Salade de Magret d'Hiver
Serves 3
Directions
- 1Start by scoring the skin of the duck breast and season it with pepper and salt.
- 2Place the duck breast skin-side down in a cold pan and let the fat melt gently for about 5 minutes.
- 3Brown the skin to make it super crispy, leaving the flesh pinkish.
- 4Let the duck meat rest on the side.
- 5Cut a few crusts of bread and brown them in the duck fat.
- 6Fry the oyster mushrooms in the leftover duck fat.
- 7For the dressing, put one spoon of mustard in a bowl.
- 8Add one clove of garlic, a good dose of honey, one third of balsamic vinegar, and two thirds of olive oil, salt, and pepper to the bowl.
- 9Close the bowl and mix well.
- 10For the final dressing, place your composed salad at the bottom of a plate.
- 11Add the pan-fried oyster mushrooms.
- 12Add the duck fat croutons.
- 13Add some nice slices of duck breast.
- 14Add a few walnut kernels.
- 15Drizzle with your garlic vinaigrette.
Ingredients
- 1 duck breast
- some oyster mushrooms
- 3 bread slices
- walnut kernels
- 1 bag mixed salad greens
- 1 scallion
- 1 black radish
- 1 little carrot
- 1 pink radish
- 1 spoon mustard
- 1 garlic clove
- 1 dose honey
- 1 third balsamic vinegar
- 2 thirds olive oil
- salt
- pepper
Equipment
cold panbowlplate
Tips
- Brown the duck skin until super crispy, leaving the flesh pinkish.
- Take whatever vegetables you have on hand for the salad.
- Do not use butter in this recipe.
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