Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, smoked duck with kale, pomelo and walnut dressing. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Smoked duck with kale, pomelo and walnut dressing is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Smoked duck with kale, pomelo and walnut dressing is something which I’ve loved my whole life. They’re fine and they look wonderful.
FULL RECIPE BELOW Do you know that the skin of the pomelo can be eaten? We use the whole pomelo in two of our recipes; our Braised Duck with Pomelo Skin. Smoked duck breast salad with blood orange, walnut and truffle. Last weekend we bought a flavoursome smoked duck breast from Pialligo Tea-smoked duck with tamarind and plum sauce.
To begin with this recipe, we have to first prepare a few ingredients. You can have smoked duck with kale, pomelo and walnut dressing using 8 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Smoked duck with kale, pomelo and walnut dressing:
- Make ready 2 duck breasts
- Get 150 g curly kale
- Prepare 150 g pomelo
- Prepare 30 g walnuts
- Make ready 1 clove garlic
- Make ready 15 ml olive oil
- Prepare 40 g manchego cheese
- Prepare Salt
Traditional French flavors—duck breasts, cracklings, walnuts and nut oil—are paired with raspberries and frisée to make this completely original salad. Season dressing to taste with salt and pepper. Bring to room temperature and whisk before using. Pour the dressing over the greens.
Steps to make Smoked duck with kale, pomelo and walnut dressing:
- 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.
- Toast walnuts and add garlic clove at the end to take rawness of it.
- 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
- Blanch curly kale in salted boiling water. Cook it for 1 min then cool it down immedietly under cold water
- 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
- 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.
- 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
- 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.
Bring to room temperature and whisk before using. Pour the dressing over the greens. Then toss with most of the toasted walnuts and Parmgiano-Reggiano, reserving some to garnish the serving dish. Loved the Dijon dressing on this kale and Brussels sprouts salad… used 'shaved Parmesan' and the presentation was equally lovely as was the. Hot smoked duck is one of the finest things you can do in a food smoker.
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