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Roasted Vegetable Salad with Crispy Tangerine Duck



This sounds hard and daunting and complicated and messy. Looks are deceiving. I really, truly strive to cook dinner as quickly as possible while messing up as few dishes as possible. I really, really hate cleaning dishes. If you can’t find/afford/like duck, a Frenched chicken breast–a bone-in, skin-on chicken breast with the wing attached, would be an equally flavorful and very affordable substitution. We’re submitting this recipe to MarksDailyApple.com for his recipe contest. Wish us luck!

Ingredients for Roasted Veg

  • a few glugs of olive oil
  • 1 bunch asparagus, cut the stalks into 1/4’s
  • 1 lb. various mushrooms, sliced (we used shiitake and plain ole button)
  • S&P

Ingredients for Duck

  • 1 T fat of your choice
  • 1 lb. duck breast
  • liberal amount of salt and pepper

Ingredients for Vinaigrette

  • 4 tangerines, juiced
  • zest of 1 tangerine
  • 2 T wheat free soy sauce
  • 1 T vinegar
  • S&P

Method

Get your oven to 450°F.

Add a few glugs of olive oil on a baking sheet. Add the asparagus, mushrooms and S&P. Drizzle the veg with a bit more oil, toss it around with your hands and put in the oven. Roast until browned and crispy, about 3o minutes.

While the veg is roasting, add 1 T of fat to a saute pan and place on medium heat.

Take a sharp knife and score the skin of the duck at an angle, all the way from the top to the bottom. Turn the duck and score at the opposite angle. You’re just making little diamonds or squares. Why? Because it’s pretty and more importantly, it helps the skin cook faster and the end result is much crispier.

Liberally pat salt and pepper on the duck. Place the duck, skin side down into the saute pan. The goal here is to get the skin to render (get crispy) without overcooking the duck or burning the skin. Make sure your heat is around medium-low to medium. Saute, with the skin side down, for about 20 minutes. Flip the duck onto the other side and saute for approx. 10 minutes. The internal temperature should reach around 150°F for medium rare. Let the breast rest for about 7 minutes and slice as thinly as possible.

Duck releases a ton of fat. SAVE IT! If you think bacon fat is tasty, wait until you use duck fat!

To make the vinaigrette, combine all ingredients into a jar with a screw top lid and shake, shake, shake. Toss the dressing with the roasted veg, reserving some to spoon over the top of the duck.

3 comments

  1. How did I miss this recipe???? For some reason it isn’t on your home page… I only found it by looking at other recipes. As it is, now that I HAVE found it, I will make it as soon as I find some duck, it looks delicious!

  2. Just got done eating this! Hit it right out of the ballpark… Again… And again… And again!!!! You just keep on doing what you are doing! Flavors in this dish were pretty perfect. I didn’t have white vinegar so I used red wine vinegar and it was just fine! You are the bomb!

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