How to Make Gordon Ramsay Asian duck and blood orange salad

Hello everybody, it is John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, asian duck and blood orange salad. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Asian duck and blood orange salad is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Asian duck and blood orange salad is something which I have loved my entire life. They are nice and they look fantastic.

Like all citrus fruits, blood oranges are a great source of vitamin C and fiber. But you may not have known that their red pigment, anthocyanin, is a strong antioxidant. In a large bowl, combine shredded duck, salad greens, hazelnuts, and orange sections. Learn how to make Blood Orange and Duck Confit Salad.

To get started with this recipe, we have to first prepare a few ingredients. You can have asian duck and blood orange salad using 13 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Asian duck and blood orange salad:

1. Make ready Duck breast
2. Take Pinch 5 spice
3. Take Leaf (of your choice)
4. Make ready 1 blood orange
5. Get Cucumber
6. Take Plum tomato
7. Prepare Handful cashew nuts
8. Prepare Soy sauce
9. Prepare Rice vinegar
10. Get Sesame oil
11. Prepare Extra virgin olive oil
12. Make ready Hoisin sauce
13. Take Coriander

Duck and blood orange salad recipe. This beautiful Asian style duck and pineapple salad is served with a flavoursome sesame dressing. Juicy duck breasts on top of a salad of Asian greens and caramelised oranges dressed with a zesty soy dressing. Make the most of the short blood orange season (roughly from January to March) with this delicious Vietnamese-style crispy duck salad.

Instructions to make Asian duck and blood orange salad:

1. Score the fat of the duck breast, season with salt pepper and five spice, and place in a cold, dry pan over a medium high heat
2. Fry until the skin is crispy, 6 minutes or so, then flip. Mean while chop the salad and orange and add to a salad bowl
3. After another few mins, transfer the duck to an oven and bake for a further 10-15 mins until pink, or to your preference. Be sure to let it rest when cooked
4. Mix the oils and sauces and shake, and toss the salad in the dressing, then plate up with your duck, a further drizzle of dressing, and finally sprinkle over cashews and chopped coriander.

Juicy duck breasts on top of a salad of Asian greens and caramelised oranges dressed with a zesty soy dressing. Make the most of the short blood orange season (roughly from January to March) with this delicious Vietnamese-style crispy duck salad. Remove a slice from the top and bottom of each blood orange, then stand it on its end and remove the skin and pith by slicing downwards, turning the orange as you. The dressing is just the juice from the blood oranges and olive oil and it's all so pretty, it's nothing short of a sun lamp beaming forth from a salad bowl. Eggplant Puree and Matzo Ball Soup Seven years ago: Asparagus, Artichoke and Shiitake Risotto.

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