Chefs' recipes: warm salad from duck breast Magre, brand chef of the French cafe "Jean-Jacques" in St. Petersburg, Vitaly Murachev told the village how to prepare warm salad "salardez" from duck breast Magre

When appetizers involving chicken seem boring and ordinary, but you want to apply your culinary art to poultry, this dish may well surprise even an experienced gourmet. So: salad with duck - for your attention! Some people find this meat too fatty, but all this can be attributed to various parts except the sternum. Of course, such a fillet will be darker and fattier than the same chicken fillet, but the taste will become more delicate, and the duck salad itself will be juicier. Well, let's try to cook?

A little about the meat itself

Duck flesh is quite fatty, so it’s better to season the salad with something spicy. Vegetables are also a great addition to this main ingredient. Salads with various sour fruits are popular in various cuisines: blue plums, pomegranates, figs, oranges and tangerines. In general, duck salad is a satisfying product, nutritious and healthy at the same time, regardless of what kind of auxiliary ingredients you add to it. Duck meat is also very specific: smell, taste. Therefore, it may not be combined with every product. As for dressings, duck salad loves the combination of balsamic vinegar and vegetable (olive or other) oil. You can also use lemon, lime, or orange juice. And now - the recipe.

Benefits of duck breast

By the way, duck breast is very nutritious, and its calorie content is only 156 kcal per 100 g, but it is recommended to remove all fat from it before cooking. Some housewives are put off by the specific smell of duck breast, but it is easy to get rid of it if you soak the fillet in milk for a couple of hours, which will also give the meat additional softness.

Recipes for some duck breast salads are suitable for supporters of proper nutrition, because this meat contains a whole range of vitamins (groups B, C, D). Breast is rich in proteins, which makes it a valuable product for people experiencing high physical and mental stress.

Regular consumption of duck breast will help strengthen the immune system and nervous system, which is especially important in the autumn-winter period, when all kinds of viruses are not dormant. Wild duck meat is considered the most healthy; it is also less fatty than broiler meat.

To prepare duck breast salad, you can use one of the recipes with photos. Experienced chefs recommend baking the fillet rather than boiling it so that it retains all its juiciness, but to save time, you can prepare an equally tasty salad with smoked duck breast. In any case, the finished dish will delight you with its unusual taste, and it will be complemented by an exquisite sauce and fresh herbs.

Preparing a hot snack

1. First, cut the duck fillet into small pieces.
2. Peel the ginger (root) and grate it finely. Cut the chili into strips.
3. Pour vegetable oil into a frying pan and heat thoroughly. Add pepper, ginger and chopped duck. Fry over high heat for 3 minutes until the meat turns golden.
4. Peel the onion and finely chop it. Cut the sweet pepper into pieces (or half rings, strips - whatever you like). Cut the celery into half rings. Place all these ingredients in a frying pan and fry a little more.
5. Cut the zucchini into strips. Cut the plums, remove the pits and cut them into slices. Add zucchini and plums to the pan, add soy sauce, stirring, and fry for a short time.
6. Shred the cabbage and cilantro and place in a frying pan to add to the total mass. Bring to a boil and turn off. Let it brew for 15 minutes.
7. Serve hot (warm), garnished with fresh herbs and tangerine slices.

Variety and features of dishes

Duck fillet has a darker color and fatty taste compared to the meat of other birds, but at the same time it is more juicy and tender.
This combination of tenderness, fat and juiciness allows you to fully enjoy the variety of culinary masterpieces with this wonderful product. One of the most varied and delicious dishes to prepare are salads. These unusual snacks can decorate an everyday or holiday table. There are a huge number of salad recipes. For cooking, fried, boiled, baked and smoked duck meat is used. In almost every dish, the taste of duck meat is complemented by ingredients with a sweet, sour or refreshing taste. This could be leafy greens, fruits, original dressings based on mustard, honey, etc.

Warm salads are very popular; their nutritional value can replace main dishes, delighting with an exquisite taste and perfectly satisfying hunger.

