Juicy pumpkin, tender low-fat duck fillet, complemented by quail eggs and walnuts … Such a great salad is a great alternative to the main course with a side dish.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Warm salads are an excellent cold season snack that can be called versatile. There are many variations of their preparation, using a wide variety of products. They are served as an appetizer for main courses or as an independent dish. They replace breakfast, dinner and even lunch. The recipes available will always come in handy when you need to arrange a quick snack or set the table for unexpected guests. Such light salads are always useful in the summer heat, and hearty ones in the cold season. And their main plus is originality. The recipe allows you to harmoniously combine many products, both cold and hot. So the dish will have a spicy and neutral taste. Of the many variations for making warm salads, in this review I want to tell you a pumpkin and duck recipe.
Preparing the dish is quite simple, the longest cooking process takes baking duck. And the richness of the salad is given by the familiar pumpkin, which is a real storehouse of useful substances. This dish can be served both for lunch and dinner. In addition, it is perfect as a side dish.
- Caloric content per 100 g - 155 kcal.
- Servings - 2
- Cooking time - 15 minutes for salad dressing, plus about 2 hours for roasting duck
Ingredients:
- Duck fillet - 2 pcs.
- Pumpkin - 200 g
- Quail eggs - 10 pcs.
- Walnuts - 6 pcs.
- Vegetable oil - for frying
- Ground black pepper - a pinch
- Salt - pinch or to taste
- Soy sauce - for dressing
Making a Warm Pumpkin and Duck Salad
1. I have a whole duck in stock, so I will bake it whole, and then prepare a salad from the breasts. But if you only have one breast, then cook them following this recipe. So, wash the meat, if the skin has a black tan, then scrape it. Likewise, remove all internal fat.
2. You can bake poultry or fillets by simply rubbing them with salt and pepper, or pickling them in your favorite sauce. You can do as you like, but I prefer to bake the bird with a mixture of soy sauce, mustard and spiced mayonnaise. Wrap the prepared meat in a sleeve or food foil and send to an oven heated to 180 degrees for 2 hours.
3. When the duck is roasted, cut off the breast from the carcass.
4. Remove the baked rind and cut the flesh into strips.
5. Peel the pumpkin, peel, fibers and seeds. Cut it into medium-sized pieces and fry on both sides in vegetable oil in a skillet.
6. Boil the quail eggs until they are cool. They are boiled literally 5 minutes after boiling. Then peel them off the shell. Chop the walnuts and prick the kernels in a clean, dry frying pan.
7. Select a serving plate. Put duck meat cut into strips into it.
8. Top with roasted pumpkin slices.
9. Add the walnut kernels.
10. Place the quail eggs, cut in half, and pour over the salad with soy sauce and vegetable oil. Please note that all products must be prepared at the same time so that they all remain warm in the salad.
See also the video recipe on how to make duck salad with pumpkin.
