Mazzio's Smoked Duck with Tangerine-Rosemary Salad

Name: Mazzio's Smoked Duck with Tangerine-Rosemary Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps Champagne vinegar; 567 grams boneless duck breasts, with skin; 946 milliliters (packed) mixed tender greens, such as Boston lettuce and mâche; 2 teaspoons honey; 1 Tbsp kosher salt; 5 Tbsps light brown sugar; 59 milliliters extra-virgin olive oil; 118 milliliters fresh tangerine or orange juice; 237 milliliters fresh tangerine or orange juice; 2 Zest of tangerines or oranges, cut into very thin strips; 0 teaspoons each freshly ground white pepper and black pepper; 1 teaspoons minced rosemary; 1 Tbsp coarsely chopped rosemary; 4 servings Salt and freshly ground pepper; 1 smalls shallot, finely chopped; 2 larges tangerines or oranges; 59 milliliters loose black tea, such as Ceylon; 2 Tbsps unsulphured molasses; 118 milliliters long-grain white rice

Mazzio's Smoked Duck with Tangerine-Rosemary Salad might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 558 calories, 31g of protein, and 20g of fat per serving. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of brown sugar, olive oil, loose tea, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the unsulphured molasses you could follow this main course with the GF Gingerbread ‘Proatmeal’ Bake as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a shallow glass or ceramic baking dish, combine the tangerine juice with 3 tablespoons of the brown sugar, the molasses, kosher salt, rosemary, tangerine zest and white and black peppers.

Ingredients you will need

Tangerine Juice

Brown Sugar

Kosher Salt

Tangerine

Molasses

Rosemary

Peppers

Equipment you will use

Baking Pan

Add the duck breasts and turn to coat. Cover and refrigerate overnight, turning occasionally.

Ingredients you will need

Duck Breast

Line a wok and its lid with heavy-duty foil, allowing a 6-inch overhang around both the wok and lid.

Equipment you will use

Aluminum Foil

Wok

Add the rice, tea and the remaining 2 tablespoons of brown sugar to the wok and stir to mix. Set the wok over moderate heat and cook until wisps of smoke rise up from the smoking mixture.

Ingredients you will need

Brown Sugar

Rice

Tea

Equipment you will use

Wok

Pat the duck breasts dry with paper towels and arrange them on a 9-inch round cake rack. Carefully, set the rack in the wok over the smoking mixture. Cover with the lid and crimp the foil tightly all around. Smoke the duck breasts over moderate heat for about 18 minutes, or until the meat is medium rare.

Ingredients you will need

Duck Breast

Meat

Equipment you will use

Paper Towels

Aluminum Foil

Wok

Transfer the duck to a cutting board and let rest for 5 minutes.

Ingredients you will need

Whole Duck

Equipment you will use

Cutting Board

In a blender, combine the tangerine juice, shallot, vinegar, honey and rosemary. Blend until smooth. With the machine on, gradually drizzle in the olive oil until the dressing is smooth and slightly thickened.

Ingredients you will need

Tangerine Juice

Olive Oil

Rosemary

Shallot

Vinegar

Honey

Equipment you will use

Blender

Transfer the tangerine dressing to a large bowl and season with salt and pepper. Using a small, sharp knife, peel the tangerines.

Ingredients you will need

Salt And Pepper

Tangerine

Equipment you will use

Knife

Bowl

Cut in between the membranes to release the sections.

Carefully remove the skin from the duck and thinly slice the meat diagonally across the grain.

Ingredients you will need

Grains

Whole Duck

Meat

Add the greens to the large bowl and toss with the dressing. Mound the salad on plates and scatter the tangerine sections on top. Arrange the sliced duck alongside the salad and serve.

Ingredients you will need

Tangerine

Greens