Simple recipe with caramelized pear

You will be surprised and delighted by this very easy to prepare and delicious tasting duck breast salad with arugula. To prepare it you will need the following ingredients: large pear; two tablespoons of honey; 50 grams of walnuts; one duck fillet; 100 g arugula; pepper and salt to taste.

Cooking process:

1. Take a pear (sweet, tart or sour - whatever you like). If the skin is hard, it needs to be peeled. Cut the fruit in half and remove the core. Prepared fruits should be cut into thin slices.
2. Place the pear in a frying pan, pour honey over it, and fry for about five minutes over low heat. Stir the fruit constantly to prevent it from burning. The pear should simmer a little in the honey, but not lose its shape. Transfer the finished product to a plate.
3. In the same frying pan you need to lightly fry large pieces of walnut with the addition of honey. The nuts should be soaked in the sweet sauce and become soft.
4. Prepare the duck breast. Trim excess fat from the fillet, rinse thoroughly and dry with a paper towel.
5. Now you need to fry the whole fillet on both sides, not forgetting to salt and sprinkle with ground pepper. It is necessary to ensure that the meat is browned, but not overdried. The inside of the duck piece should remain juicy and have a pleasant pinkish tint.
6. Transfer the breast to a paper towel-lined plate, allow the fat and juices to drain, then slice the meat into thin slices.
7. Rinse the arugula leaves (you can use any lettuce leaves) thoroughly with cold water and dry with a towel.
8. Place the prepared leaves into a beautiful salad bowl. Place nuts and pear slices on top, and add chopped duck breast at the rate of several pieces per serving.

All that remains is to mix everything thoroughly. No additional salad dressing is required. A bright, colorful snack is ready!

Option with fresh fruit and cheese

You can prepare another interesting version of the salad with arugula and pear. In order to turn the original recipe into reality, you will need the following components: duck breast - 1 pc.; 2 tablespoons olive oil; 2 tbsp. l. balsamic vinegar; a tablespoon of liquid honey; spices to taste; feta cheese - 200 grams; 150 g arugula; one ripe pear.

The cooking process can be divided into 5 stages:

1. First you need to prepare the breast, remove skin and excess fat from it.
2. Now you need to prepare the dressing. Mix olive oil, balsamic vinegar, liquid honey and lemon juice until smooth. The prepared mixture is sprinkled with ground pepper and salt.
3. Cut the pear into slices.
4. Crumble the feta cheese with your hands. The salad becomes even more interesting if you use blue cheese instead of feta.
5. Slice the pan-fried meat. Place arugula, pear and cheese into portioned plates, and add duck meat last.

Before serving, each serving of salad is topped with dressing. The advantage of this recipe is its speed of preparation and spicy sweet and sour taste.

Salad with smoked breast and oranges

Dishes prepared using smoked duck fillet are very tasty and piquant. For example, a smoked duck salad that includes orange in the recipe can surprise and delight your guests.

What you need to do to prepare a delicious, festive snack:

• Prepare lettuce leaves. Thoroughly rinse and dry any salad (you can mix it).
• Tear the greens with your hands and place the leaves in a salad bowl.
• Make a dressing. Whisk the egg yolk with olive oil, soy sauce and Dijon mustard. Pour the sauce over the leaves and mix thoroughly.
• Cut the smoked breast into thin slices across the grain.
• Grind the celery stalk and young cucumbers into strips.
• Peel the orange, remove the partitions.

You can start presenting the dish. Arrange the lettuce leaves in a mound on a serving plate, place pieces of duck breast around this mound, and place cucumbers and celery cut into strips on top. Garnish the salad with orange slices, which will add a pleasant sweetness to the appetizer and brightness to the dish itself.

Appetizer with baked meat

Another way to prepare duck breast salad with oranges, the recipe of which differs in that the meat used in preparation is not smoked, but baked. The recipe is for one serving.

Ingredients:

• Whiskey - 1 teaspoon.
• Liquid honey - 1 tsp.
• Dijon mustard - 1 tsp.
• Fresh orange juice - 50 ml.
• Salt and pepper to taste.
• Duck breast - 1 piece.
• Butter - 20 grams.
• Half a bunch of lettuce leaves.
• Large orange - 1 pc.

