Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, smoked duck with kale, pomelo and walnut dressing. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Smoked duck with kale, pomelo and walnut dressing is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Smoked duck with kale, pomelo and walnut dressing is something which I’ve loved my entire life.
A smoked duck recipe with step-by-step instructions on how to smoke duck or goose at home. This recipe works with wild or farmed waterfowl. Remember, the smoky flavor lingers in skin and fat far more than meat.
To get started with this recipe, we have to first prepare a few ingredients. You can have smoked duck with kale, pomelo and walnut dressing using 8 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Smoked duck with kale, pomelo and walnut dressing:
- Prepare 2 duck breasts
- Take 150 g curly kale
- Take 150 g pomelo
- Take 30 g walnuts
- Prepare 1 clove garlic
- Prepare 15 ml olive oil
- Get 40 g manchego cheese
- Make ready Salt
Traditional French flavors—duck breasts, cracklings, walnuts and nut oil—are paired with raspberries and frisée to make this completely original salad. Season generously with salt and pepper. Add the frisée, Boston lettuce and walnuts and toss to coat. Top the salad with the raspberries, sliced duck.
Instructions to make Smoked duck with kale, pomelo and walnut dressing:
- 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.
- Toast walnuts and add garlic clove at the end to take rawness of it.
- 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
- Blanch curly kale in salted boiling water. Cook it for 1 min then cool it down immedietly under cold water
- 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
- 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.
- 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
- 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.
With the duck skin, slice into pieces and dress with the spice mix and potato starch and set to one side. Serve with a zesty Satsuma dressing on the side by whisking all the ingredients together and some Jasmine rice tossed through with some coriander if you wish. Smoked Duck Recipe - How to Smoke Duck Rather than crisping the skin under a broiler, I use a propane torch to give a more. Cristina Bowerman's stunning smoked duck breast salad is a riot of unusual flavours.
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