Duck Breast Salad
Appetizers • European
Description
Duck Breast Salad
Ingredients
- Salt to taste
- Duck Breast 1 piece
- Ground Black Pepper to taste
- Vegetable Oil 3 tablespoons
- Cognac 1 tablespoon
- Orange Syrup 1 teaspoon
- Orange juice concentrate 2 tablespoons
- White Balsamic Cream 1 tablespoon
- Corn Salad 5 oz
- Toasted Sesame 2 tablespoons
Step-by-Step Guide
Step 1
Rub the duck breast with salt and pepper. Heat 2 tablespoons of vegetable oil in a skillet, sear the breast skin-side down, then cook on the other side for 3–4 minutes.
Step 2
Remove the breast from the skillet, brush with orange jam, place in a preheated oven at 390°F (about 400 degrees Fahrenheit), and roast for 10–12 minutes until a golden crispy crust forms.
Step 3
Strain the meat juices from the skillet and mix with cognac. Add orange juice, balsamic vinegar, the remaining vegetable oil, and stir.
Step 4
Wash the salad leaves, shake off excess water, tear into medium pieces, and arrange on serving plates.
Step 5
Slice the duck breast across the grain, fan out over the salad, drizzle with warm sauce, and sprinkle with pine nuts.
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