Duck Breast Salad with Arugula and Cranberry Sauce

Ingredients

• Duck Skin 2 pieces
• Oranges 2 pieces
• Cranberry 5 oz
• Sugar 2 spoons
• Cinnamon ½ spoons
• Star anise 1 piece
• Butter 0 oz
• Olive Oil 5 fl oz
• Thyme 2 sprigs
• Honey 1 tablespoon
• Rice Vinegar for Sushi 0 fl oz
• Young Spinach "Belaya Dacha" 0 oz
• Pistachios 0 oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Make shallow cuts in the skin of the duck breast, season with salt and pepper, and brush with olive oil. In a skillet, heat 15g of butter and 10ml of olive oil over low heat. Add thyme, then place the duck skin-side down and cook for 4-5 minutes without flipping, until the skin is golden brown. Then, turn the duck over and increase the heat, searing the meat on all sides for 2-3 minutes.

Step 2

In a saucepan, heat the cranberries with the juice of one orange, cinnamon, and star anise for five minutes. Then, strain the cranberries through a sieve, add 50 ml of water to the resulting puree, return it to the heat, season with salt and pepper, and add 15 g of butter. Stir for 30 seconds until smooth.

Step 3

Using a knife, remove the skin from the orange and cut out beautiful fillets, taking care to avoid the white membranes. Do not discard the orange trimmings.

Step 4

Squeeze the juice from the orange scraps, then add honey, vinegar, salt, and pepper, and whisk together. Next, while continuing to whisk, gradually pour in 50 ml of olive oil.

Step 5

Slice the warm duck into thin pieces, add 2-3 tablespoons of cranberry sauce, and toss to combine.

Step 6

Combine the arugula with the orange dressing, place it on a serving plate, top with pieces of duck, drizzle them and the salad with cranberry sauce, arrange the orange fillets, and sprinkle the finished salad with toasted pine nuts.