Peach and Duck Salad
3 servings
30 minutes
Peach and duck salad is a refined dish that combines the tenderness of the bird, the sweetness of the fruit, and the spiciness of arugula. The origins of this combination can be found in modern gourmet cuisine, striving for harmony of flavors and textures. The tender duck fillet, seared to a golden crust, contrasts with caramelized peach pieces, revealing a richness of flavor nuances. Arugula adds a light bitterness to the salad, while breaded mini mozzarella brings softness and a creamy texture. The dressing made from olive oil, honey, and lemon juice complements the composition with freshness and a slight tanginess. This salad is perfect as an exquisite appetizer or a light main dish, adding a touch of gastronomic pleasure to any gathering.
1
Thoroughly wash the skinless duck fillet, coat with olive oil (1 tbsp) mixed with salt and pepper, fry in a pan for 4 minutes on each side. Transfer to a plate, cover with foil, and let rest.
- Duck breast fillet: 150 g
- Olive oil: 5 tablespoon
- Salt: to taste
- Freshly ground black pepper: to taste
2
While the duck is resting, wash and slice the fruits, grill them in a pan until golden — you can add a bit of sugar with a drop of water for caramelization.
- Peaches: 4 pieces
3
Coat the cheese in breadcrumbs and fry on all sides.
- Mini mozzarella (bocconcini/ciliegine): 100 g
- White breadcrumbs: 30 g
4
Assemble the salad: place arugula at the bottom, top with peach slices, and arrange sliced fillet nicely. Cut the cheese in half and place it next to the duck fillet.
- Rocket (arugula): 100 g
- Peaches: 4 pieces
- Duck breast fillet: 150 g
- Mini mozzarella (bocconcini/ciliegine): 100 g
5
Mix the dressing ingredients (4 tbsp olive oil, honey, lemon juice, zest) and drizzle over the salad.
- Olive oil: 5 tablespoon
- Honey: 1 teaspoon
- Lemon juice: 20 ml
- Lemon zest: 5 g
