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 Duck Salad with Green Beans and Arugula Recipe
Light, very tasty and quickly cooked (not counting the pickling time). Despite the apparent simplicity of cooking, the recipe is quite complicated.
Course Dinner Dishes, Holiday Food Ideas
Cuisine French Cuisine
Keyword Medium
Cook Time 25 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas
Cuisine French Cuisine
Keyword Medium
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Wash and dry the duck fillet. Cut in the middle into two parts, cut the skin obliquely to the meat.
    Wash and dry the duck fillet. Cut in the middle into two parts, cut the skin obliquely to the meat.
  2. Prepare the marinade. Mix soy sauce with mustard, honey and lemon juice.
    Prepare the marinade. Mix soy sauce with mustard, honey and lemon juice.
  3. Put the duck breast in the marinade. Salt and pepper. Leave to marinate for 1.5-2 hours. Then remove the fillets from the marinade and fry in a dry pan for a few minutes on both sides. First fry the side with the peel.
    Put the duck breast in the marinade. Salt and pepper. Leave to marinate for 1.5-2 hours. Then remove the fillets from the marinade and fry in a dry pan for a few minutes on both sides. First fry the side with the peel.
  4. Put the duck in a baking dish and send it to the oven, preheated to 200 *, for 10 minutes in convection mode.
    Put the duck in a baking dish and send it to the oven, preheated to 200 *, for 10 minutes in convection mode.
  5. Place the duck fillet on a plate.
    Place the duck fillet on a plate.
  6. Cover the deep dish tightly for about 10 minutes. During this time, juice will be released from it.
    Cover the deep dish tightly for about 10 minutes. During this time, juice will be released from it.
  7. Pour the remaining marinade into a saucepan, add 1 tablespoon of lemon juice (if necessary), 15 g of butter and evaporate over medium heat until the sauce thickens.
    Pour the remaining marinade into a saucepan, add 1 tablespoon of lemon juice (if necessary), 15 g of butter and evaporate over medium heat until the sauce thickens.
  8. Strain the sauce, cool it.
    Strain the sauce, cool it.
  9. Defrost the beans. Boil in salted water for 5-7 minutes.
    Defrost the beans. Boil in salted water for 5-7 minutes.
  10. Flip into a colander, cool.
    Flip into a colander, cool.
  11. Cut the fillet obliquely, put it on a dish together with arugula, frieze salad and boiled string beans.
    Cut the fillet obliquely, put it on a dish together with arugula, frieze salad and boiled string beans.
  12. Pour the sauce over the duck. Serve with olive oil (for dressing with herbs).
    Pour the sauce over the duck. Serve with olive oil (for dressing with herbs).
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