Cider and maple magret duck breast salad

  • Preparation 35 min
  • Refrigeration 24 h
  • Cooking 20 min
  • Servings 4
  • Freezing I do not suggest

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Ingredients for the marinade

  • 2 magret duck breasts 375g each, skin scored
  • 1/2 cup apple cider
  • The juice and zest of 1/2 lime
  • 2 tablespoons maple syrup
  • 1 tablespoon olive oil
  • Salt and pepper from the mill

Ingredients for the dressing

  • 1/4 cup apple cider
  • 3 tablespoons Dijon mustard
  • 2 tablespoons maple syrup
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoon olive oil
  • Salt and pepper from the mill

Ingredients for the salad

  • 6 cups mixed salad
  • 1 cup bean sprouts
  • 10 radishes cut into small quarters
  • 2 red Lobo apples, cut into sticks
  • 1/4 cup finely sliced ​​red onion
  • 1/4 cup coarsely chopped walnuts

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Preparation

  • Place the duck breasts in a large, airtight dish. Set aside.
  • In a bowl, pour remaining marinade ingredients, season with salt and pepper and mix. Pour on the duck, toss well and reserve in the fridge for 24 hours.
  • In a bowl, add ingredients for the salad dressing, season with salt and pepper and mix. Set aside.
  • Drain the duck, place in a cold skillet and heat over low heat. Cook for 12 to 15 minutes, to melt the fat gently. Move regularly and remove the fat as you go.
  • Increase to medium heat, turn breasts over and continue cooking for 5 to 7 minutes, or until the internal temperature reaches 135°F. Place on a plate, cover with foil and let stand for 5 minutes. Slice and reserve.
  • In a large bowl, add salad ingredients, pour vinaigrette to taste and toss well. Pour into a large presentation plate, place the duck slices on top and serve immediately!