Duck Breast with Orange Salad
Ingredients
- Ingredients
- 2 large duck legs (about 300 grams)
- salt
- freshly ground peppers
- 1 red onion
- 1 red Endive
- 4 Oranges
- 1 tsp honey
- 1 Tbsp white balsamic vinegar
- 4 Tbsps vegetable oil
- Red pepper flakes
- Celery (for garnish)
Preparation steps
Rinse the duck breasts, pat dry and make diamond-shaped cuts in the skin. Season with salt and pepper. Fry until brown for about 5 minutes in a hot pan on the skin side. Flip it over briefly and then place on a baking tray lined with baking paper.
Bake in a preheated oven at 100°C (fan: 80°C, gas mark 1) (approximately 210°F) for 35-40 minutes until pink.
Peel, halve and thinly slice the onion. Rinse the endive, trim, cut out the hard stalk and the leaves, if necessary, and pluck the smaller leaves. Peel the oranges thoroughly and cut out the fillets.
For the dressing, squeeze out the remaining orange pulp and mix the juice with honey, balsamic vinegar and the oil. Season with salt and red pepper flakes.
Place the orange fillets with onions on plates. Place the sliced duck breasts over it and drizzle with the dressing.
Serve garnished with celery leaves.
