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Duck and orange salad

Cooking recipes / Top Picks / Salads

1 serving
1 hour

Duck breast - 0.5 pcs., Lettuce leaves - 50 grams, Oranges - 1 pc., Cucumbers - 1 pc., Pumpkin seeds - 2 tbsp., Ground black pepper - to taste, Salt - to taste, Butter - 1 tbsp, Vegetable oil - 1 tbsp, Olive oil - 2 tbsp, Balsamic vinegar - 1 tsp, Honey - 1 tsp, Grainy mustard - 1 tsp, Orange juice - to taste

How to make a salad with duck and oranges? Prepare the ingredients. Take the chilled breast - the meat will be juicier and softer. Lettuce leaves will suit any, I have a mix. Wash and dry them. Brown the pumpkin seeds in a dry pan in advance.

Wash the duck fillet and dry well with paper towels, otherwise excess moisture will not allow it to fry, the meat will be stewed. Salt, pepper the fillet to taste. Make deep cuts right through the skin with a sharp knife - this way the breast will cook faster. By the way, you can remove the skin, then the calorie content of the dish will also decrease.

Heat the mixture of butter and vegetable oils in a frying pan - adding the vegetable will prevent the cream from burning, as it has a higher smoking temperature. Fry the breast over a medium heat on all sides for about 30 minutes until ruddy.

Wash the orange, peel the skin and white fibers. Cut the pulp into segments. How to do this is well shown in the video. Limes, lemons, grapefruits can be segmented in this way. That is, citrus fruits with fairly rigid films between the wedges and a sufficiently dense content of the wedges themselves. With a mandarin, such segmentation is not possible.

Save the juice released at the same time for dressing.

Prepare the dressing. Prepare the products for her.

How to make a gas station? Combine all the ingredients for dressing.

Mix them well with a whisk until smooth. You can change the ingredients at your discretion - take any vegetable oil, use lemon juice instead of vinegar, add any non-spicy mustard.

Cut the finished duck into thin slices. If you want to serve the salad warm, it's best to keep it in a cooling pan under the lid until it's in line.

Put the salad greens on the serving dish. If you have large salad leaves, then tear them with your hands - from contact with metal when cutting, the greens quickly oxidize and wilt.

Cut the cucumbers into thin circles and place on top of the salad greens. Pour over the vegetables 1/2 of the dressing.

Spread out slices of orange on top.

Lay out the duck pieces.

Pour the remaining dressing over the salad.

Sprinkle over the salad with pumpkin seeds and season with black freshly ground pepper. Serve immediately to the table - salad with fresh vegetables is not worth a long time. Enjoy your meal!