Salad with duck and arugula
Description
Minimum effort — excellent result. Tender duck meat pairs perfectly with spicy arugula. You can add other ingredients that don't overpower the main components: tomatoes or cucumbers, various berries, soft cheese of any kind, etc. Can be served immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Rinse the duck breast and pat dry with paper towels. Using a sharp knife, carefully cut the skin into strips lengthwise and crosswise, being careful not to cut through to the meat.
- 3
Step 3
Heat vegetable oil in a skillet and place the chicken breast in it, skin-side down. Make sure the oil is hot! Sear for 2 minutes, then flip to the other side. Sear for 4 minutes, then wrap the chicken breast in foil and let it rest for 8–10 minutes to finish cooking. Keep in mind that smaller chicken breasts require slightly less cooking time.
- 4
Step 4
Rinse the arugula in water, shake off excess moisture from the leaves, and place it on a plate.
- 5
Step 5
Wash the tomatoes in water, remove the green cores, and slice them into rounds. Place them between the arugula leaves.
- 6
Step 6
Remove the duck breast from the foil and slice it. Place the slices on a plate. Season with salt and pepper, then drizzle with the oil left over from frying the breast.
- 7
Step 7
Serve the dish immediately after placing the sliced duck breast on the plate. You can add a few cranberries, currants, or raspberries.