Salad with Duck Breasts, Grapefruit and Lychee
Ingredients
- Ingredients
- 2 duck legs (ready to cook, with skin, each about 300 grams)
- salt
- freshly ground peppers
- 16 Lychee
- 1 Grapefruit
- 2 centimeters fresh ginger
- 1 Red chili pepper
- ½ bunch cilantro
- ½ bunch mint
- 2 scallions
- ½ Cucumber
- 3 Tbsps olive oil
- 1 Tbsp White vinegar
- 1 Tbsp Vegetable broth
- honey
Preparation steps
Preheat the oven to 100 ° C convection.
Rinse duck breasts, pat dry, score skin in diamond pattern and season with salt and pepper. Place, skin side down, into a hot pan and cook until skin is browned. Turn over and cook for 1 more minute. Roast in preheated oven at 100°C (approximately 200°F) for about 35 minutes. During the last 15 minutes, brush duck skin with honey often.
Peel lychees and remove seeds. Peel grapefruit, removing as much pith as possible, and fillet, reserving all juice. Peel ginger and chop finely. Rinse and halve chile pepper, remove seeds and ribs, chop finely. Rinse herbs and shake dry. Rinse and dry scallions, cut into thin rings. Rinse and halve cucumber, scrape out seeds and cut into thin slices.
Heat oil in a pan and saute scallions with ginger and chile pepper briefly. Add 2 tablespoons of grapefruit juice, vinegar and broth, simmer briefly and remove from heat. Cool and season with salt, pepper and honey.
Remove duck breasts from the oven, let rest briefly and cut into slices. Combine cucumber with herbs, grapefruit fillets and lychees. Arrange on plates and top with duck meat. Drizzle with vinaigrette and serve.
