Friday, October 8, 2010

Duck Wraps, Salads and Turnip Fries

Here are a few more ideas for using the roast duck. These are just "assembly" recipes for duck and they are fairly typical preparations. I first had a duck wrap similar to this one at a pub chain in England called "The Slug and Lettuce." I love the way British folks name their restaurants. Theirs was a large dinner size wrap and was very good. This is also what you get when you order a whole crispy duck in a Chinese restaurant. You are typically brought flour tortillas, green onion and cucumber strips, plum sauce and, of course, a duck. Plum sauce can be found in the Asian section of most grocery stores or search for a homemade recipe online.

Duck Wraps
2.8 ounces/80 grams pulled, roasted duck meat
4 spring onions
1/2 English cucumber
4 flour tortillas
Plum sauce, to serve

Thinly slice the spring onions lengthwise, reserve some longer strands to tie the parcels if desired. Cut the cucumber into strips.

Reheat the duck meat in the microwave for a minute, or so, or on the stove, over medium, in a small skillet. Warm the tortillas in the microwave for about 20-30 seconds or in the skillet.

Layer a fourth of the duck meat, spring onions, cucumber and a bit of the plum sauce (about 1 teaspoon) onto the tortilla. Roll and tie with a long strand of spring onion. Serve immediately.

Makes 4 small wraps.


Duck Salad
This is just another easy recipe that is great as part of a dinner, light lunch or simple starter, depending on your appetite. I have used Newman's Own Lighten Up Sesame Ginger dressing in this salad. I saw it on one of my frequent trips to the Target in Plattsburgh, NY and couldn't resist. I typically make my own salad dressings, but this one is really good, low calorie and uses whole ingredients. 

4 cups lettuce blend, such as spinach and arugula
2.8 ounces/80 grams pulled, roasted duck meat
Light sesame ginger dressing, to serve

To assemble: Divide lettuce blend over two salad bowls, top with duck and drizzle with dressing.

Serves 2


North African Turnip Fries
I have included this recipe for turnip fries because I wanted a "duck and chips" meal. We had the duck salads and turnip fries for dinner on the evening I roasted the duck. It is inspired by a British skit comedy show that features a family that always eats duck and fries for dinner. They refer to their meal as "quack and chips" though. I have used a blend of North African spices to season my turnips.

1 1/2 pounds/680 grams turnips
1 tablespoon safflower oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon allspice
1/4 teaspoon cayenne
1/4 teaspoon cinnamon
1/4 teaspoon cumin
1/4 teaspoon ginger
1/4 teaspoon nutmeg

Preheat oven to 425°. Lined a baking tray with parchment paper.

After peeling and trimming the turnips. Cut them into domino-sized strips. Set aside.

In a large bowl combine the oil and spices. Add the turnips and toss to coat evenly.

Place the turnip strips in a single layer on the baking tray. Bake in the oven for 40-45 minutes; toss gently at the 30 minute mark to prevent burning on one side.

Serves 4


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