30 Minute Duck Salad

Last night we were both feeling tired and decided that dinner was going to be something fast and and easy but still delicious. We look in the fridge and found ingredients for out favorite duck salad and decided to make it.

One of the great things about this sale is, that it takes less than 30 minutes to make and it tastes fabulous 🙂 The combination of the juicy duck meat together with all the crispy vegetables and the sweet mango and perfumed cilantro gives it a bit of an Asian twist without it being to much.

The recipe below is for a 2-persons main course, but you can use it as an appetizer to, which will cover 4-6 servings instead.

 

Ingredients (2 servings)

1 duck breast

Salt

Pepper

2 handfuls rucola salad

1/2 leek

6 cherry tomatoes

10 asparagus

1/2 cucumber

1/2 mango

1 onion

1/2 cup soy sauce

1/4 cup cilantro

 

Clean the duck breast and remove tendons and blood vessels if any. Heat up a frying pan and make small cuts in the duck skin; season with salt and pepper. Place the duck breast with the skin side down, when the pan is smoking hot. Turn down the heat and fry on the skin side for 8-10 minutes. Turn the duck breast and turn off the heat. Let fry for additionally 2-3 minutes before removing the it from the pan. Let rest (on the meat side) on a plate for 10 minutes before cutting it into 1/2 inch slices.

While the duck is frying and resting, you have time to prep the vegetables. Clean the rucola salad and leek in cold water and let it drip off in a colander.

Slice the onion in paper thin slices and place them in a bowl and cover with soy sauce. Set aside until the rest of the vegetables are prepared.

Clean the asparagus and cut them into bit size pieces and blanch in boiling water for 30 seconds. Rinse the asparagus in cold water to avoid that they get soft.

Slice the tomatoes, mango, cucumber and the cleaned leek into thin slices.

Arrange the salad on a nice plate beginning with the rucola salad, followed by the cucumber-, tomato-, and leek slices. Then add the blanched asparagus and the soy-marinated onion slices and finish off with the mango slices.

When the duck breast has been resting for approximately 10 minutes, you can slice it. Place the slices on top of the salad and sprinkle with cilantro.

Serve with a good cold beer 🙂

IMG_6642

Bon Appétit!

Ingredients (2 servings)

1 duck breast

Salt

Pepper

2 handfuls rucola salad

1/2 leek

6 cherry tomatoes

10 asparagus

1/2 cucumber

1/2 mango

1 onion

1.25 dl soy sauce

0.8 dl cup cilantro

 

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