An original French salad with duck accompanied by refreshing pear and aromatic beet.
Ingredients
- Duck Breast – 2 pieces
Marinade:
- Clove of garlic – 1
- Honey – 1 teaspoon
- Black pepper – a pinch
- Orange juice – 250 ml
- Salt – a pinch
Salad:
- Pear – 1
- Mixed greens – 150 g
- Honey – 1 tablespoon
- Cashew nuts – 50 g
- Blue cheese – 100 g
- Cooked beets – 1
Honey Dressing:
- Honey – 1 tablespoon
- Lemon juice – 1 tablespoon
- Olive oil – 6 tablespoons
- Black pepper – a pinch
- Sea salt – a pinch
Preparation
Step 1: Prepare the Duck Breast Thoroughly wash, clean, and dry the duck breasts. Score the skin in a crisscross pattern.
Step 2: Marinate the Meat Combine finely chopped garlic with the remaining marinade ingredients. Place the meat in the marinade and refrigerate for several hours.
Step 3: Sear the Duck Remove the duck breasts from the marinade. Place them on a cold, dry pan, skin side down. Sear for about 7-8 minutes until the meat is browned. Flip and cook for another 2-3 minutes.
Step 4: Finish Cooking the Meat in the Oven Transfer the meat to a baking sheet lined with parchment paper. Place in an oven preheated to 180°C (convection). Bake for about 4-5 minutes. Wrap the cooked duck breasts in aluminum foil and set aside to cool.
Step 5: Grill the Pear Thoroughly wash the pear, core it, and cut it into eighths with the skin on. Lightly coat with honey. Place the pear slices on a heated grill pan and grill briefly on both sides.
Step 6: Toast the Nuts Toast the cashew nuts on a dry pan.
Step 7: Slice the Beet Slice the beet into half-moons.
Step 8: Prepare the Dressing Mix all the dressing ingredients thoroughly.
Step 9: Serve In a bowl, combine mixed greens, pear, crumbled cheese, and beet. Place the sliced duck breast on top. Sprinkle with toasted cashews. Drizzle with dressing.
