Recipe of Favorite Smoked duck with kale, pomelo and walnut dressing

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, smoked duck with kale, pomelo and walnut dressing. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Smoked duck with kale, pomelo and walnut dressing is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Smoked duck with kale, pomelo and walnut dressing is something that I’ve loved my entire life.

Traditional French flavors—duck breasts, cracklings, walnuts and nut oil—are paired with raspberries and frisée to make this completely original salad. In a large bowl, mix the vinegar with the mustard and shallot. Gradually whisk in the walnut and vegetable oils. Season generously with salt and pepper.

To get started with this particular recipe, we have to first prepare a few components. You can cook 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:

1. Make ready 2 duck breasts
2. Prepare 150 g curly kale
3. Take 150 g pomelo
4. Make ready 30 g walnuts
5. Prepare 1 clove garlic
6. Prepare 15 ml olive oil
7. Prepare 40 g manchego cheese
8. Make ready Salt

Smoked duck breast salad with walnuts and Parmesan cheese shavingsAllrecipes UK. Smoked duck breast salad with blood orange, walnut and truffle. Last weekend we bought a flavoursome smoked duck breast from Pialligo Tea-smoked duck with tamarind and plum sauce. Smoking food at home can be done.

Instructions to make Smoked duck with kale, pomelo and walnut dressing:

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.

Last weekend we bought a flavoursome smoked duck breast from Pialligo Tea-smoked duck with tamarind and plum sauce. Smoking food at home can be done. I made this in a shoe-box Hong Kong apartment without the fire. 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.

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