rick the skin on each duck fillet with a fork.
Whisk together fish sauce, chili sauce, lime juice, sugar and chili. Set aside.
In a large serving bowl, combine duck with remaining ingredients. Add vinaigrette and toss to combine. Season and serve.
For the ginger and lemongrass dressing, whisk together ginger, lemongrass, palm sugar, lime juice and fish sauce. Set aside.
Blanch carrots, snow peas and corn in boiling salted water for 30 seconds. Immediately drain and run under cold running water until cool.
Meanwhile, cook noodles in boiling salted water until just tender then drain.
Combine vegetables, noodles and duck in a large serving bowl along with sprouts, herbs, chilies and dressing. Toss gently to combine.
In a large bowl, squeeze the juice of the limes.
Add fish sauce and Chili Paste. Wisk until Chili Paste dissolves in sauce.
Add sugar and red chili powder. Mix well for 1 minute.
Add duck, red Onion, green Onions, cilantro leaves. Mix well until all ingredients are covered.
Optionally, add tomatoes and cucumber and mix well.
On a plate, place the lettuce so they form a bed.
Transfer the duck salad to the plate.
Optionally, sprinkle top with cashew.
Remove skin and flesh from duck, discarding bones. Shred the duck meat and skin. Using a vegetable peeler, slice cucumbers into ribbons.
In a large bowl, combine duck, cucumber, tat soi or pak choi, sprouts, mango and cashews. To make dressing combine the mango nectar, olive oil, brown sugar, and chili in a small bowl and whisk together. Season to taste.
Drizzle dressing over salad. Toss gently. Serve duck salad wrapped in warmed pancakes, if desired.
core the skin of the duck breasts and season.
Heat
Boil, steam or microwave sugar snap peas until just tender. Rinse under cold water until cool then drain.
Combine duck, sugar snap peas, mandarin oranges, lettuce, pomegranate and nuts in a large serving bowl.
Whisk together garlic, mustard, lemon juice and olive oil then pour over salad and toss gently to combine. Season.
Toss together chopped duck meat, snow peas, mango, shallots, mizuna, herbs and chili. Whisk together ingredients for dressing then pour over salad and toss to combine. Season.
Combine duck, sugar snap peas, mango, shallots, mizuna and herbs in a large bowl. Whisk together ingredients for dressing then pour over salad and toss gently to combine. Season.
Toss duck with remaining ingredients.
To make the orange dressing, whisk together all ingredients. Drizzle over salad and toss to combine. Serve.
Place onions in a small bowl of iced water. Set aside until curled. For the dressing, whisk wine vinegar, olive oil and honey in a small bowl. Season to taste.
Arrange arugula, duck and cherries on a large serving platter. Drizzle dressing over salad. Top with onions, additional cherries and macadamias.
Combine the shallots, lime juice, sugar, fish sauce and oil in a medium bowl. Set aside for 10 mins until the shallots become transparent.
Combine the cucumber, herbs and kaffir lime leaves in a large bowl. Add the shallot mixture and toss well.
Arrange the duck on a serving platter with the salad. Top with chili pepper and green onion. Accompany with lime wedges.
In a medium bowl, combine shallots, lime juice, palm sugar, fish sauce and peanut oil. Set aside for 10 mins, until shallots become transparent.
Meanwhile, in a large bowl, combine herbs, kaffir lime leaves and cucumber. Add shallot mixture and toss to combine.
Arrange duck and salad on a serving plate and top with chili and spring onion. Serve with lime wedges.
dissolve cornstarch in orange juice, place in small saucepan and heat to thicken, remove from heat, add remaining dressing ingredients and cool.
toss salad greens with strawberries and oranges.
add dressing, toss.
top salad with duck confit and walnuts.
on-stick frying pan, Add duck and cook 5 minutes each
ork in pan.
Make salad; Line crispy tortillas with romaine
Mix the dressing with a whisk.
Place ingredients in a salad bowl.
Toss with dressing.
Serve over iceberg lettuce.
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
4 cups.
*NOTE: The recipe for the caramelized nuts will
he mixture over the potato salad and stir in lightly.