Fruity Duck Salad
- 2 duck legs (each about 400 g)
- freshly ground Black pepper
- 1 Tbsp butter
- 3 ¾ cups String bean
- 3 ¾ cups sugar Snap pea
- 4 scallions (cut into rings)
- 2 red chili peppers (deseeded and finely chopped)
- ½ bunch Basil
- ½ bunch Thai basil
- 4 Tbsps Plum sauce
- 2 Tbsps white wine vinegar
- 2 Tbsps Lime juice
1 Tablespoon, 1 Small bowl, 1 Cutting board, 1 Small knife, 1 Can opener, 1 Sieve, 1 Pot mit Deckel, 1 Wooden spoon, 1 Measuring cups, 1 flache Casserole dish (ca. 1,5 l Inhalt), 1 Medium bowl
Season the duck breatswith salt and pepper.
Heat the butter in a frying pan and cook the duck breasts for 10 minutes, skin side down and 8 minutes on the other side. Remove from the pan, wrap in foil and leave to rest for about 10 minutes.
Blanch the string beans and sugarsnap peas in boiling, salted water for 4-5 minutes.
Remove the duck from the foil and carefully cut away the skin. Slice the duck breasts thinly and arrange on 4 warmed plates, together with the vegetables, chillies and herbs.
Mix the plum sauce with the vinegar and lime juice, drizzle over the salad and grind over a little freshly milled pepper.