Duck breast salad with arugula and cranberry sauce
5 servings
30 minutes
This exquisite salad with duck breast, arugula, and cranberry sauce is the embodiment of Italian culinary elegance. Juicy duck, seared to a golden color, pairs with peppery arugula and the freshness of orange, creating a harmony of flavors. The cranberry sauce enriched with hints of cinnamon and star anise adds a subtle tartness and richness to the dish. Pine nuts provide a crunchy texture while the orange dressing highlights the richness of the ingredients. This salad is perfect for both festive dinners and romantic evenings, surprising with its combination of sweet, sour, and salty. Italian gastronomy is renowned for its simplicity and sophistication, and this dish is a vivid example of its art.
1
Lightly score the skin on the duck breast, season with salt and pepper, and brush with olive oil. Heat 15 g of butter and 10 ml of olive oil in a pan over low heat. Add thyme, place the duck skin-side down, and fry for 4-5 minutes without turning, achieving a golden color on the skin. Then flip and increase the heat, searing the meat on all sides for 2-3 minutes.
- Duck breast with skin: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 90 ml
- Butter: 30 g
- Thyme: 2 sprigs
2
In a saucepan, heat cranberries with the juice of one orange, cinnamon, and star anise for five minutes. Then strain the cranberries through a sieve, add 50 ml of water to the resulting puree, put it back on the heat, season with salt and pepper, and add 15 g of butter. Stir for 30 seconds until smooth.
- Cranberry: 200 g
- Oranges: 2 pieces
- Cinnamon: 0.5 teaspoon
- Anise (star anise): 1 piece
- Butter: 30 g
- Salt: to taste
- Ground black pepper: to taste
3
Peel the orange with a knife and cut out beautiful fillets, avoiding the white membranes. Do not throw away the orange scraps.
- Oranges: 2 pieces
4
Juice the scraps of the orange, add honey, vinegar, salt, and pepper, and whisk. Then, while continuing to whisk, pour in 50 ml of olive oil.
- Oranges: 2 pieces
- Honey: 1 tablespoon
- Rice vinegar: 15 ml
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 90 ml
5
Slice the warm duck into thin pieces, add 2-3 tablespoons of cranberry sauce, and mix.
- Duck breast with skin: 2 pieces
- Cranberry: 200 g
6
Mix arugula with orange dressing, place it on a serving plate, top with duck pieces, drizzle them and the salad with cranberry sauce, arrange orange fillets and sprinkle the finished salad with toasted pine nuts.
- Spicy Arugula ""White Dacha"": 65 g
- Oranges: 2 pieces
- Pine nuts: 30 g