Salad with duck breast and oranges
Description
Minimum effort — excellent result. Serve the duck breast salad with oranges cold, with a side dish of your choice (rice or mashed potatoes work well) or as an appetizer. Since duck meat has a distinct flavor and aroma, it pairs well only with certain ingredients. For a duck breast salad, potatoes, cranberries, sour apples, grapes, and oranges are good choices. Can be served immediately.
Instructions
- 1
Step 1
1. Rinse the duck breast with cold water and pat dry with paper towels. Make crisscross cuts on the skin, then season with salt and pepper to taste.
- 2
Step 2
2. Sear the duck breast on both sides in hot butter until golden brown. Then wrap it in foil and bake in a preheated oven at 190 degrees for 10–15 minutes.
- 3
Step 3
3. Wash the orange, peel it, and divide it into segments. Remove the membranes from the segments, or cut them into sections with a very sharp knife. Squeeze juice from the remaining orange pieces. Slice the duck breast into thin pieces.
- 4
Step 4
4. Add a pinch of salt, honey, and whiskey to freshly squeezed orange juice, heat over low heat until the sauce thickens slightly and the alcohol evaporates. Add mustard and mix well.
- 5
Step 5
5. Place the sliced duck breast onto the lettuce leaves, arrange the orange segments alongside, and drizzle the sauce on top. The duck breast and orange salad is ready!