Spicy salad with duck fillet and red fruit dressing

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.