Salad with caramelized duck
Ingredients for dressing (4 servings)
Cointreau 40 ml
chopped garlic 25 g
chopped shallot 25 g
honey 65 ml
ketchup 40 ml
2 bay leaves
Ingredients for the dish (4 servings)
oranges 110 g
chopped dried tomatoes 40 g
2 duck breasts
roasted pine nuts 20 g
salad mix 120 g
Peel and fillet the orange.
Dry and then cut the duck.
Season the duck with salt.
In a heat-resistant frying pan, heat the vegetable oil and start frying the duck with the skin side down.
Fry for 2-3 minutes and then twist and fry for another 2-3 on the other side. Put the dish in the oven preheated to 200 ° C and bake for 10-12 minutes to get medium-fried meat.
After taking out from the oven, let the meat stand for 6-8 minutes before cutting it.
Using the same pan, heat the vegetable oil and fry garlic and shallot on it. When they are glazed, add honey.
Add Cointreau and flambé it to remove the alcohol content.
Add ketchup and bay leaves. Simmer for 8-10 minutes. Season with salt and pepper as desired.
Pour the lettuce with the dressing. Serve with pine nuts, orange slices and duck.
Enjoy your meal!