Warm salads with meat and poultry are not only heavy dishes with mayonnaise dressing. They can be light and at the same time filling. Don’t believe me? Then try making a delicious salad with duck breast and walnuts according to our recipe.
Ingredients:
- Raspberries – 50 g
- Blueberries – 50 g
- Iceberg lettuce – 120 g
- Pomegranate vinegar 5% – 6 tbsp
- Olive oil – 4 tbsp
- Duck breast – 350 g
- Walnuts – 25 g
- Salt – 1/4 tsp
- Ground black pepper – 1/4 tsp
Directions:
- Wash the duck breasts and make cross-shaped cuts in the skin using a sharp knife, being careful not to damage the meat. Season the breasts with salt and pepper.
- Heat a dry frying pan over high heat. Place the breasts skin side down, reduce the heat to medium, and cook for 3-4 minutes, until the skin is crispy and golden brown. Then turn the breasts over and cook for another 5-10 minutes. If you want the meat to have a pinkish tint, fry the breasts for 5 minutes. If you prefer more cooked meat, cook for 8-10 minutes.
- Remove the pan from the stove, transfer the breasts to a cutting board, and leave for 5 minutes. Then cut the meat diagonally into long, thin slices.
- In a bowl, mix the pomegranate vinegar with the olive oil using a fork. Add salt and pepper.
- Place the chopped lettuce leaves on two serving plates. Top with duck breast slices (1 breast per serving).
- Lightly fry the walnuts in a dry frying pan (3-4 minutes).
- Sprinkle the finished salad with the berry mixture, drizzle with the prepared dressing, and garnish with walnuts.