Food Recipes Hub

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.

CourseDinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
CuisineBulgarian Cuisine
KeywordEasy, For Beginners

Servings

Cook Time

30minutes

Servings

Cook Time

30minutes

Ingredients

Salad

1piece Duck breast
200gram Pumpkin
1clove Garlic
2tablespoons Vegetable oil
6pieces Cherry tomatoes
Lettuce leaves
Saltto taste
1teaspoon Seasoning (Provence herbs)
1/2teaspoons The mixture of peppers

Dressing

1tablespoon Vegetable oil
1/2teaspoons Sugar powder
1clove Garlic
1tablespoon Nuts (almonds, cashews, hazelnuts)
1/2tablespoons Balsamic vinegar
1tablespoon Soy sauce

Instructions

Wash the duck breast, dry it, make incisions on the skin without touching the pulp, so that the fat melts better.
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.
Transfer the duck to a plate and cover with foil so that it comes to readiness.
Peel the pumpkin and cut it into small cubes.
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.
Put lettuce leaves on a serving dish (plate), you can use any salad mixture. Put the pumpkin on top.
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.
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.
Serve the salad immediately warm.

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