Duck Breast with Radish and Cucumber Salad
Main Dishes • European
Description
Duck Breast with Radish and Cucumber Salad
Ingredients
- Cilantro 1 bunch
- Date honey 2 tablespoons
- Duck wings 2 pieces
- Cucumbers 4 pieces
- Mustard Greens 1 bunch
- Turnips 1 bunch
- Scallions ½ bunch
- Natural Yogurt 5 oz
- Dijon Mustard 1 teaspoon
Step-by-Step Guide
Step 1
Cut the cucumbers and radishes in half lengthwise, then slice them as thinly as possible into half-moons.
Step 2
Wash the radish greens well and remove the stems, chop the leaves coarsely.
Step 3
Chop the cilantro coarsely. Slice the green onions into pieces about 0.5 cm long.
Step 4
For the dressing, mix the yogurt, honey (1 teaspoon), and mustard. You can do this in a bowl or place everything in a small glass jar with a tight lid and shake well.
Step 5
Place everything in a salad bowl, pour the dressing over it, and mix well.
Step 6
Pat the duck breasts dry with a kitchen towel and make cuts in the skin about 1 cm apart. Season with salt and pepper on both sides.
Step 7
Preheat the oven to 390°F.
Step 8
Place the duck breasts skin-side down in a cold skillet and turn the heat to high.
Step 9
Sear for about 4 minutes, flip, and sear for another 4 minutes on the other side.
Step 10
Transfer to a baking dish without the rendered fat, drizzle the breasts with honey, and bake for about 12 minutes for medium well or about 15 minutes for well done (cooking time may vary depending on the oven and size of the breasts).
Step 11
Remove the duck from the oven and cover with foil for 3–5 minutes to rest.
Step 12
Slice the duck into pieces about 1 cm wide and serve with the salad on plates.
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