Duck breast with cucumber salad
2 servings
20 minutes
Duck breast with cucumber salad is a harmonious combination of tender, juicy meat and a refreshing, tangy garnish. Duck meat sautéed with aromatic herbs and spices reveals a richness of flavor, while the pickled cucumber salad adds lightness and brightness to the dish. This recipe can be found in modern European cuisine, where the balance of flavors and textures is appreciated. The light acidity of lemon, the sharpness of soy sauce, and the spiciness of garlic and chili create a rich flavor palette that highlights the natural taste of duck. The dish is perfect for a festive dinner or romantic evening and can be served as a standalone treat or complemented with a glass of red wine.
1
Clean the breast from the membranes and slice it.
- Duck breast: 1 piece
2
Salt and pepper the duck pieces.
- Salt: to taste
- Chili pepper: to taste
3
Sauté chopped onion and a clove of garlic in a wok pan.
- Red onion: 50 g
- Garlic: 2 cloves
4
Add a sprig of thyme and the duck to the pan.
- Thyme: 1 sprig
- Duck breast: 1 piece
5
Roast the duck for 4 minutes on each side.
6
Slice the cucumbers into thin rounds.
- Cucumbers: 150 g
7
Chop the cilantro.
- Cilantro: to taste
8
Mix it with soy sauce, lemon juice, sesame or olive oil.
- Soy sauce: 2 tablespoons
- Lemon: 0.5 piece
- Olive oil: 1 tablespoon
9
Add chili pepper to taste.
- Chili pepper: to taste
10
Slice a clove of garlic into small pieces and add to the marinade.
- Garlic: 2 cloves
11
Marinate the cucumbers in this mixture and leave for 5 minutes.
- Cucumbers: 150 g
12
Serve the duck hot with a cucumber salad in marinade.
