Duck Breast Salad – Rainer Sass


Rating: 3.22 / 5.00 (9 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:





















Instructions:

Season entire breast with salt, season with pepper and sprinkle with tr. thyme. Sear in olive oil on skin side first, then reduce heat and roast for a total of 10 min, turning once to the other side.

Rinse and dry leaf lettuce and cut into narrow strips. Peel mangoes, free from pit. Break out pomegranate seeds, chop chilies teeny tiny. Cut mangos, figs and oranges into equal-sized pieces. Mix the fruit with the lettuce.

For the salad dressing, stir together orange juice, olive oil and walnut oil. Mix the lettuce with the dressing.

Cut the duck breast into fine slices and bring to the table with toasted pine nuts (without fat).

Serve with a glass of sparkling wine, Schampus or Riesling Spätlese.

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