Preparing this delicious duck salad, a recipe very popular among housewives, takes little time, and the success of this dish will be unconditional. Cooking process, step-by-step instructions:

1. Duck meat should be thoroughly washed and dried with a paper towel. Make cuts in the skin, pepper and salt the fillet. Fry until golden brown on both sides in very hot butter.
2. It is necessary to thoroughly mix the ingredients for the sauce - whiskey, honey, mustard and orange juice, and also add salt to the dressing.
3. Place the seared duck breast on double layers of foil and pour the sauce on top. You need to wrap the duck so that the sauce does not leak out, and place it in an oven preheated to 190 degrees for 10-15 minutes.
4. The finished meat is cut at an angle.

Now you can start decorating the dish. Place the chopped fillet and then the lettuce leaves. Pour the sauce left over from cooking the meat over these ingredients. Peel the citrus and garnish the plate with orange slices.

With oranges

Salad with duck and oranges is an excellent and delicious delicacy with oriental roots. We will need: duck breast, lean (preferably olive oil), lettuce, red onion, orange. And for dressing a tasty and unusual salad: a spoonful of soy sauce, 3 tablespoons of vegetable oil, 2 tablespoons of orange juice, a little grain mustard, spices like peppers, salt.

Duck salad “Asia” with ginger, lime, cucumbers, pine nuts, soy, tomatoes and radish

This is a unique and adapted variation on the theme of Asian cuisine. It has a rich, spicy-sweet taste with spicy undertones.

Ingredients:

• Duck fillet - 1 pc.
• Sprouted soybeans - 1 handful.
• Cashews - 1 handful.
• Radish - 0.12 kg..
• Medium lime - 1 pc.
• Onion feathers - 1 small bunch.
• Sesame oil - 6 tbsp. l.
• Grated ginger - 20 g.
• Arugula - 0.15 kg.
• Tomatoes - 2 pcs.
• Honey - 2 tsp.
• Soy sauce - 7 tbsp. l.
• Worcestershire sauce - 1 tsp.

Preparation:

For salad dressing, combine 1 tbsp into bowls. l. soy sauce, Worcestershire sauce, 1 tsp. honey, and 4 tbsp. l. sesame oil.

Separately, mix the remaining soy sauce, ginger and honey.

Dip the duck breast into the resulting mixture and leave for 2-3 hours.

Fry the duck on both sides until a brown crust forms and slice into thin petals.

Cut the tomatoes into slices

Grate the radish using a Korean carrot grater.

Chop the onion feathers.

Place all ingredients in a deep container and stir.

You can use any hot sauce in place of Worcestershire.

Simple cooking

• Wash and dry the breast. We make cuts on the skin, not all the way to the end. Mix butter with salt and pepper. Marinate the breast in this mixture, leaving it in a bowl for 15-20 minutes.
• Wash the lettuce leaves and dry them to remove excess moisture.
• Peel the orange, remove the films so that only the pulp comes out.
• Cut the onion into half rings.
• Heat the frying pan thoroughly. Place the breast skin side down and fry quickly until golden brown (on both sides).
• After that, put the breast in a baking dish and bake in an oven heated to 190 ° C for 10 minutes. Then cut the fillet into cubes.
• Place lettuce leaves on a plate, top with pieces of duck fillet and orange slices, chopped onions.
• Cover the top with lettuce leaves.
• To make the dressing, mix the above ingredients and pour over the dish.

Amsterdam duck salad with fresh cucumbers, cherry tomatoes and croutons

An unusual salad with an even more unusual combination of ingredients. Especially for experimenters and lovers of new recipes.

Ingredients:

• Baked duck fillet - 1 pc.
• Wheat bread croutons 0.1 kg.
• Lettuce leaves - 0.15 kg.
• Fresh cucumbers - 1 pc.
• Cherry tomatoes - 8 pcs.
• Parsley - 1 bunch.
• Wine vinegar - 1 tbsp. l.
• Water - 2 tbsp. l.
• Tomato confiture - 3 tbsp. l.

