French Salad with Duck

Ingredients

• Duck Skin 1 piece
• Green Butter 0 oz
• Cucumbers 5 oz
• Spanish onions 0 oz
• Napa Cabbage 5 oz
• Garlic 0 oz
• Ginger 0 oz
• Basil to taste
• Flaky sea salt a pinch
• Ocean salt to taste
• Sun-Dried Tomatoes 3 pieces
• Paprika to taste

Step-by-Step Guide

Step 1

Peel and crush the garlic with a chef's knife.

Step 2

Separate the skin with fat from the breast and chop finely.

Step 3

Place the skin with fat in a preheated skillet and sprinkle with coarse salt. Fry on high heat for 2 minutes.

Step 4

Add the garlic and paprika.

Step 5

Fry, stirring occasionally, until cracklings form.

Step 6

Remove the fried cracklings. Place the fillet in the rendered fat. Fry on high heat for 2–3 minutes.

Step 7

Flip and fry for another 2 minutes.

Step 8

Place the breast along with the rendered fat and garlic in a baking dish lined with foil.

Step 9

Put the duck in an oven preheated to 355°F (350 degrees Fahrenheit) for 15 minutes. Then let it cool slightly.

Step 10

Chop the cabbage and cucumbers coarsely. Sprinkle with salt.

Step 11

Arrange the vegetables on a plate.

Step 12

Finely chop the sun-dried tomatoes and add them to the cracklings.

Step 13

Add the chopped basil and the fat rendered from the duck.

Step 14

Slice the fillet thinly, add it to the salad, and serve topped with cracklings and sun-dried tomatoes.