Home Recipes Main Dishes Duck Breast and Chicory Salad – Asian Sweet and Sour Vinaigrette

Duck Breast and Chicory Salad – Asian Sweet and Sour Vinaigrette

Name: Duck Breast and Chicory Salad – Asian Sweet and Sour Vinaigrette
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 duck breast; 1 tbsp kosher salt; Rosa chicory lettuce; Baby spinach; Fresh mint leaves, for serving; 3 tbsp rice vinegar; 1 tbsp maple syrup; 1 red chili, thinly sliced; ½-inch piece of fresh ginger, grated; Juice and zest of 1 Cara Cara orange; Pinch of kosher salt; Freshly ground black pepper, to taste

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Preparation 45 min Cooking 10 min Level Easy

A light and easy-to-make dish: sliced duck breast served on a bed of chicory and spinach, topped with a tangy homemade vinaigrette.

Categories

Main Dishes

Food restrictions

Soya-free Peanut free Gluten-free Lactose-free Nut-free Egg-free Dairy-free

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Irresistible texture contrast: The crispy duck breast pairs perfectly with the fresh, crunchy chicory and spinach.
Guaranteed originality: Few people think to combine duck breast with a bright, tangy salad. Perfect for surprising your guests.
Balanced, fresh flavors: The tender duck melts in your mouth, complemented beautifully by the sweet-and-tangy orange and ginger vinaigrette.
Quick and easy to prepare: Minimal ingredients and simple cooking, yet a restaurant-worthy result.

Duck Breast and Chicory Salad – Asian Sweet and Sour Vinaigrette

0 /5

0 Comments

Preparation 45 min Cooking 10 min Level Easy

To start things well

You use:

You cook for:

4 people

Preparation

Sprinkle the duck breast with salt and refrigerate for about 30 minutes.

While the duck rests, mix all vinaigrette ingredients in a bowl.

Slice the rosa chicory leaves in half and mix with the baby spinach in a bowl. Set aside.

Pat the duck dry with a paper towel. Heat a cast-iron skillet over medium-high heat. Place the duck breast fat side down and cook for 10 minutes, checking after 5 minutes and lowering the heat if the fat is browning too quickly. Flip and cook 3 more minutes. Remove from the pan and let rest on a plate for at least 5 minutes.

Thinly slice the duck with a sharp knife and transfer to the bowl with the vinaigrette. Toss to coat well.

Spread the chicory and spinach on a large serving plate. Arrange the duck slices over the greens, drizzle with vinaigrette, and sprinkle with fresh mint leaves.

Nutritional information per serving (1/4 of the recipe)