Smoked Duck Salad w/ Tangerine Vinaigrette

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Smoked-Duck-Salad-Tangerine-Vinaigrette
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This delicious smoked duck salad recipe was provided compliments of world famous Chef Chai of Chai’s Island BistroDining Out with Chai & Singha Thai Restaurant.

Smoked-Duck-Salad-Tangerine-Vinaigrette
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Smoked Duck Salad w/ Tangerine Vinaigrette

A beautiful salad topped with smoke infused duck and a tangerine dressing.
Prep Time1 d
Active Time1 hr
Ready In:1 hr
Total Time1 d 2 hrs
Course: Salad
Cuisine: Hawaiian Celebrities Restaurants
Keyword: poached pears, tangerine, smoked duck, salad, chef chai, Tangerine vinaigrette

Materials

  • 1 lb Mixed Green
  • 1/2 lb Teardrop Tomatoes
  • 16 Slices Poached Pears
  • 2 Smoked Duck Breast, Thinly Slices
  • 1 C. Candied Walnuts
  • 1 tbsp Tangerine Vinaigrette Per Person
  • Kosher Salt To Taste
  • 1 C. Black Tea

Vinaigrette:

  • 1 C. Fresh Tangerine Juice
  • 1 C. Orange Juice
  • 1/4 C. White Wine
  • 1 Clove Garlic, Chopped
  • 2 Cloves Shallot, Chopped
  • 1/2 C. Blended Olive Oil
  • 1 tbsp Tubular Chives Cut Small Pieces
  • Salt And White Pepper To Taste

Poached Pears:

  • 2 Pieces Firm D'anjou pear
  • 1/2 C. White Wine
  • 1/2 C. Granulated Sugar
  • 1 Bay Leaf
  • 1/2 tsp Whole Peppercorn
  • 1/2 tsp Juniper Berry
  • 1 Whole Lemon, Slices

Candied Walnuts:

  • 4 oz Walnut Halves
  • 2 tbsp Corn Syrup
  • 2 tbsp Granulated Sugar
  • Pinch Cinnamon
  • Pinch Salt
  • 1/2 tbsp Toasted Sesame Seeds

Instructions

  • Rub the Duck breast with Kosher salt until fully coated and let sit over night.
  • Wet the black tea and place in a small wok or smoker and place over high heat until the tea starts smoking.  Lower the heat to low and place the duck breast on a rack over the smoking tea.
  • Cover the entire wok or smoker and cook for about 30 minutes, then remove from smoker and let cool.
  • To serve, thinly slice the breast lengthwise and place a four to five pieces on a plate.
  • Fan out the duck breast on the top of a plate.
  • Toss the mixed greens with the vinaigrette and mount in the center of the plate.
  • Garnish the salad with the poached pears, tomatoes and candied walnuts.
  • Serve immediately.

Vinaigrette:

  • Sweat shallot and garlic with a tablespoon of olive oil for a minute and deglaze with white wine.
  • Add tangerine and orange juice, simmer with slow heat until the liquid come down to 1 cup let it cool down.
  • Put in a blender and blend until the dressing is smooth (no large piece of garlic or shallot).
  • Slowly pour the oil into the blender so that it emulsifies.
  • Add salt and pepper to taste, remove from blender and add the chives.
  • Hold in the refrigerator until ready to serve.  You may add some sugar if need.

Candied Walnuts:

  • Start by toasting off the walnuts in a 275 degree oven until crispy about 5-7 minutes.
  • Meanwhile, in a saucepot, add sugar, corn syrup, cinnamon and pinch of salt and bring to a boil with medium low heat and to cook until  the liquid bubble and turn color to a light brown. (Must be really careful a few seconds too long can burn the sugar.
  • Remove from heat and toss the toasted walnuts and sprinkle with sesame seed, mix well and lay out the coated walnuts on parchment paper and let cool.

Poached Pears:

  • Cut the pear in 1/8 from top to bottom and remove the seeds. Set aside.
  • Add all the ingredients except the pear in a pot and bring to a boil and lower to a simmer for 5 minutes turn the heat off and toss in fresh pear.
  • Let it cool down in the refrigerator set aside until ready to serve.
  • **This is not a normal way to poach the pear, the pear should be under cooked and slightly firm

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