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Duck breast salad with pomegranate and pine nuts
4 servings2 hours 35 min
1. Peel and grate the ginger, combine with the orange zest and part of the soy sauce, honey. Add the sesame oil, ground black pepper.
2. In the prepared marinade, rinse the duck breast for
1. 5-2 hours.
3. Marinate a finely chopped red onion in table vinegar.
4. For the sauce, take 45ml soy sauce, add chopped bell pepper, cilantro, crushed garlic to it. Combine with tkemali, olive oil, sesame oil, lemon juice, balsamic vinegar. Add the prepared red onions and allow to stand for 50-60 minutes.
5. Fry duck breast on grill lattic.
6. Wash the arugula, watercress and dry. Season with soy sauce (20ml) .
7. Cut the finished breast into portions. Place on a plate, add the salad leaf mix, pour over 5ml soy sauce. Top with pomegranate grains, pumpkin seeds and pine nuts. Enjoy your meal!
Duck breast - 500 gr, Cress salad - 160 gr, Ruccola - 80 gr, Pomegranate - 20 gr, Pumpkin seeds - 20 gr, Pine nuts - 20 gr, Soy sauce - 25 ml, Honey - 30 ml, Soy sauce - 25 ml, Sesame oil - 15 ml, Ground black pepper - to taste, Orange peel - 10 gr, Ginger - 10 gr, Soy sauce - 45ml, Sesame oil - 5ml, Garlic - 5g, Onions - 20 gr, Tkemali Sauce - 20 gr, Olive oil - 30 gr, Bell pepper - 5 gr, Lemon juice - 10 ml, Cilantro greens - 2 g, Balsamic vinegar - 4 ml, Table vinegar - 2 ml
