Chefs' recipes: Warm salad from duck breast Magre Brand chef of the French cafe "Jean-Jacques" in St. Petersburg Vitaly Murachev told The Village how to prepare warm salad "Salardez" from duck breast Magre

When appetizers involving chicken seem boring and ordinary, but you want to apply your culinary art to poultry, this dish may well surprise even an experienced gourmet. So: salad with duck - for your attention! Some people find this meat too fatty, but all this can be attributed to various parts except the sternum. Of course, such a fillet will be darker and fattier than the same chicken fillet, but the taste will become more delicate, and the duck salad itself will be juicier. Well, let's try to cook?

A little about the meat itself

Duck flesh is quite fatty, so it’s better to season the salad with something spicy. Vegetables are also a great addition to this main ingredient. Salads with various sour fruits are popular in various cuisines: blue plums, pomegranates, figs, oranges and tangerines. In general, duck salad is a satisfying product, nutritious and healthy at the same time, regardless of what kind of auxiliary ingredients you add to it. Duck meat is also very specific: smell, taste. Therefore, it may not be combined with every product. As for dressings, duck salad loves the combination of balsamic vinegar and vegetable (olive or other) oil. You can also use lemon, lime, or orange juice. And now - the recipe.

Salad with fennel and duck fillet

This spring dish can replace a full lunch, because it is extremely nutritious. In general, duck meat goes well with any food, which makes preparing salads with it a real creativity.

Products:

• breast – 1 pc.;
• salad – up to 100 g;
• orange – 2 pcs.;
• fennel – 1 pc.;
• shallots - 1-2 pcs.;
• weak port - 1 tbsp. l;
• lemon juice – 1 tbsp. l;
• olive oil - 1 tbsp. l;
• salt and freshly ground pepper to taste.

Time required: 35 minutes.

Calories: 169.

How to cook:

1. Preheat the oven to 170°C;
2. Roll the breast in spices and make several cuts diagonally across the top of the skin.
3. On a hot grill pan, fry the breast for a couple of minutes, placing it skin side down, until browned;
4. Cook over medium heat for another 3 minutes, turning;
5. Place the meat in the pan and cook in the oven for 7 minutes;
6. Take out the meat, cover with a towel and let it “finish”;
7. Cut the fennel into two parts and chop into strips;
8. Wash and cut lettuce leaves as desired;
9. Mix the salad with fennel and place on plates;
10. Peel one orange and break into slices;
11. Make the sauce: squeeze the juice out of the remaining orange, pour in port wine, olive oil and add spices;
12. Finely chop the shallots and add to the sauce;
13. Mix the dressing and pour it on top of the salad;
14. Cut the breast against the grain into thin slices;
15. Place on salad and add chopped orange slices;
16. Mix everything and serve;
17. If the oranges were sweet, you can add lemon juice to the dressing if desired, for a more sour taste.

Preparing a hot snack

1. First, cut the duck fillet into small pieces.
2. Peel the ginger (root) and grate it finely. Cut the chili into strips.
3. Pour vegetable oil into a frying pan and heat thoroughly. Add pepper, ginger and chopped duck. Fry over high heat for 3 minutes until the meat turns golden.
4. Peel the onion and finely chop it. Cut the sweet pepper into pieces (or half rings, strips - whatever you like). Cut the celery into half rings. Place all these ingredients in a frying pan and fry a little more.
5. Cut the zucchini into strips. Cut the plums, remove the pits and cut them into slices. Add zucchini and plums to the pan, add soy sauce, stirring, and fry for a short time.
6. Shred the cabbage and cilantro and place in a frying pan to add to the total mass. Bring to a boil and turn off. Let it brew for 15 minutes.
7. Serve hot (warm), garnished with fresh herbs and tangerine slices.

Duck breast with arugula

Fresh herbs and juicy duck – all this includes in this dish, which will be an excellent option for a holiday dinner.

Products:

• duck breast – 300 g;
• celery stalk – 1 pc.;
• oil – 3 tbsp. l;
• lemon – ½ piece;
• apple slices - 8 pcs.;
• sesame – 10 g;
• pickled ginger – 5 g;
• arugula and spices to taste.

Time spent: 35 minutes.

Calorie content: 250 kcal.

