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 Warm Salad with Duck and Pumpkin Recipe
Today on the Internet I saw this unusual, fragrant salad of duck breast and fried pumpkin. Most of all, I was struck by the rich taste of the dressing.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Salad
Dressing
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Salad
Dressing
Instructions
  1. Wash the duck breast, dry it, make incisions on the skin without touching the pulp, so that the fat melts better.
    Wash the duck breast, dry it, make incisions on the skin without touching the pulp, so that the fat melts better.
  2. Put the duck breast skin down on a dry frying pan with a non-stick coating, I have a saucepan, heat it up as soon as the fat starts to melt, reduce the temperature to medium, fry for 4 minutes, then turn it over and fry for another 4 minutes.
    Put the duck breast skin down on a dry frying pan with a non-stick coating, I have a saucepan, heat it up as soon as the fat starts to melt, reduce the temperature to medium, fry for 4 minutes, then turn it over and fry for another 4 minutes.
  3. Transfer the duck to a plate and cover with foil so that it comes to readiness.
    Transfer the duck to a plate and cover with foil so that it comes to readiness.
  4. Peel the pumpkin and cut it into small cubes.
    Peel the pumpkin and cut it into small cubes.
  5. Pour oil into a frying pan or saucepan and fry the pumpkin until golden brown, but it should remain al dente (semi-cooked). Put the crushed garlic, sprinkle with Provencal herbs. It took me 5 minutes.
    Pour oil into a frying pan or saucepan and fry the pumpkin until golden brown, but it should remain al dente (semi-cooked). Put the crushed garlic, sprinkle with Provencal herbs. It took me 5 minutes.
  6. Put lettuce leaves on a serving dish (plate), you can use any salad mixture. Put the pumpkin on top.
    Put lettuce leaves on a serving dish (plate), you can use any salad mixture. Put the pumpkin on top.
  7. Preparing the refueling. We take the roasted nuts, I have almonds, add powdered sugar, vegetable oil, garlic, balsamic vinegar, soy sauce. We punch everything with a blender or chopper.
    Preparing the refueling. We take the roasted nuts, I have almonds, add powdered sugar, vegetable oil, garlic, balsamic vinegar, soy sauce. We punch everything with a blender or chopper.
  8. Cut the duck breast into thin slices. Put the pumpkins on top. Next, we put cherry tomatoes cut in half, I have ordinary tomatoes "cream". Pour the sauce over the duck breast.
    Cut the duck breast into thin slices. Put the pumpkins on top. Next, we put cherry tomatoes cut in half, I have ordinary tomatoes "cream". Pour the sauce over the duck breast.
  9. Serve the salad immediately warm.
    Serve the salad immediately warm.
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