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Free-range duck breast salad with balsamic blueberry vinaigrette

Enjoy a summery free-range duck breast salad with a fruity balsamic blueberry vinaigrette - light, sophisticated and full of flavor!

Ingredients

For the duck

 

  • 1 pack of free-range duck breast from Nature & Respect
  • 2 l water
  • 30 ml lemon juice
  • 1/2 tsp chinese five-spice powder
  • 3 pinches of salt

For the vinaigrette

 

  • 1 tsp honey
  • 50 ml red wine, dry
  • 50 g blueberry jam
  • 1 tbsp sugar
  • 20 ml balsamic vinegar, dark

For the salad

 

  • 1 seasonal salad, mixed
  • 100 g croûtons
  • 50 g parmesan, grated
  • 40 g cashew nuts
  • 50 g blueberries, fresh
Print recipe

Preparation

  1. Prepare the duck breast: Season the free-range duck breast with five-spice powder and salt. Fry the skin side in a pan over a medium heat until crispy (approx. 5-6 minutes), then turn and fry for 3-4 minutes. Brush with honey, caramelize briefly and then leave to rest.
  2. Prepare the vinaigrette: Heat the red wine, blueberry jam and sugar in a small saucepan. Reduce by about half (slightly syrupy). Remove from the heat and stir in the balsamic vinegar. Leave to cool.
  3. Prepare the salad: Wash the salad leaves, spin dry and arrange on plates. Sprinkle with croutons, parmesan, cashew nuts and red berries.
  4. Serve the salad: Finely slice the duck breast and arrange on top of the salad. Drizzle the vinaigrette over the salad and duck slices.

 

 

Bon Appétit!

Orange slices and kumquats give the salad a further fruity note.

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