Duck Salad with Mango and Honey Orange Vinaigrette
Ingredients
- Ingredients
- 150 grams Beets (Depending on size 1-2 pieces)
- 250 grams Arugula
- 2 ripe Mangoes
- 2 Tbsps freshly chopped Chives
- salt
- freshly ground peppers
- 400 grams skinless duck legs
- 2 Tbsps vegetable oil
- 4 Tbsps freshly chopped flat parsley
- 2 Tbsps Pumpkin seed (or sunflower seeds)
- For the dressing
- ½ clove garlic cloves
- 2 Tbsps fresh pressed Orange juice
- 1 ½ tsps Dijon mustard
- 1 tsp honey
- ¾ tsp salt
- 125 milliliters olive oil
- salt
- freshly ground peppers
Preparation steps
Preheat the oven to 180°C (approximately 350°F).Rinse the beets and remove stems and greens. Wrap individually in aluminum foil and bake until tender, about 1 hour. Let cool, peel and cut into 1-2 cm (approximately 3/4-inch) cubes.
For the dressing: Meanwhile, peel the garlic and squeeze through a garlic press into a bowl. Whisk in the orange juice, mustard, honey and salt. Whisking constantly, slowly pour in the olive oil until thick and emulsified. Season with salt and pepper. Place the beets in a bowl, add 3 tablespoons of the dressing and toss to coat.
For the salad: Rinse and clean the arugula and spin dry. Peel the mango, remove the pit, cut the flesh into 1 cm (approximately 3/8-inch) cubes and place in a bowl with 2/3 thirds of the arugula. Add the chives and 5 tablespoons of dressing to the salad and mix well. Season with salt and pepper and arrange on plates. Cut the duck breast into strips and season with salt and pepper. Heat the oil in a pan and saute the duck until pink (or as desired). Remove meat, mix with the parsley and 6 tablespoons dressing and arrange on the salad. Arrange the marinated beets on top, garnish the salad with the diced mango and serve sprinkled with pumpkin or sunflower seeds.
