Smoked duck with kale, pomelo and walnut dressing
Smoked duck with kale, pomelo and walnut dressing

Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, smoked duck with kale, pomelo and walnut dressing. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Smoked duck with kale, pomelo and walnut dressing is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Smoked duck with kale, pomelo and walnut dressing is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can cook smoked duck with kale, pomelo and walnut dressing using 8 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Smoked duck with kale, pomelo and walnut dressing:
  1. Prepare 2 duck breasts
  2. Get 150 g curly kale
  3. Get 150 g pomelo
  4. Make ready 30 g walnuts
  5. Make ready 1 clove garlic
  6. Prepare 15 ml olive oil
  7. Make ready 40 g manchego cheese
  8. Prepare Salt
Instructions 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.

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