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Hot duck breast salad with kumquat carpaccio and pear vinaigrette

Hot duck breast salad with kumquat carpaccio and pear vinaigrette

A madness of flavors, a filling salad, with tender meat and refreshing sauce! When I think of a fitze salad, well, I make something like that. Who said that it can not be done with a salad, I tell you that he was sorely mistaken. Contrary to the variety of ingredients, it is a simple salad, whose foundation is balance. The taste buds will actually flutter and in a short time you will wake up addicted to this wonder.

    • Duck breast - 1 pc
    • Kumquat - 3 pcs
    • Red currants - 1 small bunch
    • Quality rose wine - 30 ml
    • Sweet white wine - 1 liter
    • Brown sugar - 1 tbsp
    • Allspice - 1 tsp
    • Cloves - 6-7 pcs
    • Pere Williams - 2 pcs
    • Baked mango - 1 pc
    • Vinegar with honey and ginger - 2 tbsp
    • Balsamic vinegar cream - 1 tbsp
    • Mustar Dijon - 1 tsp
    • Raisins - 30 g
    • Prosecco - 30 ml
    • Honey - 1 + 1/2 teaspoon
    • Olive oil - 2 tbsp
    • Grape seed oil - to taste
    • Lime juice - to taste
    • Baby Batavia salad - to taste
    • Andiva - 1/2 pc
    • Pumpkin seeds - 1 tbsp
    • White pepper with lemon - to taste
    • Salt - to taste
    • Dried thyme - to taste

Servings: 1

Preparation time: less than 30 minutes

RECIPE PREPARATION Hot duck breast salad with kumquat carpaccio and pear vinaigrette:

  • Make rhombuses on the fat side of the duck breast (cut from fat if it is too much);

  • Season on both sides with white pepper with lemon, salt and dried thyme;

  • Put the duck breast on the fat side in a non-hot pan, at the right heat - let the fat melt easily - the duck will fry in its own fat;

  • When the fat has turned golden, turn the duck breast over and give it a color on the other side as well;

  • Extinguish with rose wine and place in the preheated oven at 180 degrees for up to 10 minutes;

  • Take it out and let it rest for about 10-15 minutes;

  • Peel a pear, grate it and boil it in sweet white wine with brown sugar, allspice and cloves;

  • Once the pears have softened and the wine has reduced, take them out and leave them to cool;

  • Once cold, blend them with Breville Hand Blender, gradually adding olive oil, Prosecco, honey, vinegar with honey and ginger, dijon mustard and balsamic vinegar cream - blend until you get a homogeneous composition - as soon as you have done this, add the raisins and mix with a spoon;

  • Taiati andiva rondele;

  • Cut mango into small cubes (Brunoise);

  • Cut the kumquat carpaccio (very thin, transparent slices, eliminating the seeds at the same time);

  • Mix the endive slices with Baby Batavia salad and mango cubes, adding grape seed and lime oil to taste;

  • Add the pumpkin seeds and mix well;

  • Cut the duck breast into slices and serve next to the salad;

  • Add pear vinaigrette to both duck and salad;

Good appetite !

Video: Nigella Lawsons Gingery Hot Duck Salad. Nigella Bites (September 2021).