Group 3108@2x

GR

RECIPES

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Special character

Spicy salad with duck fillet and red fruit dressing

YOU WILL NEED

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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