavour explosion in each chew. Topped with crunchy brazil nuts and aromatic mint, this duck recipe is the right steadiness of candy, savoury, and crunchy.



  1. Wash and pat dry the duck breasts and produce to room temperature, miss of the fridge for about quarter-hour. Season with sea salt on all sides.
  2. Place a big frying pan over medium warmth and add the coconut oil. Whereas the pan continues to be heating, place the duck breasts, pores and skin facet down, to begin rendering off the fats. To render among the fats off and get that pretty crispy pores and skin, that you must prepare dinner the duck pores and skin facet down over medium warmth, not too sizzling to not burn the pores and skin and let the fats soften off slowly. Cook dinner pores and skin facet down for quarter-hour. The duck fats will launch into the frying pan and we are going to prepare dinner the onions and cherries in it.
  3. Put together the cherries whereas the duck is cooking. Take away the tails and place the cherries on a reducing board. Press down gently with a knife till the cherry pops in half and the pit could be simply eliminated. Set the cherries apart.
  4. Slice the onions and tomatoes.
  5. Add the sliced onion to the pan after about 10 minutes of duck cooking and prepare the slices across the breasts. Sprinkle with a bit of sea salt and prepare dinner in duck fats for about 3-4 minutes, stirring midway. Then add the ready cherries (reserve a number of as contemporary ones for garnish). Stir via with the onion.
  6. By this stage our duck breasts might be prepared to show over. Cook dinner on the flesh facet for 3-4 minutes, and don’t neglect to stir the cherries and onions on the facet.
  7. Then transfer the duck breasts to the facet of the pan and switch them on their sides. Drizzle the onion and cherries with balsamic vinegar and stir via for a minute, till evenly caramelised.
  8. Take away the duck breasts on a reducing board and relaxation for 2-3 minutes. The flesh needs to be juicy, tender and barely pink inside.
  9. Organize the salad on a big platter. Combine the salad dressing and drizzle over the salad leaves. Slice the duck breasts and place on the highest. Unfold the caramelised onion and cherries evenly over the duck and make to scrape off all of the juices from the pan. High with cherry tomatoes, mint leaves and Brazil nuts.
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Notes

Brazil nuts are very nutritious however are additionally fairly caloric, you may exchange them with almonds or hazelnuts as an alternative. Duck pores and skin will also be eliminated in case you are calorie-conscious.

Vitamin

  • Serving Dimension: Half of the salad
  • Energy: 592
  • Sugar: 20 g
  • Sodium: 1307.4 mg
  • Fats: 37.1 g
  • Carbohydrates: 30.6 g
  • Fiber: 6.4 g
  • Protein: 38.2 g
  • Ldl cholesterol: 127.8 mg

Key phrases: Duck Recipes, Duck Breast, Cherries, Salad Recipes, Gluten-Free, Paleo

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