How to Spring Yummy Smoked duck with kale, pomelo and walnut dressing

How to Spring Yummy Smoked duck with kale, pomelo and walnut dressing Delicious, fresh and tasty.

Smoked duck with kale, pomelo and walnut dressing. Great recipe for Smoked duck with kale, pomelo and walnut dressing. Had some ingredients to use up. Wasn't sure what I was going into lol.

See recipes for Holiday inspired pan fried duck with celeriac mash and fig sauce too.

Put the watercress, spring onions and chicory in a bowl and toss with three-quarters of the dressing.

Rich and gamey, duck is a great ingredient to use in a salad, where it can be balanced by softer flavours and enhanced by a well-chosen dressing.

You can cook Smoked duck with kale, pomelo and walnut dressing using 8 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Smoked duck with kale, pomelo and walnut dressing

1. It’s 2 of duck breasts.

2. Prepare 150 g of curly kale.

3. Prepare 150 g of pomelo.

4. It’s 30 g of walnuts.

5. It’s 1 clove of garlic.

6. Prepare 15 ml of olive oil.

7. Prepare 40 g of manchego cheese.

8. It’s of Salt.

Duck salads can be simple or innovative dependent on your needs.

See recipes for Mixed greens and pomelo salad with passionfruit dressing too..

I loved it with macadamias for the tropical theme but cashews, pecans, and walnuts would work well too.

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Smoked duck with kale, pomelo and walnut dressing instructions

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..

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Re: the gorgonzola, I would recommend using domestic rather than imported as imported tends to be creamier and less clumpy and therefore does not incorporate as evenly into the salad.

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