Duck salad with apple: Submitted by: Janice Stumbold | Date Added: 27 Feb 2012
Listed in: Salads

700 g duck breasts (2 breasts)
Salt and black pepper
2 lettuce hearts
1 small apple radicchio
1 bunch watercress
1 small red oigon
1 red apple
1 tablespoon. tablespoons olive oil
2 to 3 tbsp. tablespoons of red wine

For the seasoning:

A handful of mint or parsley
1 clove garlic
Salt and pepper
1 tablespoon. teaspoon of sugar
2 tbsp. teaspoon Dijon mustard or old
2 tbsp. tablespoons of red wine
3 tbsp. tablespoons olive oil

Remove skin from duck breasts, split them in half the thickness. Salt and pepper.

Prepare the dressing: Wash, drain and chop the mint or parsley. Put in a bowl. Peel garlic and crush it over. Salt and pepper. Add sugar, mustard, wine and oil. Whisk for a creamy emulsion.

Peel, wash and drain the lettuce, radicchio and watercress. Cut the leaves into small pieces. Peel and mince the onion. Wash and dry apples, cut into quarters, remove the seeds and cut into slices. Add these ingredients to the seasoning. Toss gently.

Heat oil in skillet. Add the duck breast. Sauté 4-5 minutes on each side: they should be golden, but pink inside. If you love to point, continue cooking a few minutes.

Transfer the fillets on a cutting board and let stand 2 to 3 minutes. Meanwhile, drain the fat from cooking the duck, place the pan on high heat, pour the red wine and bring to a boil, scraping the bottom of the container.

Cut the fillets into thin slices, diagonally. Arrange over salad. Baste with pan juices, stir and serve.

Note: You can replace the duck with chicken breasts. Then use white wine and slightly extend the cooking: chicken should be cooked to perfection.

Makes 4 servings

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