Duck salad
Description
Perfect for an everyday table. Choose spicy herbs for this salad. In addition to arugula and cress, you can use leaf mustard, frisée, or salad chicory. Use a ripe but firm pear. Garnish as desired and serve.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Dry the duck fillet. Score the skin in a diamond pattern, being careful not to cut into the meat. Heat oil in a grill pan and sear the duck, skin-side down, until a golden crust forms.
- 3
Step 3
Flip the fillet and cook for another 5 minutes. Then add medium-thick pear slices. Sear the pears for a couple of minutes on each side. Remove the fillet and pears from the pan and let cool.
- 4
Step 4
For the sauce, mix honey and mustard with the juice of half an orange. Season with salt and pepper to taste, and add a pinch of chili.
- 5
Step 5
Place the green salad mix into a salad bowl, season with salt and pepper to taste, and drizzle with half of the dressing.
- 6
Step 6
Place the slices of fried pear. For the second half of the orange, remove the clean flesh without membranes and add it to the pear.
- 7
Step 7
Slice the fillet into thin pieces and place to the side.
- 8
Step 8
Drizzle the salad with the remaining dressing, sprinkle with additional chili, and serve. Optionally, add some nuts – any kind, but toasted.
- 9
Step 9
Decorate as desired and serve.