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Spicy salad with duck fillet and red fruit dressing


Red Twist

Salt blossom

Rub Golden


150g duck breast

40g various microgreens leaves (wild arugula, radish, mustard & mizuna)

100g Red Twist Dressing (Art. 55308)

5g Golden Rub Seasoning (Art. 51012)

A little olive oil


For the Dressing

1 tsp. Dijon mustard

50ml olive oil

1 tbsp. goji berry

1 tbsp. lime juice


For the Florentine

100g almond fillet

20g sunflower seeds

20g margarine

20g butter

60g sugar

30g honey

2g Golden Rub Seasoning (Art. 51012)

A pinch of Fleur De Sel (Art. 40026)


  1. Season the duck breast on both sides with the Golden Rub and sauté in a pan with a little olive oil over high heat, skin side down first. Cook for 3-4 minutes or until the skin is crispy. Flip and cook over the other side for another 3-4 minutes.
  2. Deglaze with half the amount of Red Twist and remove once caramelized. Remove the duck from the pan and allow to rest.


For the Florentine

  1. In a saucepan, heat the margarine, butter, sugar and honey and as soon as they melt, add the almond fillet and mix.
  2. Place on a baking tray with baking parchment, teaspoonfuls of the mixture and bake for 15’ at 180°C.
  3. Add the salt flour and Golden Rub, as soon as you take it out of the oven.


For the Dressing

In a blender, add the remaining Red Twist, the soaked goji berries, mustard and olive oil and blend on high speed.


In a bowl, marinate the salad with 2-3 tablespoons of the dressing. On a plate serve the thinly sliced duck, place the salad on top, break off 1-2 pieces of the florentine and garnish with a little extra dressing.




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