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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
CaloriesProteinsFatsCarbohydrates
455.1
kcal
30.7g
grams
32.1g
grams
15.9g
grams
Ingredients
2servings
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:
    1. Garlic5 g
  • 2

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

    Required ingredients:
    1. Duck breast with skin1 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:
    1. Duck breast with skin1 piece
    2. Coarse sea salt pinch
  • 4

    Add garlic and paprika.

    Required ingredients:
    1. Garlic5 g
    2. 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:
    1. Duck breast with skin1 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:
    1. Duck breast with skin1 piece
    2. Garlic5 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:
    1. Chinese cabbage100 g
    2. Cucumbers90 g
    3. 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:
    1. Sun-dried tomatoes3 pieces
  • 13

    Add chopped basil and the fat rendered from the duck.

    Required ingredients:
    1. Basil to taste
    2. Duck breast with skin1 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:
    1. Duck breast with skin1 piece
    2. Sun-dried tomatoes3 pieces

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