Duck breast with radish and cucumber salad
2 servings
45 minutes
Duck breast with radish and cucumber salad is a combination of tenderness and freshness. The dish has its roots in European gastronomy, where duck is valued for its rich, intense flavor, while light vegetable garnishes highlight its juiciness. The breast, infused with the aroma of honey and spices, is first seared to a golden crust and then brought to perfect texture in the oven. The radish and cucumber salad adds zest and crunch, while natural yogurt with mustard creates a harmonious creamy dressing. It’s an ideal choice for an exquisite dinner where elegance meets simplicity. The dish pairs wonderfully with white wine or light herbal infusions, leaving an unforgettable impression with its delicate taste.
1
Cut cucumbers and radishes in half lengthwise, then into the thinnest half-circles possible.
- Cucumbers: 4 pieces
- Radish: 1 bunch
2
Thoroughly wash the radish greens, remove the stems, and chop the leaves coarsely.
- Radish tops (greens): 1 bunch
3
We cut the cilantro coarsely. We chop the green onion into pieces about 0.5 cm long.
- Fresh cilantro (coriander): 1 bunch
- Spring onion: 0.5 bunch
4
For the dressing, mix yogurt, honey (1 tsp), and mustard. You can do this in a bowl or place everything in a small glass jar with a tight lid and shake well.
- Plain (natural) yoghurt: 150 g
- Wildflower honey: 2 tablespoons
- Dijon mustard: 1 teaspoon
5
Put everything in a salad bowl, pour the dressing over it, and mix well.
6
We pat the duck breasts dry with a kitchen towel and make cuts in the skin about 1 cm apart. We salt and pepper both sides.
- Duck breast: 2 pieces
7
Preheat the oven to 200 degrees.
8
Place skin-side down on a cold skillet and turn on high heat.
9
Fry for about 4 minutes, flip, and fry for another 4 minutes on the other side.
10
Place the chicken breasts in a heat-resistant dish without any dripping fat, drizzle with honey, and bake for about 12 minutes for medium well or about 15 minutes for well done (time varies greatly depending on the oven and size of the breasts).
- Duck breast: 2 pieces
- Wildflower honey: 2 tablespoons
11
Take the duck out of the oven and cover it with foil for 3-5 minutes to rest.
12
We cut it into pieces about 1 cm wide and serve it with salad on plates.
