Duck breast on rocket tomato salad

Name: Duck breast on rocket tomato salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 Duck breasts (350 g each); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 6 TABLESPOONS Oil; 150 g Rocket; 1/2 Picking salad; 200 g cherry tomatoes; 50 g Parmesan cheese; 2 TABLESPOONS White wine vinegar; 1 TEASPOON Dijon mustard; 1 pinch Sugar; 7-10 Tbsp Parsley

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 Duck breasts (350 g each)
7-10 Tbsp Salt
7-10 Tbsp white pepper
6 TABLESPOONS Oil
150 g Rocket
1/2 Picking salad
200 g cherry tomatoes
50 g Parmesan cheese
2 TABLESPOONS White wine vinegar
1 TEASPOON Dijon mustard
1 pinch Sugar
7-10 Tbsp Parsley

Directions

1
Rinse duck breasts, pat dry. Cut the skin with a sharp knife in a diamond-shaped pattern. Sprinkle salt and pepper on both sides. Heat 1 tablespoon of oil in a frying pan, fry duck breasts over high heat on both sides.
2
Reduce heat and fry for about 6 minutes on each side. In the meantime, wash and clean the rocket and salad and drain well. Wash, clean and halve the tomatoes. Slice the parmesan into thin shavings.
3
For the vinaigrette, mix vinegar with salt, pepper, mustard and sugar in a bowl. Finally, gradually fold in 5 tablespoons of oil. Pluck the salad into mung-sized pieces. Put half of the tomatoes with the sliced parmesan on toothpicks.
4
Arrange lettuce and rocket with the tomatoes and tomato skewers on plates. Drizzle with the vinaigrette. Cut the duck breast into slices and arrange on the salad. Garnish with parsley as desired.