Duck Salad
1 serving
20 minutes
Duck salad is a refined dish of European cuisine that combines the tenderness of meat fillet with refreshing greens and a tangy sauce. The recipe is based on sophisticated French gastronomy, where duck holds a special place. Crispy arugula leaves, aromatic rosemary, and juicy tomatoes create a rich balance of flavors, while capers and balsamic vinegar add an exquisite tartness to the dish. The duck breast, seared in a pan and perfected in the oven, remains juicy and infused with spicy aroma. Dressed with a delicate sauce made from olive oil and soy sauce, the salad offers gastronomic delight suitable for both festive dinners and light yet nutritious lunches.
1
Chop the arugula coarsely.
- Rocket (arugula): 1 bunch
2
Cut the tomato into wedges and salt it.
- Tomatoes: 1 piece
3
Combine the ingredients on a flat plate.
4
Place the duck breast on a dry hot skillet. Add rosemary.
- Duck breast: 300 g
- Fresh rosemary: 1 sprig
5
Once the bottom is browned, flip it and reduce the heat to medium.
6
After 5 minutes, transfer the rosemary sprig to the baking dish.
- Fresh rosemary: 1 sprig
7
Place the duck on top. Send it to a preheated oven at 160 degrees for 10 minutes.
- Duck breast: 300 g
8
Mix oil, soy sauce, and balsamic vinegar in a sauce bowl.
- Olive oil: 1.5 tablespoon
- Soy sauce: 1 teaspoon
- Balsamic vinegar: 1 teaspoon
9
Slice the duck into pieces about 1.5 cm thick.
10
Add the fillet to the salad.
- Duck breast: 300 g
11
Dress the salad with the resulting sauce and add capers. Done.
- Capers: to taste
