Salad with Duck Recipe
I decided to share the recipe with you, as always, I made my own nuances. The duck breast in this salad is complemented by cranberry sauce.
Servings
2
Cook Time
50minutes
Servings
2
Cook Time
50minutes
Ingredients
Instructions
  1. Of course, in the salad I ate at the restaurant, the duck breasts were simply fried in the usual way. I didn’t have any separate breasts at all (none are sold out at the moment), I took a breast of whole duck cooked according to the recipe. Pre-cover the duck with cranberry glaze, mix cranberry sauce D’arbo, lemon zest (1 teaspoon), lemon juice (2 tablespoons), crushed cloves (4 pieces) and salt.
  2. Bake the duck for 2 hours at 180 degrees. You can take duck breasts, spread them with the mixture described above, and bake in the oven for 40 minutes at 180 degrees.
  3. Cut the finished duck breast (still warm) diagonally into plates.
  4. Wash the lettuce leaves.
  5. Cut off the stem of the celery stalk.
  6. Put lettuce leaves (slightly torn) and finely chopped celery on a plate.
  7. Spread sliced duck breast on top of lettuce leaves in a circle.
  8. Preparing salad dressing. To do this, take cranberry sauce, lemon juice (1 tablespoon), French mustard with seeds, olive oil, salt.
  9. Mix all the above ingredients.
  10. Pour the dressing over the sliced duck breasts.
  11. Sprinkle pine nuts on top of the salad.
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