Duck Breast on Mixed Salad
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 duck breasts (barbarian duck) each approx. 350 g
- Fleur de sel
- pepper from the grinder
- Crema di balsamic vinegar
- 600 g lettuce, different types
- 100 g pistachios, roasted and salted
For the dressing:
- 1 tablespoon balsamic vinegar
- 2 tablespoon beef broth
- 2 tablespoon walnut oil
- 1 tablespoon pumpkin seed oil
- 1 teaspoon mustard, medium hot
- 1 pinch (s) sugar
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Place the duck breasts with the skin side not incised in a cold, coated pan. Heat the pan and fry the fat over a medium temperature. This takes about 15 minutes. Then turn the breasts and fry again for about 3 minutes. Then place the pan in the oven preheated to 80 ° C and let it rest for 30 minutes.
- Pluck the lettuce, wash it, spin it dry and place in a sufficiently large bowl. Mix the ingredients for the dressing well, pour over the salad, mix and arrange decoratively on plates. If no beef broth is available, use 2 tablespoons of water and 2-3 splashes of Maggi as an alternative.
- Slice the duck breasts diagonally (they should still be pink) and place on the salad. Sprinkle each breast slice with a drop of crema di balsamic vinegar and season with fleur de sel and pepper from the mill.
- Decorate the salad with pistachio or walnut kernels.
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