Desperate Duck On Salad At Christmas |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This salad the first dish at Christmas. It takes quite a lot of preparation but it worth it. Ingredients:
2 duck breasts |
6 tablespoons white wine vinager |
2 tablespoons honey |
6 tablespoons 5 spice powder |
1 piece of ginger |
2 chilis |
emmental cheese, grated |
400 g nut salad |
2 chicoree |
1 lettuce |
1 radicchio |
1 red onion |
1 pomegranate |
2 boiled eggs |
1 teaspoon dijon mustard |
2 teaspoons grape seed oil |
2 teaspoons red wine vinager |
2 teaspoons milk |
2 teaspoons pomegranate juice |
Directions:
1. The day before marinate the duck breasts. The side without skin with five spice powder, the skin side with a mixture of white wine vinager and honey. Cut chili and ginger and sprinkle over the skin.
2. Heat a saucepan and fry it on the skin side, then on the other.
3. Preheat oven to 180°C and broil it medium or as you prefer.
4. Heat a saucepan and melt cheese in a circle. When it gets brown take a glass and put the melted cheese over it to form a cheese basket.
5. Clean the pomegranate, save some of the juice for the salat dressing.
6. Cut duck breast in thin slices and put each on a chiccoree leaf.
7. Make dressing of the boild eggs, chopped oinion, dijon mustard, red wine vinager, grape seed oil, milk and pomegranate juice. Pour it over the salad and serve.
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