Preparation:

1. Prepare the breast and fry in a dry frying pan until golden brown;
2. Cut the apples, already peeled from seeds, into slices and then into strips;
3. Squeeze the juice from half a lemon and sprinkle it over the apples to prevent them from turning yellow;
4. Wash the celery and cut into strips;
5. Wash the arugula, drain off excess water and place in a salad bowl;
6. Cut the meat into medium pieces;
7. Place all ingredients in a salad bowl and mix;
8. Season the dish with salt and oil;
9. Sprinkle with sesame seeds and thinly sliced ​​ginger.

With oranges

Salad with duck and oranges is an excellent and delicious delicacy with oriental roots. We will need: duck breast, lean (preferably olive oil), lettuce, red onion, orange. And for dressing a tasty and unusual salad: a spoonful of soy sauce, 3 tablespoons of vegetable oil, 2 tablespoons of orange juice, a little grain mustard, spices like peppers, salt.

Duck salad “Asia” with ginger, lime, cucumbers, pine nuts, soy, tomatoes and radish

This is a unique and adapted variation on the theme of Asian cuisine. It has a rich, spicy-sweet taste with spicy undertones.

Ingredients:

• Duck fillet - 1 pc.
• Sprouted soybeans - 1 handful.
• Cashews - 1 handful.
• Radish - 0.12 kg..
• Medium lime - 1 pc.
• Onion feathers - 1 small bunch.
• Sesame oil - 6 tbsp. l.
• Grated ginger - 20 g.
• Arugula - 0.15 kg.
• Tomatoes - 2 pcs.
• Honey - 2 tsp.
• Soy sauce - 7 tbsp. l.
• Worcestershire sauce - 1 tsp.

Preparation:

For salad dressing, combine 1 tbsp into bowls. l. soy sauce, Worcestershire sauce, 1 tsp. honey, and 4 tbsp. l. sesame oil.

Separately, mix the remaining soy sauce, ginger and honey.

Dip the duck breast into the resulting mixture and leave for 2-3 hours.

Fry the duck on both sides until a brown crust forms and slice into thin petals.

Cut the tomatoes into slices

Grate the radish using a Korean carrot grater.

Chop the onion feathers.

Place all ingredients in a deep container and stir.

You can use any hot sauce in place of Worcestershire.

Simple cooking

• Wash and dry the breast. We make cuts on the skin, not all the way to the end. Mix butter with salt and pepper. Marinate the breast in this mixture, leaving it in a bowl for 15-20 minutes.
• Wash the lettuce leaves and dry them to remove excess moisture.
• Peel the orange, remove the films so that only the pulp comes out.
• Cut the onion into half rings.
• Heat the frying pan thoroughly. Place the breast skin side down and fry quickly until golden brown (on both sides).
• After that, put the breast in a baking dish and bake in an oven heated to 190 ° C for 10 minutes. Then cut the fillet into cubes.
• Place lettuce leaves on a plate, top with pieces of duck fillet and orange slices, chopped onions.
• Cover the top with lettuce leaves.
• To make the dressing, mix the above ingredients and pour over the dish.

Salad recipe with duck fillet and raspberries

The combination of meat and sweet raspberry syrup cannot leave anyone indifferent!

Products:

• breast;
• sugar – 2 tbsp. l;
• raspberry liqueur - ½ tbsp.;
• Philadelphia cheese – 1 pc.;
• orange slices – 10 pcs.;
• raspberries – 0.3 kg;
• seeds - 2 tsp;
• greens – ½ bunch;
• ginger and cinnamon - ½ tsp each.

Time required: 30 minutes.

Calories: 230.

How to cook:

1. Fry the fillet in a dry frying pan until golden brown and cut into pieces;
2. Boil the liqueur and add sugar to it;
3. As soon as the sugar dissolves, add 200 grams of raspberries and add all the spices;
4. Boil and keep on fire for 15 minutes;
5. Strain the sauce;
6. Prepare the orange pulp and cut into pieces;
7. Chop the greens;
8. In a plate, mix salad with orange, 100 grams of raspberries and cheese. Place meat on top and season with sauce;
9. Sprinkle with sesame seeds and serve.

Let's take the pear!

