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Print Recipe
Salad with Duck Breast and Oorange Recipe
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.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. 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.
    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.
  2. 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.
    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.
  3. 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.
    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.
  4. Add the orange slices, corn kernels and pour over the remaining dressing. Serve to the table.
    Add the orange slices, corn kernels and pour over the remaining dressing.
Serve to the table.

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