Preparation:

Slice the duck fillet into thin petals and the cucumbers into strips.

Tear the lettuce leaves into medium-sized pieces.

Chop the parsley.

Cut the tomatoes in half.

Combine jam, water and vinegar.

Layer the ingredients and top with the tomato mixture.

Let's take the pear!

Salad with duck and pear is an excellent choice for a holiday table. We will need: a couple of medium duck fillets, a large pear (or several small ones), one hundred grams of feta cheese, 2 bunches of arugula, a mixture of peppers and salt. To season: a few spoons of lean olive oil, the same amount of balsamic vinegar, juice from half a lemon, pepper and salt to your taste.

How to cook duck salad - 7 varieties

1. “Classic” duck salad with pine nuts, pears and Dorblu cheese
2. Duck salad “Selyansky” with cherry tomatoes, arugula and pickled cheese
3. Duck salad “Pumpkin”
4. Duck salad “Asia” with ginger, lime, cucumbers, pine nuts, soy, tomatoes and radish
5. Warm duck salad with raisins, cashews, mushrooms, cherry tomatoes and citruses
6. Amsterdam duck salad with fresh cucumbers, cherry tomatoes and croutons
7. Duck salad “Grapefruit” with walnuts and red grapefruits

Preparation

Make several shallow cuts on the skin of the fillet. Let's add salt and pepper. Fry over low heat on both sides (5 minutes on each). Transfer to a plate, cover with foil and let stand for a while. In the meantime, prepare the sauce. To do this, mix the above ingredients in a bowl and beat until foamy. Cut the pear into thin slices. Crumble the feta coarsely by hand. And cut the duck fillet into small pieces. Next, put arugula in plates, add cheese and pear, and put chopped fillet on top. Before serving, you will need to add sauce and stir. Bon appetit everyone!

Warm duck salad with raisins, cashews, mushrooms, cherry tomatoes and citruses

An ideal option for connoisseurs of unusual flavor combinations. This salad is best served on dark dishes to maximize the color diversity of the ingredients.

Ingredients:

• Duck fillet - 1 pc.
• Any wild mushrooms - 0.1 kg.
• Cashews - 1 handful.
• White raisins - 0.6 kg.
• Medium citrus - 1 pc.
• Orange juice - 1 tbsp. l.
• Cherry tomatoes - 5-7 pcs.
• Arugula - 0.15 kg.
• Onion - 1 pc.
• Basil leaves for decoration.
• Olive oil - 4 tbsp. l.
• Balsamic vinegar 1 tbsp. l.
• Honey - 1 tsp.

Preparation:

Combine 2 tbsp in a bowl. l. oils, vinegar, orange juice and honey.

Fry the duck fillet until half cooked.

Add raisins, cashews and mushrooms. Continue frying until fully cooked.

In a separate bowl, fry the pre-prepared mushrooms.

Slice the duck fillet into thin slices.

Cut the tomatoes in half.

Peel the citrus and divide into slices.

Place all ingredients in a deep container and stir.

Duck fillet in a slow cooker

Ingredients:

• 730 g poultry fillet;
• 1 tsp. ground ginger;
• 3 tbsp. l. liquid honey;
• 1.5 tbsp. l. sweet mustard;
• 40 ml cognac without flavoring;
• 2 tbsp. l. sunflower oil;
• salt;
• pepper mixture.

First of all, prepare the marinade for the meat. To do this, mix ground ginger with cognac and mustard. Add honey, sunflower oil.

Rinse the poultry fillet well under running water and dry. Using a sharp thin knife, make cuts along the surface of the skin. The main thing is not to damage the meat too much in the process. Rub with salt and pepper mixture. Cover the top with marinade, rubbing it well into the meat with your hands. Leave the duck in this cool condition to marinate for 3 – 4 hours.

Grease the bowl of the “smart pan” with any fat. Place the marinated breasts in it, skin side down. Activate baking mode. Cook the bird in it for 50 – 55 minutes. After about half an hour, turn the duck pieces over. Cut the finished meat into portions and add vegetable salad.