March 14, 2014
Even if we are at the beginning of Lent season I simply coludn’t resist to a lovely piece of smoked duck breast at the butcher in nearby. I knew immediately what to make with this: a salad with mango and a pinch of Chinese taste. Pea shot is quite a good choice and works pretty well, but if You have any other fresh green leaves just swap it. Duck breast is perfect if pink, so try to avoid to overbake.
Ingredients:
Serves 2-3
1 smoked duck breast (appr. 200 gr)
salt
pepper
1 pack fresh pea shots or any other green leaves
1 mango
1 shallot or red onion
for the vinaigrette:
0,5 dl olive oil
2 tbsp dark soy sauce
1/2 teaspoon honey
half of lime juice
thumb sized fresh ginger, finely grated
- Preheat oven to 100 C. Take a frying pan and heat some olive oil. Score the skin, season with salt and pepper. Place into the pan skin side down and fry for 4 minutes on each side.
- Put into the oven and bake for 10-15 minutes. As You bake a smoked breast instead of unsmoked usually the baking time is a bit shorter. If the duck breast is a bit larger baking time can be a bit longer. Place on warm place and give some rest.
- Meanwhile mix the salad: wash the leaves, dry well. Peel and dice mango, slice finely shallot. Pour all the ingredients of vinaigrette into a jar. Cover with lid and shake well.
- If the meat has rest slice finely. Its hould be really nice pink insde. Put the slices over the top of salad and pour over with vinaigrette.
Bizzy Lizzy's Good Things
Aniko, this looks absolutely divine! Bookmarking now… yum!
plasterers bristol
Sounds and looks yummy, thanks for sharing this…..
Simon