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Warm Duck Salad With Roasted Beetroot

 
One serving costs about $5.71 One serving costs about $5.71

$5.71 per serving

5 people like this recipe

5 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,healthy,gluten free side dish,lunch,main course,salad,main dish,dinner
spoonacular Score:90%

Spoonacular Score: 90%

 

Need a gluten free main course? Warm Duck Salad With Roasted Beetroot could be an awesome recipe to try. For $5.71 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 423 calories, 30g of protein, and 21g of fat each. It is brought to you by spoonacular user aliparpar. Head to the store and pick up salt and pepper, feta cheese, honey, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. Warm Duck Salad With Roasted Beetroot, Warm Duck Breast Salad With Spinach, Kalamatan Olives, Roasted P, and Warm Lamb Salad With Beetroot And Lentils are very similar to this recipe.

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Downton Abbey Countess of Grantham Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.

Downton Abbey Countess of Grantham Chardonnay

Our Downton Abbey Chardonnay displays lovely aromas of tropical fruits and subtle oak on the nose, which give way to flavors of citrus and fresh-cut pineapple on a soft, silky palate. The wine's bright characters and luscious mouthfeel continue through a clean, medium finish. The beautifully balanced and food-friendly bottling is the perfect wine choice for you most regal gatherings or spontaneous get-togethers.

» Get this wine on Amazon.com

Ingredients

Servings:
1.1 lb
1.1 lb duck breast
duck breast
10.58 oz
10.58 oz baby beets
baby beets
1
1  orange zest
orange zest
2 tsps
2 tsps honey
honey
1 tsp
1 tsp salt
salt
3 cups
3 cups greens
greens
4 Tbsps
4 Tbsps pine nuts
pine nuts
1 can
1 can canned mandarin orange segments
canned mandarin orange segments
1 Bunch
1 Bunch fresh mint
fresh mint
some
some feta cheese
feta cheese
6
6  orange (juice)
orange (juice)
2 Tbsps
2 Tbsps extra virgin olive oil
extra virgin olive oil
4 tsps
4 tsps balsamic vinegar
balsamic vinegar
some
some salt and pepper
salt and pepper
1.1 lb duck breast
1.1 lb
duck breast
10.58 oz baby beets
10.58 oz
baby beets
1  orange zest
1
orange zest
2 tsps honey
2 tsps
honey
1 tsp salt
1 tsp
salt
3 cups greens
3 cups
greens
4 Tbsps pine nuts
4 Tbsps
pine nuts
1 can canned mandarin orange segments
1 can
canned mandarin orange segments
1 Bunch fresh mint
1 Bunch
fresh mint
some feta cheese
some
feta cheese
6  orange (juice)
6
orange (juice)
2 Tbsps extra virgin olive oil
2 Tbsps
extra virgin olive oil
4 tsps balsamic vinegar
4 tsps
balsamic vinegar
some salt and pepper
some
salt and pepper

Equipment

aluminum foil
aluminum foil
peeler
peeler
knife
knife
stove
stove
whisk
whisk
bowl
bowl
oven
oven
frying pan
frying pan
aluminum foil
aluminum foil
peeler
peeler
knife
knife
stove
stove
whisk
whisk
bowl
bowl
oven
oven
frying pan
frying pan


