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| Home -> [Appetizers, Duck, Poultry, Salads, Side-dishes, Vegetables] -> [Autumm Salad with Sliced Duck Breast Recipe] |
Autumm Salad with Sliced Duck Breast
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Appetizers, Duck, Poultry, Salads, Side-dishes, Vegetables |
Rating: |
0 |
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Ingredients:
| 1/2
| | fresh chicory | | 1/2
| lbs | duck breast | | 1
| tbsp | cooking oil | | 4
| tbsp | olive oil | | 1
| tsp | mustard | | 2
| tsp | venigar | | 1
| tsp | chopped onions | | 1/4
| tsp | ground black pepper |
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Procedures:
| 1 | Cut the chicory into small pieces (for salad). Wash and drain, then set aside. | | 2 | Season the duck breast with salt and pepper. | | 3 | In high heat, quickly pan-fry the duck on both sides to seal the pores. | | 4 | Lower the heat and continue cooking the duck | | 5 | breast for 3-4 minutes. Remove from heat. | | 6 | Cut the duck breast u=into 1 cm slices. | | 7 | In a separate bowl, mix together olive oil, mustard, vinegar, chopped onions and black pepper to make the 'vinaigrette' dressing. | | 8 | Arrange chicory and duck slices on serving plates. Spoon the vinaigrette over the salad. | | 9 | Serve warm |
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