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Smoked Duck Salad w/ Tangerine Vinaigrette

This delicious smoked duck salad recipe was provided compliments of world famous Chef Chai of Chai's Island Bistro, Dining Out with Chai & Singha Thai Restaurant.


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Prep Time: 1 day marinade | Cook Time: 1 hour | Ready In: 1 hour
Ingredients: Print   Add to cart
US Metric

•1 lb Mixed Greens
•½ lb. teardrop tomatoes
•16 slices poached pears
•2 smoked duck breast, thinly slices
•1 cup candied walnuts
•1 tablespoon tangerine vinaigrette per person
•Kosher salt to taste
•1 cup black tea

Vinaigrette:
•1 cup fresh tangerine juice
•1 cup orange juice
•¼ cup white wine
•1 clove garlic, chopped
•2 cloves shallot, chopped
•½ cup blended olive oil
•1 tablespoon tubular chives cut small pieces
•Salt and White Pepper to taste

Poached Pears:

•2 pieces firm D’anjou pear
•1/2 cup white wine
•1/2 cup granulated sugar
•1 bay leaf
•1/2 tsp whole peppercorn
•1/2 tsp juniper berry
•1 whole lemon, slices

Candied Walnuts:
•4 oz walnut halves
•2 tablespoons corn syrup
•2 tablespoons granulated sugar
•Pinch cinnamon
•Pinch salt
•½ tablespoon toasted sesame seeds

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Cooking Process:
  • Rub the Duck breast with Kosher salt until fully coated and let sit over night.
  • Wet the black tea and place in a small wok or smoker and place over high heat until the tea starts smoking.  Lower the heat to low and place the duck breast on a rack over the smoking tea.
  • Cover the entire wok or smoker and cook for about 30 minutes, then remove from smoker and let cool.
  • To serve, thinly slice the breast lengthwise and place a four to five pieces on a plate.
  • Fan out the duck breast on the top of a plate.
  • Toss the mixed greens with the vinaigrette and mount in the center of the plate.
  • Garnish the salad with the poached pears, tomatoes and candied walnuts.  Serve immediately.

Vinaigrette

  • Sweat shallot and garlic with a tablespoon of olive oil for a minute and deglaze with white wine
  • add tangerine and orange juice, simmer with slow heat until the liquid come down to 1 cup let it cool down.
  • Put in a blender and blend until the dressing is smooth (no large piece of garlic or shallot)
  • Slowly pour the oil into the blender so that it emulsifies.
  • Add salt and pepper to taste, remove from blender and add the chives.
  • Hold in the refrigerator until ready to serve.  You may add some sugar if need.

Candied Walnuts

  • start by toasting off the walnuts in a 275 degree oven until crispy about 5-7 minutes.
  • Meanwhile, in a saucepot, add sugar, corn syrup, cinnamon and pinch of salt and bring to a boil with medium low heat and to cook until  the liquid bubble and turn color to a light brown. (Must be really careful a few seconds too long can burn the sugar
  • Remove from heat and toss the toasted walnuts and sprinkle with sesame seed, mix well and lay out the coated walnuts on parchment paper and let cool.

Poached Pears

  • Cut the pear in 1/8 from top to bottom and remove the seeds. Set aside.
  • Add all the ingredients except the pear in a pot and bring to a boil and lower to a simmer for 5 minutes turn the heat off and toss in fresh pear.]
  • Let it cool down in the refrigerator set aside until ready to serve.
    **This is not a normal way to poach the pear, the pear should be under cooked and slightly firm.
Nutritional Information:

keywords: chef chai, smoked duck, poached pears, tangerine

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