Duck And Green Bean Salad Recipe
Ingredients
| Duck breasts | 4 | |
| Soy sauce | 4 Tablespoon | |
| Clear honey | 2 Tablespoon | |
| Raspberry vinegar | 4 Tablespoon | |
| Mixed salad leaves | 100 Gram | |
| Fine green beans | 150 Gram, blanched | |
| Balsamic vinegar | 1 Tablespoon | |
| Dijon Mustard | 1 Teaspoon | |
| 5 tbsp walnut or hazelnut oil | ||
| Cherry tomatoes | 125 Gram | |
| Pecans | 75 Gram | |
Directions
GETTING READY
1. Using a sharp knife make criss cross slashes on the skin side of the duck breasts.
2. Rub seasoning.
3. Arrange the pieces in a shallow bowl.
4. Combine soy sauce, honey and 2 tbsp of the raspberry vinegar and pour over the duck, turn pieces to coat well on both sides.
5. Leave to marinate for an hour.
6. Preheat the oven to to 200C.
MAKING
7. Place a large frying pan on a medium high flame.
8. Drain the duck from marinade and pat with kitchen paper
9. Place the breast, skin-side down in the hot pan and sear until knife gets a nice brown colour. Turn and sear on the other side.
10. Reduce flame and cook for 10 minutes or until the skin is crisp.
11. Turn over so that the skin side is up.
12. Transfer the pan to the preheated oven and cook for 8 minutes.
13. Remove from oven and rest for 5 minutes.
14. Slice at a slant.
SERVING
15. Arrange the salad leaves and beans on 4 individual plates.
16. Make a dressing by combining remaining raspberry vinegar, balsamic, mustard, oil and some seasoning
17. Arrange the sliced duck and scatter tomatoes and pecans.
18. Pour the dressing over and serve.
1. Using a sharp knife make criss cross slashes on the skin side of the duck breasts.
2. Rub seasoning.
3. Arrange the pieces in a shallow bowl.
4. Combine soy sauce, honey and 2 tbsp of the raspberry vinegar and pour over the duck, turn pieces to coat well on both sides.
5. Leave to marinate for an hour.
6. Preheat the oven to to 200C.
MAKING
7. Place a large frying pan on a medium high flame.
8. Drain the duck from marinade and pat with kitchen paper
9. Place the breast, skin-side down in the hot pan and sear until knife gets a nice brown colour. Turn and sear on the other side.
10. Reduce flame and cook for 10 minutes or until the skin is crisp.
11. Turn over so that the skin side is up.
12. Transfer the pan to the preheated oven and cook for 8 minutes.
13. Remove from oven and rest for 5 minutes.
14. Slice at a slant.
SERVING
15. Arrange the salad leaves and beans on 4 individual plates.
16. Make a dressing by combining remaining raspberry vinegar, balsamic, mustard, oil and some seasoning
17. Arrange the sliced duck and scatter tomatoes and pecans.
18. Pour the dressing over and serve.
Chef
