Steps to Make Perfect Asian duck and blood orange salad

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, asian duck and blood orange salad. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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.

Asian duck and blood orange salad is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Asian duck and blood orange salad is something that I’ve loved my whole life. They are fine and they look fantastic.

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

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

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

Steps 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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