French salad with duck

2 servings

35 minutes

French duck salad is an exquisite dish infused with the elegance and traditions of French cuisine. Tender duck fillet, fried to a crispy crust, harmonizes with the freshness of green salad, napa cabbage, and cucumbers to create a wonderful balance of textures and flavors. Sun-dried tomatoes add a tangy zest, while aromatic basil enhances the depth of the composition. Duck fat cracklings add richness, highlighting the dish's opulence. Inspired by the culinary mastery of Provence, this salad is suitable for both festive dinners and everyday gourmet enjoyment. The harmony of tender meat and crunchy vegetables makes it a true gastronomic symphony where each note sounds bright and full.

Energy value per serving

• Calories: 455.1
• Proteins: 30.7g
• Fats: 32.1g
• Carbohydrates: 15.9g

Ingredients

• Duck breast with skin: 1 pc
• Green salad: 15 g
• Cucumbers: 90 g
• Red onion: 30 g
• Chinese cabbage: 100 g
• Garlic: 5 g
• Ginger: 10 g
• Basil: to taste
• Coarse sea salt: pinch
• Sea salt: to taste
• Sun-dried tomatoes: 3 pc
• Paprika: to taste

Cooking steps

1. Peel the garlic and crush it with a chef's knife.

   Required ingredients:

   • Garlic: 5 g

2. Separate the skin and fat from the breast and chop finely.

   Required ingredients:

   • Duck breast with skin: 1 piece

3. Place the skin with fat on a heated pan and salt with coarse salt. Fry on high heat for 2 minutes.

   Required ingredients:

   • Duck breast with skin: 1 piece
   • Coarse sea salt:  pinch

4. Add garlic and paprika.

   Required ingredients:

   • Garlic: 5 g
   • Paprika:  to taste

5. Fry, stirring occasionally, until cracklings form.

6. Remove the fried cracklings. Place the fillet in the rendered fat. Fry on high heat for 2-3 minutes.

   Required ingredients:

   • Duck breast with skin: 1 piece

7. Flip and fry for another 2 minutes.

8. Place the chicken breast with melted fat and garlic in a baking dish lined with foil.

   Required ingredients:

   • Duck breast with skin: 1 piece
   • Garlic: 5 g

9. Place the duck in an oven preheated to 180 degrees for 15 minutes. Then let it cool slightly.

10. Chop the cabbage and cucumbers coarsely. Add salt.

    Required ingredients:

    • Chinese cabbage: 100 g
    • Cucumbers: 90 g
    • Sea salt:  to taste

11. Place the vegetables on a plate.

12. Finely chop the sun-dried tomatoes and add them to the cracklings.

    Required ingredients:

    • Sun-dried tomatoes: 3 pieces

13. Add chopped basil and the fat rendered from the duck.

    Required ingredients:

    • Basil:  to taste
    • Duck breast with skin: 1 piece

14. Slice the fillet into thin pieces, add them to the salad and serve, sprinkled with crispy bits and sun-dried tomatoes.

    Required ingredients:

    • Duck breast with skin: 1 piece
    • Sun-dried tomatoes: 3 pieces