How to make Smoked duck with kale, pomelo and walnut dressing tasty

Smoked duck with kale, pomelo and walnut dressing - Turned out great! Very moist.. Today I am sharing this Smoked duck with kale, pomelo and walnut dressing! A quick and easy dinner that is ready in under 25 minutes! Traditional French flavors—duck breasts, cracklings, walnuts and nut oil—are paired with raspberries and frisée to make this completely original salad. Season generously with salt and pepper. Add the frisée, Boston lettuce and walnuts and toss to coat. Top the salad with the raspberries, sliced duck. A smoked duck recipe with step-by-step instructions on how to smoke duck or goose at home.

This recipe works with wild or farmed waterfowl. Remember, the smoky flavor lingers in skin and fat far more than meat. If you smoke a skinned duck it will be more like jerky and less like a proper smoked.

You can cook Smoked duck with kale, pomelo and walnut dressing with 8 Ingredients and 8 steps. See the following guide!

1. 2 duck breasts.
2. 150 g curly kale.
3. 150 g pomelo.
4. 30 g walnuts.
5. 1 clove garlic.
6. 15 ml olive oil.
7. 40 g manchego cheese.
8. Salt.

BEST sautéed kale you will ever taste! Seasoned with smoked paprika and crushed chile pepper flakes. Greens are often prepared with garlic, vinegar, sesame oil, bacon, chili pepper, or barbecue sauce, strong flavors that can balance the inherent bitterness of the. Rinse the pepperoncini, remove the seeds and slice into thin rings.

1. 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..
2. Toast walnuts and add garlic clove at the end to take rawness of it..
3. 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.
4. Blanch curly kale in salted boiling water. Cook it for 1 min then cool it down immedietly under cold water.
5. 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.
6. 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..
7. 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.
8. 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..

Mix the kale with pickled cucumbers, onion, pepperoncini, tomatoes, and olives in a bowl. Season dressing to taste with salt and Sprinkle with walnuts and pomegranate seeds. Drizzle with some of remaining dressing. Rather than crisping the skin under a broiler, I use a propane torch to give a more. With the duck skin, slice into pieces and dress with the spice mix and potato starch and set to one side.