After presenting my last post on How to Poach Quail Eggs, several people have asked when I was going to post my recipe for Duck Breast Salad with Bacon and Quail Eggs. Well, here it is! Duck breasts and bacon go well together and if you add quail eggs to the salad, things are even more delicious! Most people boil quail eggs, but as I said in my last post, I believe poached quail eggs are even more tasty because they have that soft unctuous yolk.The main components of this salad are the duck breasts, bacon and quail eggs and you can use whatever salad dressing you like. I have included my video below on how to cook perfect duck breasts so that the meat is pink and tender. Digital editing has been an entirely new experience for me so it took me many hours to put this together. Hopefully, the next video I do will go faster and will turn out better. Let me know what you think!
Music credits: Autumn Day by Kevin MacCleod
Duck Breast Salad with Bacon and Quail Eggs
A duck breast salad adorned with yummy bacon and lovely quail eggs
Salad greens to serve two (mixture of lettuce, arugula, spinach, etc)
Several leaves of basil (regular or Thai basil)
1 carrot, sliced thinly into julienne
1 tomato, diced
1 spring onion
1-2 radishes, sliced thinly
Salad dressing (Ranch or other creamy dressing)
Cook the duck breasts (see video for instructions)
Trim off any excess skin around the rim of the duck breasts. Score the skin-side of the breasts, making cuts 1/4 inch apart. Season with salt and pepper.
Heat a skillet to high heat and add a small amount of oil. Place each breast skin-side facing down on the skillet, reduce heat slightly and cook for about 3-4 minutes until the skin turns golden. Flip each breast over and cook the other side for about 3-4 minutes. Remove the breasts from the pan, place on a cutting board and make a small incision on the flesh side of the breast.
Wrap each breast in foil and bake for about 7-8 minutes at 350 F (180 C) until the breast meat turns pink inside. If the meat is still red inside, then continue to bake for another few minutes. Remove from oven and let the breasts rest for about 15 minutes (still wrapped in the foil).
Prepare the quail eggs
Refer to previous post for instructions on how to poach quail eggs. Crack 8-12 quail eggs and combine them altogether in a bowl. Bring a small pan of water to a boil and add 1/4 cup vinegar. Use a whisk to create a 'whirlpool' in the middle of the pan and add the bowl of quail eggs all at once to the pan of swirling water. Cover the pan with a lid, remove from the heat and wait for 2.5 minutes. Use a slotted spoon to transfer the eggs to a bowl of ice water to cool. Use scissors to trim the eggs into a regular shape, transfer the eggs to another bowl and let soak in a little olive oil and salt/pepper until ready to use the eggs.
To assemble the salad
Slice the cooled duck breasts into thin pieces. Cook the bacon pieces in the microwave or stove top for several minutes and then cut into pieces. In a large bowl, combine the salad greens, duck pieces, bacon, quail eggs, carrots, tomatoes, spring onions and radishes (feel free to add any of your other favorite vegetables to the salad). Dress with your favorite salad dressing (I used Ranch dressing).
Hi there! I haven’t posted for awhile since I’ve been finishing up a course in American Politics at my local university. (You could definitely call me a ‘perpetual student’ since I have been attending university courses off and on since 1967)!
To celebrate the end of my classes, I decided to make ‘Duck Breast with Plum and Tamarind Sauce.’ A tamarind tree bears tropical fruit grown in bean-like pods and is frequently used in Asian and Middle Eastern cooking. It also has certain reported medicinal benefits, like lowering blood sugar and preventing heart disease. I like cooking with tamarind because it has a nice sweet and sour taste and you can build further flavors around it using cinnamon and star anise, etc.
To make this dish, I used tamarind paste, which you can buy in Asian supermarkets. It only takes about 15 minutes to make the sauce and a further 12-15 minutes to cook the duck breast.
This dish is similar to my recipe for Duck à l’orange, except with an Asian rather than a French twist!
Duck Breasts with Plum and Tamarind Sauce
Tender duck breasts served with a 'sweet and sour' plum and tamarind sauce
2 plums, peeled and de-seeded (fresh or canned plums are OK to use)
1 tsp tamarind sauce
1 star anise
1 cinnamon stick
1 tbsp fish sauce
2 Duck Breasts, uncooked
Over medium heat, whisk the sugar and red wine vinegar together for several minutes until the sugar dissolves and the liquid turns a dark brown color; add the water to the mixture. Peel and de-seed the plums and slice into 3-4 pieces. Add these to the cooking liquid along with the tamarind sauce, star anise, cinnamon stick, cloves and fish sauce. Simmer for at least 10 minutes until the plums soften and the flavors blend together. Transfer to a food processor and pulse until well-blended. Pass the sauce through a fine sieve; taste and adjust seasoning accordingly (if the sauce is too tart, add a little more sugar).
To cook the duck breasts
Pre-heat the oven to 350 F (180 C). Using a sharp knife, score the skin side of the duck breasts, using a criss-cross pattern. Season both sides of the duck with salt and pepper. Place a fry pan on stove top over medium-high heat and add a small amount of oil. Beginning with the skin side, cook each side of the duck breast for 3-4 minutes; the flesh side should be a golden brown color. Wrap each duck breast in foil and cook in the oven for a further 4-5 minutes. The duck will be ready when the meat is a light pink color. If the meat is still red inside, then cook for another few minutes. Remove from oven and let the duck rest for at least 10 minutes in the foil (the meat will continue to cook a little when it rests).
Slice the duck breast in long horizontal pieces. To serve, re-heat the sauce, spoon the sauce onto a plate or shallow bowl, then arrange the duck pieces on top of the sauce. To decorate, try adding a star anise piece to the plate or a piece of basil or parsley.
Tip: Before wrapping the duck breasts in foil and placing them in the oven, I make a small incision with a paring knife into the flesh side of the duck breast. This makes it easier to check if the duck is pink inside and therefore ready to be removed from the oven.