Duck breasts with narsharab and spring radish salad
4 servings
45 minutes
Duck breasts with narsharab and spring radish salad is an exquisite dish of European cuisine that harmoniously combines the rich flavor of duck meat with the sweet-sour notes of pomegranate sauce narsharab. The duck acquires an appetizing caramelized crust thanks to honey, while the radish, cucumber, and fragrant herb salad refreshes and highlights the richness of the meat's flavor. This dish is perfect for a spring dinner when you want something light yet expressive. Narsharab, a traditional sauce known in Caucasian cuisine, gives the duck subtle fruity hints. It is best to serve duck breasts sliced into juicy pieces that melt in your mouth. This dish can be prepared for both festive tables and cozy home dinners, surprising guests with its combination of elegance and simplicity.
1
Cut cucumbers and radishes in half lengthwise, then slice them into the thinnest half-moons possible.
- Radish: 2 bunchs
- Cucumbers: 6 pieces
2
Thoroughly wash the radish greens, remove the stems, and chop the leaves coarsely.
- Radish tops (greens): 2 bunchs
3
We chop the cilantro coarsely. We cut the green onion into pieces about 0.5 cm long.
- Cilantro (coriander leaves): 1 bunch
- Spring onion: 0.5 bunch
4
For the dressing, mix yogurt, honey (2 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: 2 teaspoons
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: 4 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
We place the breasts in a grease-free dish, drizzle them with a mixture of honey and narsharab in a 1:1 ratio, 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).
- Wildflower honey: 2 tablespoons
- Narsharab (pomegranate sauce): 1 tablespoon
11
Remove the duck from the oven, brush again with narsharab and honey, and cover with foil for 3-5 minutes to rest.
- Wildflower honey: 2 tablespoons
- Narsharab (pomegranate sauce): 1 tablespoon
12
We cut it into pieces about 1 cm wide and serve it with salad on plates.
