Salade de Magret d'Hiver

Serves 3
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Directions

  1. 1Start by scoring the skin of the duck breast and season it with pepper and salt.
  2. 2Place the duck breast skin-side down in a cold pan and let the fat melt gently for about 5 minutes.
  3. 3Brown the skin to make it super crispy, leaving the flesh pinkish.
  4. 4Let the duck meat rest on the side.
  5. 5Cut a few crusts of bread and brown them in the duck fat.
  6. 6Fry the oyster mushrooms in the leftover duck fat.
  7. 7For the dressing, put one spoon of mustard in a bowl.
  8. 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.
  9. 9Close the bowl and mix well.
  10. 10For the final dressing, place your composed salad at the bottom of a plate.
  11. 11Add the pan-fried oyster mushrooms.
  12. 12Add the duck fat croutons.
  13. 13Add some nice slices of duck breast.
  14. 14Add a few walnut kernels.
  15. 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.