Instructions

Pre-heat the oven to 200 deg Celsius (400 F). Start by roasting the beetroots. Clean the beets of all mud and trim the stems. Wrap each beet tightly in aluminum foil. Place the wrapped beets on a pan and in a 200 deg Celsius oven for 30 to 40mins. They are done when they are very tender. While the beets are cooking, use a peeler and peel an orange, taking note to get as much of zest and as little of pith (the white parts) as possible. Stack the strips of orange zest and cut into fine strips with a sharp knife. Set aside. Clean and dry the duck breasts. Score the skin of the duck. Make cuts into the fat layer and take care not to cut into the meat layer. Rub some salt into the skin side only of the duck. Add the duck breasts to a clean and COLD pan. Do not add any oil. Place the pan on the stove and turn the heat to medium. As the pan heats up, the fat from the duck will render off and the skin will brown beautifully. Always keep the heat to between medium to medium-high. Never use high heat as the skin will burn before the duck is cooked through. Once the skin is a gorgeous dark golden brown, flip the duck breasts to the other side and cook for a few more minutes till the other sides are also golden brown. Be careful not to overcook the duck. Set the cooked duck aside and leave to rest covered with foil. Duck, like beef must be rested. The resting time is half that of cooking time. If the duck was cooked for 6 mins, then it should be rested for at least 3 minutes. While the duck is resting, make the vinaigrette. Squeeze the juice of the zested orange into a bowl. About 5 to 6 tablespoons of juice. Add 2 tablespoons of extra virgin olive oil. Use the best quality one you have. Add 4 teaspoons of balsamic vinegar. Add salt and pepper to taste. Whisk the mixture well. Set aside. When the beets are done, remove them from the oven and let them cool for a few minutes so that they are easier to hold. Put on some disposable gloves (else get blood red stained fingers later). Open the foil-wrapped beets. Using the rough surface of each piece of foil, rub the beets with the foil to remove the skin. Cut the cooked beets into small pieces. Set aside in a bowl. Drizzle 2 tablespoons of vinaigrette into the beets. Add 2 teaspoons of honey. Toss well to coat the beets with the dressing. Slice the rested duck into thin slices. The meat should be a beautiful pink. Serve by layering the salad with greens, nuts and cheese of your choice, and the duck and beets. I like rocket greens with fresh basil or mint, mandarin orange segments, toasted almond flakes or pine nuts and some shaved parmesan cheese or some crumbed feta or goats cheese. Garnish with the orange zest. Trickle the vinaigrette over the salad. Best served immediately.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.70
Ingredient
500 grams duck breast
300 grams baby beets
1 orange zest
2 teaspoons honey
3 cups greens
4 tablespoons pine nuts
1 can canned mandarin orange segments
1 Bunch fresh mint
some feta cheese
6 orange (juice)
2 tablespoons extra virgin olive oil
4 teaspoons balsamic vinegar
Price
$14.29
$0.66
$0.66
$0.17
$1.89
$2.14
$0.98
$0.09
$0.71
$0.73
$0.33
$0.17
$22.82

Tips

Health Tips

  • With feta cheese, a little goes a long way, so you probably don't need to worry about using low fat varieties (plus, research suggests people who eat full fat dairy are thinner than those who eat reduced fat products!)

  • Many people proclaim the health benefits of honey, saying it possesses antibacterial, antiviral, anti-inflammatory, and antioxidant properties. Although the extent of its health benefits in humans remains unclear, studies have indeed confirmed that honey can help with cold symptoms and even heal wounds and prevent infections. If you're looking to reap the potential health benefits, dark raw honey is likely the best option.

  • Unfortunately feta cheese is high in sodium, so if you're watching your sodium intake you might need to substitute another cheese. Some say rinsing the cheese also reduces its sodium content.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • Pine nuts are pretty expensive. If you're on a budget, you might try substituting other nuts or seeds, such as walnuts or sunflower seeds.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Traditionally, feta cheese is made from sheep's or goat's milk (or a combination of the two). Now some supermarkets sell "feta-style" cheeses made from cow's milk. If you want the authentic feta experience, be sure to read the label carefully.

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

  • get more cooking tips

Green Tips

  • Buying local honey from beekeepers in your area not only supports your community but helps those beekeepers protect bees! LocalHarvest can help you locate some tasty honey produced near you.

Disclaimer

Nutritional Information

Quickview
422 Calories
29g Protein
21g Total Fat
29g Carbs
66% Health Score
Limit These
Calories
422
21%

Fat
21g
33%

  Saturated Fat
4g
27%

Carbohydrates
29g
10%

  Sugar
22g
25%

Cholesterol
102mg
34%

Sodium
857mg
37%

Get Enough Of These
Protein
29g
60%

Vitamin B12
16µg
273%

Vitamin C
88mg
108%

Manganese
1mg
60%

Vitamin B1
0.72mg
48%

Vitamin B6
0.94mg
47%

Iron
7mg
42%

Selenium
27µg
39%

Phosphorus
381mg
38%

Folate
138µg
35%

Vitamin B2
0.56mg
33%

Copper
0.66mg
33%

Vitamin A
1518IU
30%

Vitamin B3
5mg
29%

Potassium
979mg
28%

Magnesium
93mg
23%

Zinc
2mg
16%

Fiber
3g
15%

Vitamin B5
1mg
14%

Vitamin E
2mg
14%

Vitamin K
9µg
10%

Calcium
84mg
8%

covered percent of daily need

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