Orange slices with slices of fried duck breast on rice with corn, under olive oil with grainy mustard - it's insanely delicious! Please and surprise your beloved and dear guests, prepare and serve the salad warm, the holiday at the table is provided. And on weekdays, it's a full-fledged light dinner. And in the cooled form, the salad is good.
Instructions
- Wash and dry the duck breast. Trim the excess fat, make shallow cuts on the skin, rub with salt and basil. Set aside for 20-50 minutes.
- Peel the orange and cut 3 slices into pieces. Spread the part on the rice-corn mixture. Mix the olive oil and mustard, pour over the salad preparation, leaving half.
- Fry the duck breast over medium heat, first on the skin side. On both sides for 5 minutes. Hot cut into slices, spread out on a platter. I should note that duck meat can be consumed "pink", i.e. not fried. If desired and to your taste, bring the breast to readiness.
- Add the orange slices, corn kernels and pour over the remaining dressing. Serve to the table.
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