Fui Cooks At Home III: Tuck, Tuck, Tuck Into "Duck"

I'm myself not fans of green salad :D but having these TWO as the components, I definitely like it, the smoked duck breast and the toasted macadamia nuts.

Fine Dining Dished by Fui

Among the smoked salmon, chicken and duck, I like the smoked duck breast the most while the smoked chicken breast also good idea for canape!

You can get the crouton in package at supermarket and I make it myself, just simple put the diced bread in heated oven(turn off) for overnight.

Not using that much of lettuce at once which need to buy the whole lettuce at supermarket. Not affraid, you can get the packed garden salad, caeser salad and other. It save your money and time as well :)

Toasted Macadamia Nuts

Macadamia nut itself is awesome delicious even eat it plain. Toast it with herb and crown it with the white truffle oil, it is heavenly delicious. I learned this recipe three years ago while I had my industry training at Nikko Hotel (Now known as Intercontinental Hotel). This yummy snack is serve as cheese accompaniment. I found it can coat with white truffle oil instead of marinated into olive oil and sun dried tomato.

Balsamic Vinaigrette

One of the most common vinaigrette, but this is the first time I make it by myself and satisfied with it. Tad sweet and salty really great with the salad!

Salad

Tuck, Tuck, Tuck Into "Duck"

Smoked Duck Breast Garden Salad with Toasted Macadamia Nuts, Balsamic Vinaigrette

Cost: Roughly 15RM
Recipe:
80g Butterhead Lettuce
10g Radicchio
3pcs Cherry Tomato, halved
10g Croutons
5pcs Smoked Duck Breast
Reserved Toasted Macadamia Nuts
Balsamic Vinaigrette (Recipe As Below)

Toasted Macadamia Nuts:
40g Macadamia Nuts
SQ Salt
SQ Black Pepper
2Teaspoons Alba White Truffle Oil

Balsamic Vinaigrette:
3Teaspoons Extra Virgin Olive Oil
2Teaspoons Good Quality Honey
2Teaspoons Balsamic Vinegar

For the macadamia nuts, heat the pan with some olive oil. Pan fry the nuts until golden brown, seasoned with salt and pepper. For more flavorsome, can add two pieces bay leaves and some dried herbs, such as oregano to pan fry together. Mix with white truffle oil and reserved.

For the vinaigrette, put together balsamic vinegar and honey into small pot and bring to boil. Remove from heat, slowly whisk in olive oil until it look like emulsified, cool to room temperature.

To serve, nicely arrange the lettuce, radicchio, cherry tomatoes on the plate. Top with toasted macadamia nuts, croutons and smoked duck breast. Drizzle with balsamic vinaigrette and serve




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