Simple Way to Make Any-night-of-the-week Smoked duck with kale, pomelo and walnut dressing - Free Download

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We hope you got insight from reading it, now let's go back to smoked duck with kale, pomelo and walnut dressing recipe. You can have smoked duck with kale, pomelo and walnut dressing using 8 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Smoked duck with kale, pomelo and walnut dressing:

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

Steps to make Smoked duck with kale, pomelo and walnut dressing:

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..

Just watch out with hickory as it is extremely strong. Mix the dressing ingredients with salt and pepper, then set aside. Put the watercress, spring onions and chicory in a bowl and toss with three-quarters of the dressing. Pile onto plates with the sliced oranges and beetroot, then scatter with the potatoes and walnuts. Pour the dressing over the greens.

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