Ingredients for Salad with Duck
- Mix salad with arugula 100 grams
- Cherry Tomatoes 20 pieces
- Red onion 1 piece
- Breast duck 1 piece
- Olive oil optional
- 2 garlic cloves
- Salt to taste
- Pepper to taste
- Natural yogurt 200 grams
- Table horseradish 2 tablespoons
- Ground black pepper 1 teaspoon
- Main ingredients: Onion, Tomato, Salad, Horseradish, Duck, Yogurt
- Serving 2 servings
Frying pan, foil, plate, cutting board, knife, foil.
Step 1: pickle duck breast.
Wash the duck breast and divide it into two parts. Cut crosswise on both sides.
Peel the garlic cloves, chop finely and rub the duck breast with them.
Put the duck on a plate, fill with olive oil, add salt and pepper. Stir, cover or wrap and refrigerate 3-4 hours.
Step 2: fry and bake duck breast.
When the duck is pickled, put it out of the refrigerator and let the meat warm to room temperature.
Heat a dry frying pan and place duck breasts with the skin down. Medium-high fry for 4 minutesso that the skin gets a golden color. Turn over and fry yet 4 minutes.
Wrap the roasted duck breasts in foil and send them preheated to 150 degrees oven on 45 minutes.
The baked breast should be juicy, pinkish inside. Cut it into thin slices after it has cooled slightly.
Step 3: prepare the sauce.
Combine table horseradish with natural yogurt without additives and ground black pepper until smooth.
Step 4: chop the vegetables.
Wash the vegetables, dry them, cut into large pieces (small cherry tomatoes can even be left whole) and spread immediately into two separate plates. Pour over horseradish and yogurt sauce, lay on top slices of baked duck breast and serve.
Step 5: serve duck salad.
Serve salad with duck immediately after cooking, the sauce can be served additionally so that everyone can add as much as they need. This is a wonderful dish that captivates with its simplicity and sophistication. Baked duck breast has an amazing taste, which vegetables and sauce only emphasize.
Enjoy your meal!