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
Duck Breast on Mixed Salad
Duck Breast on Mixed Salad

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Decorate the salad with pistachio or walnut kernels.

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