Duck with Radishes and Yogurt Sauce
Salads • European
Description
Instead of radish greens, you can use salad leaves with a bright mustard flavor—such as watercress, mizuna, and similar varieties.
Ingredients
- Rabbit Fillet 1 piece
- Radish 5 oz
- Scallions 0 oz
- Honey 1 tablespoon
- Dijon Mustard 1 tablespoon
- Yogurt powder 5 fl oz
- Cognac 0 fl oz
- Oranges ½ pieces
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Sear the duck in a heavily heated skillet. First, cook for five minutes skin-side down, then drain the fat that will render from under the skin, and sear the meat side for another two minutes. After that, drizzle with brandy and the juice of half an orange, and cook until the liquid evaporates, then transfer to an oven preheated to 355°F for ten minutes.
Step 2
Remove and rinse the radish greens, wash the radishes, and slice them into thin rounds.
Step 3
Mix the yogurt with honey, mustard, a pinch of salt, and pepper, then season to taste. Slice the cooked duck into thin pieces, combine the radishes and greens with finely chopped green onions and the sauce, and top with the duck slices.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!