10 Ways to Make 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. Traditional French flavors—duck breasts, cracklings, walnuts and nut oil—are paired with raspberries and frisée to make this completely original salad.

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. Put the watercress, spring onions and chicory in a bowl and toss with three-quarters of the dressing. You can Have Smoked duck with kale, pomelo and walnut dressing using 8 ingredients and 8 steps. Here is how you cook that.

Ingredients of Smoked duck with kale, pomelo and walnut dressing

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

Season dressing to taste with salt and pepper. 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.

Smoked duck with kale, pomelo and walnut dressing step by step

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..

A very pleasant duck salad, ready in only five minutes. This makes a lovely light lunch or simple starter. Sprinkle with olive oil and balsamic vinegar and season with salt and pepper. Place the duck breast fillets in the shape of a flower over the salad, and serve immediately. With the duck skin, slice into pieces and dress with the spice mix and potato starch and set to one side.