Salad with duck and pear is an excellent choice for a holiday table. We will need: a couple of medium duck fillets, a large pear (or several small ones), one hundred grams of feta cheese, 2 bunches of arugula, a mixture of peppers and salt. To season: a few spoons of lean olive oil, the same amount of balsamic vinegar, juice from half a lemon, pepper and salt to your taste.

Amsterdam duck salad with fresh cucumbers, cherry tomatoes and croutons

An unusual salad with an even more unusual combination of ingredients. Especially for experimenters and lovers of new recipes.

Ingredients:

• Baked duck fillet - 1 pc.
• Wheat bread croutons 0.1 kg.
• Lettuce leaves - 0.15 kg.
• Fresh cucumbers - 1 pc.
• Cherry tomatoes - 8 pcs.
• Parsley - 1 bunch.
• Wine vinegar - 1 tbsp. l.
• Water - 2 tbsp. l.
• Tomato confiture - 3 tbsp. l.

Preparation:

Slice the duck fillet into thin petals and the cucumbers into strips.

Tear the lettuce leaves into medium-sized pieces.

Chop the parsley.

Cut the tomatoes in half.

Combine jam, water and vinegar.

Layer the ingredients and top with the tomato mixture.

Preparation

Make several shallow cuts on the skin of the fillet. Let's add salt and pepper. Fry over low heat on both sides (5 minutes on each). Transfer to a plate, cover with foil and let stand for a while. In the meantime, prepare the sauce. To do this, mix the above ingredients in a bowl and beat until foamy. Cut the pear into thin slices. Crumble the feta coarsely by hand. And cut the duck fillet into small pieces. Next, put arugula in plates, add cheese and pear, and put chopped fillet on top. Before serving, you will need to add sauce and stir. Bon appetit everyone!

Warm duck salad with raisins, cashews, mushrooms, cherry tomatoes and citruses

An ideal option for connoisseurs of unusual flavor combinations. This salad is best served on dark dishes to maximize the color diversity of the ingredients.

Ingredients:

• Duck fillet - 1 pc.
• Any wild mushrooms - 0.1 kg.
• Cashews - 1 handful.
• White raisins - 0.6 kg.
• Medium citrus - 1 pc.
• Orange juice - 1 tbsp. l.
• Cherry tomatoes - 5-7 pcs.
• Arugula - 0.15 kg.
• Onion - 1 pc.
• Basil leaves for decoration.
• Olive oil - 4 tbsp. l.
• Balsamic vinegar 1 tbsp. l.
• Honey - 1 tsp.

Preparation:

Combine 2 tbsp in a bowl. l. oils, vinegar, orange juice and honey.

Fry the duck fillet until half cooked.

Add raisins, cashews and mushrooms. Continue frying until fully cooked.

In a separate bowl, fry the pre-prepared mushrooms.

Slice the duck fillet into thin slices.

Cut the tomatoes in half.

Peel the citrus and divide into slices.

Place all ingredients in a deep container and stir.

Salad with duck and grapefruit

Duck meat always goes well with citrus fruits, no matter what kind of fruit is used.

Products:

• grapefruit - 1 pc.;
• breast – 1 pc.;
• salad - 200 gr;
• oil and vinegar - 2 tbsp each. l;
• salt, pepper - to taste.

Time required: 1 hour.

Calories: 170.

Stages of dish assembly:

1. Place the frying pan over medium heat and place the meat on it, skin side down;
2. Pour the fat that will be rendered from the meat on top of the breast;
3. Keep the meat in the pan for only 25 minutes;
4. Then put the breast in the oven (preheat to 200 degrees);
5. After keeping the breast in the oven for 10 minutes, remove it and let it cool slightly;
6. While the breast is reaching, cut the grapefruit into pieces;
7. In a bowl, mix oil and vinegar, add salt to taste and add salad;
8. Add thinly sliced ​​breast and grapefruit;
9. Add spices and serve.

Festive salad with shrimp

It’s hard to imagine the top 5 salad recipes for the New Year without the option with shrimp. Seafood is prepared quite easily and simply. They do not require much time - literally 5 minutes, and delicious shrimp are ready. This means you can prepare the salad quickly, literally just before serving. You can also prepare the ingredients the night before and store them in storage containers with airtight lids until serving.

