Duck Breast on Spinach Salad with Pear and Walnuts
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 5 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 duck breast fillet (s)
- 1 packet spinach, baby (baby spinach)
- 2 onion (s), red, finely chopped
- 10 walnuts
- 1 pear (s)
- 4 clove (s) garlic
- 1 teaspoon sesame oil
- 1 tablespoon honey
- 1 squirt lemon juice
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the duck breast fillet, pat dry and cut into a diamond shape. Salt and then heat the skin side down in a pan without fat. When the skin is nice and brown after about 5 minutes, continue frying briefly on the other side over medium heat.
- Take out and brush with 0.5 tablespoon honey. Then continue frying in the preheated oven at 200 ° C for approx. 15 minutes. Add the peeled garlic.
- In the meantime, sauté the finely diced onions in a little sesame oil in the same pan. Add the roughly chopped walnuts and a diced pear with the remaining honey and lemon juice. Continue cooking briefly. At the end add the baby spinach and let it collapse. Season with pepper and salt.
- After roasting, let the duck fillet rest in aluminum foil for 5 minutes. Then cut into slices, squeeze the garlic out of the shell and serve on the vegetables.
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