Warm Salad with Duck and Pumpkin Recipe
An unusual, flavorful salad of duck breast and fried pumpkin. Most of all, I was struck by the rich taste of the dressing.
Servings
2
Cook Time
30minutes
Servings
2
Cook Time
30minutes
Ingredients
Instructions
  1. Wash the duck breast, dry it, make incisions on the skin, without touching the flesh, so that the fat is better melted.
  2. Put the duck breast skin down on a dry pan with a non-stick coating, I have a saucepan, heat as soon as the fat begins to melt, remove the temperature to medium, fry for 4 minutes, then turn and fry for another 4 minutes.
  3. Remove 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.
  5. In a frying pan or saucepan, pour the oil and fry the pumpkin until Golden brown, but it should remain al dente (half-cooked). Put the chopped garlic, sprinkle with Provencal herbs. It took me 5 minutes.
  6. On a serving dish (plate) put lettuce leaves, you can use any salad mix. Put the pumpkin on top.
  7. Preparing the dressing. 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 put the cherry tomatoes cut in half, I have regular tomatoes “cream”. Top the duck breast with the dressing.
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