Use:

• 1 kg boiled shrimp, peeled;
• 200 g corn;
• 1/4 tbsp. cold pressed olive oil;
• 250 g cherry tomatoes;
• 2 pinches of lettuce with separated leaves;
• 3 cloves of garlic;
• 1/2 red onion;
• 2 tsp. ground cumin;
• 1 tsp. ground coriander;
• 1 tsp. smoked paprika;
• 1/4 tbsp. lime juice plus lime wedges for serving;
• 2 avocados;
• 1/2 tbsp. fresh coriander leaves.

Festive salad with shrimp

Preparation:

1. Heat a frying pan over high heat.
2. Brush corn with 2 teaspoons oil.
3. Cook corn, turning occasionally, for 10 minutes or until lightly charred. Transfer to a cutting board. Set aside to cool.
4. Heat 1 tablespoon oil in a skillet over medium heat.
5. Peel and chop the garlic with a knife. Add garlic to the pan.
6. Cook 30 seconds or until fragrant.
7. Add recommended spices.
8. Cook, stirring, 30 seconds or until fragrant.
9. Remove from heat into a small bowl.
10. Add lime juice and remaining oil. Stir the dressing until smooth.
11. Add peeled shrimp and 1 1/2 tbsp. l. dressing in a large bowl. Stir to coat each shrimp in the spices.
12. Finely chop the red onion.
13. Cut the cherry tomatoes in half.
14. Center lettuce on a large serving platter.
15. Place corn, shrimp, tomatoes, avocado, beans and onions around.
16. Drizzle with remaining dressing.
17. Sprinkle with coriander.

Smoked chicken salad with fresh cucumber

Smoked chicken salad is a very popular dish on the holiday table, and therefore deserves to take pride of place in the top 5 salad recipes for the New Year. This wonderful dish will perfectly complement a side dish of potatoes and will highlight the main dish in the form of a baked bird. It is usually eaten quickly. But if there is some left over, it keeps well in the refrigerator for several days.

You can buy smoked chicken for salad in the store or cook it yourself at home. To give you choice, we offer full cooking technology. If you don't have the desire or time to smoke, skip these steps and use the finished product.

For smoking:

• Black pan;
• Foil;
• Wood chips for smoking;
• Water;
• Strainer.

How to smoke:

1. Place the strainer into the pan.
2. Place the chicken breast fillet on a strainer (you can first lightly cook it in the oven for 10 minutes with salt and pepper).
3. Cover the pan and smoke the chicken until it turns brownish-yellowish and is firm.
4. Mayonnaise with honey and curry is the perfect combination for smoked chicken. Lubricate the breast with this dressing.

Ingredients:

• 4 smoked chicken breasts;
• 180-200 g of lettuce leaves;
• 12-14 cherry tomatoes;
• 2-3 small cucumbers;
• 150 g feta cheese;
• 20 olives;
• ½ red bell pepper;
• ½ yellow bell pepper;
• ½ green bell pepper;
• 1-2 pinches of sun-dried tomatoes;
• 1 avocado;
• 1 red onion.

For refueling:

• 2 tbsp. l. olive oil;
• 1/3 tbsp. honey;
• 3 tbsp. l. whole grain mustard;
• 2 tbsp. l. Dijon mustard;
• salt and pepper to taste.

Smoked chicken salad with fresh cucumber

Preparation:

1. Wash the lettuce leaves thoroughly and pat dry with a paper towel. Chop or tear into large pieces into a bowl.
2. Cut the cherry tomatoes in half.
3. Cut the cucumbers into quarters and add to the bowl.
4. Cut the pepper halves into small cubes and place in a bowl.
5. Crumble the feta cheese into small pieces and add to the bowl.
6. Cut the sun-dried tomatoes into small pieces and place.
7. Place olives whole or cut into rings. In the second case, they will look more appetizing.
8. Use a small red onion. Chop it thinly into half rings.
9. Separate the avocado pit and cut the pulp into thin slices.
10. Cut the chicken into thin strips.
11. Prepare the dressing using a blender: place the ingredients in a bowl and beat thoroughly.
12. Combine all ingredients in a bowl, add dressing, mix well.
13. Adjust salt and pepper content.
14. Place in a deep serving bowl and serve.