Lukewarm zucchini and chanterelle salad with duck breast

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash and clean the mushrooms thoroughly and let them drip off on kitchen paper. Wash and clean the zucchini and cut into wafer-thin slices. Peel onion and garlic and chop finely. Wash the flesh, dab dry and if necessary cut into wafer-thin slices.

2. 2

   Remove quills with tweezers. Cut the skin side several times. Heat the pan to a high temperature, add the meat with the skin side first and fry for 3-4 minutes. Turn meat over and fry on the meat side for 1-2 minutes.

3. 3

   Then season with salt and pepper, place on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas

4. 4

   In the meantime, heat 2 tablespoons of oil in a large, coated frying pan. Fry the mushrooms for about 3 minutes while turning. After about 2 minutes add half of the onion cubes. Season with salt and pepper and remove.

5. 5

   Heat 2-3 tablespoons of oil in a frying pan. Fry the zucchini slices for 2-3 minutes while turning. Add the remaining onion and garlic after 1-2 minutes. Season with salt and pepper. Put all the vegetables in the pan and heat.

6. 6

   Remove the duck breasts and let them rest in aluminium foil for about 5 minutes. Add stock, wine and crème fraîche to the vegetables and simmer for 3-4 minutes. In the meantime wash parsley, dab dry and chop. Stir parsley into the vegetables and season with salt and pepper.

7. 7

   Cut duck breasts into slices and arrange on plates with the vegetables.

Nutrition Facts

KCAL
600 kcal

CARBS
5 g

FATS
47 g

PROTEINS
36 g