Duck breast with rocket and tomato salad

Name: Duck breast with rocket and tomato salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 350 g Duck breast fillet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 TEASPOON + 3 tablespoons olive oil; 250 g cherry tomatoes; 100 g Arugula (rocket); 1 small onion; 2-3 TABLESPOONS Balsamic vinegar; 7-10 Tbsp Aluminium foil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

350 g Duck breast fillet
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 TEASPOON + 3 tablespoons olive oil
250 g cherry tomatoes
100 g Arugula (rocket)
1 small onion
2-3 TABLESPOONS Balsamic vinegar
7-10 Tbsp Aluminium foil

Directions

1
Wash duck breast fillet and dab dry well. Score the skin side several times with a sharp knife. Season with salt and pepper.
2
Heat 1 tsp. oil in a small ovenproof pan. First fry the duck breast on the skin side for 3-4 minutes. Turn and fry for 1-2 minutes more. Cook in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 15 minutes.
3
Remove the meat and wrap it in aluminium foil. Let it rest for about 10 minutes.
4
Meanwhile wash and halve the tomatoes. Clean, wash and shake dry the arugula. Peel onion and cut into fine rings. Mix vinegar, salt, pepper and 1 pinch of sugar. Fold in 3 tablespoons of oil.
5
Add onion.
6
Carefully mix the tomatoes, arugula and vinaigrette. Cut duck breast fillet into thin slices and arrange on plates with the rocket and tomato salad. Ciabatta tastes good with it.