Having eaten fairly rich meals all week, today I was craving something a bit lighter. I also had a little rocket, parsley and the cut and come again lettuce I planted earlier, so today’s post is both leftover loveliness, and my entry for the salad challenge.
Lately, I have been reading about using miso as a marinade for meats. Obviously, it was a little late to marinate my duck, but I was convinced that it would make a good dressing for a salad. I had the duck, and leaves, and decided that using bulgur wheat would add the bulk, and a lovely nuttiness and some bite to the dish. I would have liked to add some thinly sliced spring onion, but as they are out of season, I satisfied myself with the leaves and the dressing.
The resulting dish was substantial enough to satisfy, but light enough that we weren’t eating more rich food, which really hit the spot for me. Even though we had eaten the duck all week, I had made it different enough not to bore, and it was sad to actually come to the end of this versatile ingredient.
I do have one more dish to post on the topic, but I am travelling in the UK, and managed to leave the pictures on the hard drive at home. As it will be a step by step guide, I think the pictures will be necessary, but I hope that you have enjoyed Duck Week, in any case.
Recipe: Duck Salad
100 g bulgur wheat
Hot vegetable or chicken Stock – to cover the bulgur by 2-3 cm
60 ml miso paste (I used the darker variety)
2 tbsp soy sauce
2 tbsp rice vinegar
4 tbsp sesame oil
2 cm piece of ginger, grated
Little water to thin
Remaining meat from a roast duck carcase
Small bunch parsley, leaves removed from the stalks.
100 g rocket
100 g cut and come again lettuce, or a mixed bag of salad
5cm chunk of cucumber, cut into matchsticks
Pour the hot stock over the bulgur wheat, cover, and set aside for the bulgur to absorb the stock. I like it al dente, so I make sure that I test it after about 15 minutes. If the grains are as you like them before all of the liquid is absorbed, then drain them, and leave aside.
Meanwhile, mix the miso, soy, rice wine vinegar, sesame oil, and ginger together to make a dressing. Taste, and adjust the soy or thin with a little water, as required.
When the bulgur is done to your liking, add the miso dressing, and set aside for 5 minutes to let the bulgur absorb the flavours of the dressing.
Mix in the duck, parsley, cucumber and salad leaves, and serve immediately.