Duck breast salad

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the meat, sprinkle with 60 ml Teriyaki and marinate for about 1 hour. Meanwhile wash, peel and dice the potatoes. Cook potatoes in boiling salted water for about 10 minutes. Peel oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins, squeeze the juice out of the parting skins and collect it.

2. 2

   Clean and wash the celery and cut into very thin slices. Drain the potatoes, drain and let them cool down a little. Mix the orange juice (approx. 80 ml), 3 tablespoons of vinegar, 3 tablespoons of teriyaki sauce, honey, sambal oelek and sesame oil. Mix lukewarm potatoes, celery and salad dressing and leave to stand for approx. 45 minutes. Drain the duck breast, season with salt and pepper and place in the hot pan with the skin side first. Fry for approx. 10 minutes on the skin side and then finish frying for 15-20 minutes while turning. Remove from the pan and leave to rest for 10-15 minutes. In the meantime, wash and drain the radish sprouts. Clean and wash the salad and, except for a few leaves for garnishing, cut into fine strips. Mix the lettuce, sprouts and orange filets with the potato salad and season to taste with salt, vinegar, teriyaki sauce and sambal oelek if necessary.

3. 3

   Remove from the pan and leave to rest for 10-15 minutes. In the meantime, wash and drain the radish sprouts. Clean and wash the salad and, except for a few leaves for garnishing, cut into fine strips. Mix the lettuce, sprouts and orange filets with the potato salad and season to taste with salt, vinegar, teriyaki sauce and sambal oelek if necessary. Arrange on a plate with lettuce leaves. Cut lukewarm (or cold) duck breast into slices and arrange on the salad. Serve garnished with an orange wedge

Nutrition Facts

KCAL
660 kcal

CARBS
37 g

FATS
38 g

PROTEINS
41 g