Seasonal Salad with Breast of Duck
Treat yourself to this protein-rich, delicious, and decadent breast of duck salad!
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EmailIngredients:
salad leaves of your choice (lettuce, lollo rosso, radicchio, rocket), roughly torn
½ packet of fresh mushrooms sliced
1 cup of diced, smoked bacon
1 juicy lemon
2 glasses of red wine
2 tbs of balsamic vinegar
4 duck breast filets sliced into fine strips (about 6 cm in length and 1 cm thick) and marinated in the red wine for 15-20 min
1 pomegranate
Procedure:
1. Sprinkle mushrooms with salt and pepper and rub with plenty of lemon juice – as the mushrooms are used raw this will prevent them from discolouring.
2. Break open the pomegranate; half of the fruit will be squeezed and the other half will be carefully removed so as not to disturb the seeds.
3. Brown the diced bacon in 1 tablespoon of olive oil – make sure all sides are evenly cooked.
4. In a salad bowl, combine all the leaves, the lemon mushrooms and the bacon. Sprinkle with salt and plenty of pepper. Add 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar. Use your hands to toss the salad and spread the ingredients evenly throughout.
5. Remove the duck fillets from the marinade and drain well.
6. Brown the sliced fillets for no more than 1 minute in 1 tablespoon of oil – this is adequate as the skin of the duck will also have some fat. Sprinkle with salt and pepper while cooking.
7. Pour in the remaining balsamic vinegar and the juice of the pomegranate. Combine well and remove from heat.
8. Add the duck to the salad and pour pan juices over it.
9. Sprinkle the top with the pomegranate seeds.
