Frisée salad with duck breast
easy
50 mins
50 mins
Ingredients
- 1/8 l Orange juice
- 1/8 l Carrot juice
- 1 Head frisée salad
- 2 Oranges
- 1 Grapefruit
- 1 red onion
- 1 TABLESPOON White wine vinegar
- 1 TEASPOON Honey
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 80 ml Olive oil
- 2 Duck breasts (à approx. 300 g)
- 20 g Pistachio kernels
- 7-10 Tbsp Aluminium foil
Directions
- 1
Let orange and carrot juice boil down for about 10 minutes. In the meantime clean, wash and drain the salad. Peel oranges and grapefruit so that the white skin is completely removed. Cut out fillets between the parting skins. Peel and thinly slice the onion.
- 2
Stir vinegar, honey, salt and pepper into the boiled juice. Add 60 ml oil drop by drop. Remove fat and tendons from duck breast. Heat 2 tablespoons of oil in a frying pan and fry duck breasts for approx. 3 minutes. Turn and fry for another 2 minutes. Season with salt and pepper and cook in a preheated oven (electric cooker: 200 °C/ gas: level 3/ convection oven: not suitable) for 6-8 minutes. Wrap in aluminium foil and let it rest for about 10 minutes. Arrange salad, onion rings, orange and grapefruit fillets on plates. Cut the meat into slices and add.
- 3
Season with salt and pepper and cook in a preheated oven (electric cooker: 200 °C/ gas: level 3/ convection oven: not suitable) for 6-8 minutes. Wrap in aluminium foil and let it rest for about 10 minutes. Arrange salad, onion rings, orange and grapefruit fillets on plates. Cut the meat into slices and add. Sprinkle with pistachios and sprinkle with vinaigrette. Serve immediately
- 4
Attention: 100 g duck fat removed!
Nutrition Facts
340 kcal
15 g
19 g
30 g
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