Распечатать
E-mail
Add a photoПорций: 4
Ингредиенты
- 1 Tbsp. Sichuan peppercorns
- 1 Tbsp. fennel seeds
- 1 whl star anise
- 1/2 tsp grnd cloves
- 2 Tbsp. kosher salt
- 1/2 c. vegetable oil
- 1/4 c. seasoned rice wine vinegar plus
- 2 Tbsp. seasoned rice wine vinegar
- 1 Tbsp. soy sauce
- 2 Tbsp. hoisin sauce
- 1 x garlic clove finely chopped Salt to taste Freshly-grnd black pepper to taste
- 2 x fresh plump duck breasts
- 1 bn fresh watercress cleaned, and tough stems removed
- 1 bn fresh arugula cleaned
- 1 c. fresh bean sprouts
- 1 x roasted red bell pepper cut thin strips
- 1 Tbsp. sesame seeds toasted
- 1 Tbsp. dry yeast
- 2 c. spring water
- 4 c. all-purpose flour - (to 4 1/2) (or possibly half bread flour and half all-purpose flour)
- 3 Tbsp. sesame oil
- 1 tsp sea salt - (to 2)
- 1 Tbsp. black sesame seeds
Инструкции
- For the Asian Spice Rub: Toast the spices in a dry skillet over medium heat till fragrant (for about 2 to 3 min). Using either an electric spice grinder or possibly mortar and pestle, grind the spices to a soft pwdr-like consistency.
- For the Vinaigrette: Combine all ingredients into a glass bowl. Slowly whisk again before adding to salad greens.
- For the Duck Salad: With a sharp knife, score the duck breasts, cutting only through the fat layer. Rub each duck breast with 1/2 tsp. of the spice rub and let set in the refrigerator for 2 hrs.
- Place duck breast skin-side down in the center of the cooking grate over low heat. Cook for about 10 min. (Be careful of flare-ups which might occur as the result of fat dripping into the fire. If this does occur, turn the breasts over.) If you don't have flare-ups, cook for 10 min or possibly to desired degree of doneness. Remove duck from the grill and allow to rest till cold (don't chill).
- When the duck is cold sufficient to handle, slice duck breasts thinly. Cover and set aside.
- Pour 1/4 c. of the vinaigrette in the bottom of a large bowl. Toss the duck strips, salad greens, bean sprouts and roasted pepper strips into the bowl and mix well till all ingredients are lightly coated. Place a generous handful of the salad on each grilled flatbread and garnish with toasted sesame seeds. Serve immediately.
- For the Sesame Flatbread: Proof the yeast in 1/2 c. hot water. Add in the remaining ingredients, except for black sesame seeds, and mix with a dough hook for 10 min. After 3 min of mixing, adjust the consistency if needed to assure a moist satiny dough.
- When fully kneaded, shape the dough into a ball, and place it into a lightly oiled bowl, covered with plastic wrap, to rise. Room temperature is ideal. Allow the dough to rise till doubled, for about 1 1/2 hrs.
- Punch the dough down, and cut it into 4 pcs. Shape or possibly roll each piece of dough into a 10-inch disk about 1/4-inch thick. Put aside and cover with a damp tea towel while you roll out the remaining disks. Sprinkle with sesame seeds.
- Grill each flatbread over low heat in the center of the cooking grate. Turn occasionally to avoid overbrowning. Grill till flatbreads are brown, but still soft sufficient to fold. Top each with the duck salad.
- This recipe yields 4 servings.
- 0 0
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 268g | |
| Recipe makes 4 servings | |
| Calories 866 | |
| Calories from Fat 367 | 42% |
| Total Fat 41.66g | 52% |
| Saturated Fat 4.1g | 16% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 4436mg | 185% |
| Potassium 368mg | 11% |
| Total Carbs 105.5g | 28% |
| Dietary Fiber 6.5g | 22% |
| Sugars 4.81g | 3% |
| Protein 16.66g | 27% |
