Sliced Duck Gourmet Salad
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 d 15 min.
Ready in
Ingredients
for
4
- For the beetroot
- ⅔ cup white wine vinegar
- ⅜ cup water
- 2 Tbsps sugar
- 6 peppercorns (crushed)
- 1 tsp salt
- 1.333 cups cooked Beets (sliced)
- 1 Red onion (sliced)
- For the salad
- 2 Tbsps vegetable oil
- 4 duck legs (skin on)
- 4 handfuls mixed salad
- 4 Tbsps olive oil
- 1 Tbsp balsamic vinegar
Preparation steps
1.
Put the white wine vinegar, water, sugar, peppercorns and salt in a small pan, bring to a boil and add the beetroot and onions. Cover and chill for at least 24 hours before using.
2.
Heat the vegetable oil in a frying pan over a high heat. Season the duck breasts with salt and pepper, skin side down, for 2 minutes then turn them over and cook for 2 more minutes. Cook for a little longer if you prefer your meat less rare. Remove from the heat and set aside to rest in the pan.
3.
Remove the beetroot and onion from the pickling liquid, cut the beetroot slices into strips and mix with the salad leaves.
4.
Mix together the olive oil and balsamic vinegar, season with salt and pepper and mix with the salad leaves, beetroot and onions. Slice the duck breasts, lay on top of the salad and pour over the pan juices.
