Festive Recipe ~ Ginger & Five Spice Marinated Duck, Chantaney Carrot, Kale, Fennel & Orange Salad

(Last Updated On: 12th December 2016)

By Chef Avinash Mohan, Executive Chef at The Address Dubai Marina:Care for a sit-down please? Very often, recipes from fancy hotels and restaurants fail miserably at home. We have made sure that the recipes that we are sharing in this edition are full-proof and bring a lot of magic to your dining table. Don’t forget to prepare a sit-down meal with baubles and hand written messages adding warmth and charm for your guests!

Ginger & Five Spice Marinated Duck, Chantaney Carrot, Kale, Fennel & Orange Salad

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Serves: 4

Ingredients

For the Duck

  • 4 large duck breast
  • 2 tsp dry ginger powder
  • 2 tsp five spice powder
  • 100 ml olive oil
  • 1 tsp salt
  • ½ tsp pepper
  • 60 ml orange juice
  • 30 gms butter

For the Chantaney Carrot

  • 250 gms chantaney carrots
  • 30 ml olive oil
  • 25 gms butter
  • ½ tsp cardamom
  • sea salt to taste
  • ½ tsp ground black pepper

For the Kale

  • 30 ml olive oil
  • ½ tsp ground black pepper
  • ½ tsp grated nutmeg
  • sea salt to taste

For Fennel & Orange Salad

  • 200 gms fennel bulb, finely sliced and immersed in ice cold water
  • 4 pieces orange segments
  • 1 bunch sakura cress
  • dill leaves few sprigs
  • 1 lemon, juiced
  • ½ tsp salt
  • ½ tsp pepper
  • 60 ml olive oil

Method

For the Duck

  1. Score the duck skin side in a criss cross manner with a sharp knife.
  2. Marinate the duck with ginger powder, five spice powder, salt, pepper and oil.
  3. Heat the pan to a high temperature and sear the duck. Reduce the heat and cook the duck slowly on the skin side until golden brown and crisp.
  4. Just before serving turn it over and sear the meat side. Add orange juice and reduce. Add butter and swirl and remove from flame.

For the Chantaney Carrot

  1. Heat olive oil in a saucepan and add the butter. Once melted, toss in the carrots and sauté for 2 minutes. Add the rest of the ingredients and 200 ml of water, cover and cook over a low heat, until soft.
  2. Once the carrots are soft, transfer to a blender and blitz until smooth. Add water if required. Check the seasoning and adjust as desired.

For the Kale

  1. Remove tough stems from the kale and then very finely chop the leaves.
  2. Boil 3 liter water add 1 tsp salt and blanch the kale leaves by immersing for 1 minute. Remove and transfer into ice water approximately 1 liter.
  3. Transfer to a blender with all the other ingredients and blitz until smooth. Add water if required. Check the seasoning and adjust as desired.

For Fennel & Orange Salad

  1. Make a dressing by combining lemon juice, olive oil salt and pepper.
  2. Put all the ingredients in a bowl and add dressing and toss just before serving.

Chef Avinash hearts out: In a nice large plate spoon the carrot and kale puree. Place the duck breast either whole or even sliced. Add the salad on the plate and serve.

[Image and recipe provided by The Address Dubai Marina. This Festive Special Feature is brought to you by The Address Dubai Marina]


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4 (2 Votes)

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The salad recipe looks not only colourful but is also healthy and delicious!

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    Festive Recipe ~ Ginger & Five Spice Marinated Duck, Chantaney Carrot, Kale, Fennel & Orange Salad

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