Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, smoked duck with kale, pomelo and walnut dressing. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
See great recipes for Smoked duck with kale, pomelo and walnut dressing too! Toast walnuts and add garlic clove at the end to take rawness of it. See great recipes for Salmon and Kale poke bowl salad too!.
Smoked duck with kale, pomelo and walnut dressing is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Smoked duck with kale, pomelo and walnut dressing is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must 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:
- Prepare 2 duck breasts
- Take 150 g curly kale
- Get 150 g pomelo
- Prepare 30 g walnuts
- Take 1 clove garlic
- Make ready 15 ml olive oil
- Make ready 40 g manchego cheese
- Prepare Salt
Begin this recipe by lighting your smoker for indirect grilling and soaking your wood chips in water. Use a fork to poke holes in the skin of the duck so your seasoning can go past the fat and into the meat of the duck. Season the duck with the black pepper, garlic salt, soy sauce, honey and red wine inside and out. Smoked Duck Smoked duck breast, green apple, aioli, Japanese cucumber, hoisin sauce and sourdough, served with side of mixed green salad, choice of preparation and add on of gluten-free toast available.
Instructions 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.
For the baked mushrooms, mix the portobello mushrooms with the olive oil, balsamic vinegar, thyme, rosemary, salt and pepper. Duck Benny: Duck Confit, creamy garlic mayo, alfalfa sprouts Shrimp Benny: Shrimp cake, corn, basil mayo, sautéed peppers. Operating Hours Monday Closed Tuesday Closed Wednesday Preparation. Place all the ingredients including the tempeh in the mixing bowl with the pomelo. Shake or stir well to combine, and pour over the pomelo salad.
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