Spinach salad with pear, duck breast and walnuts


  • 1 duck breast fillet
  • 1 package of spinach
  • 2 red onions, finely chopped
  • 10 walnuts
  • 1 pear
  • 4 cloves of garlic
  • 1 teaspoon sesame oil
  • 1 tablespoon honey
  • lemon juice
  • salt
  • pepper

Preparation method (receipt)

Cut slightly rembourse the duck skin, salt and pepper. Fry on the skin side for 5 minutes, turn and fry on low heat. Grease with 0,5 teaspoons of honey and place into a baking form. Bake at 200 degrees Celsius for 15 minutes. Add unpeeled garlic. Sauté in a pan onion with sesame oil. Mix coarsely chopped walnuts, diced pears, honey and lemon juice, add onion and spinach. Wrap duck with the baking foil, leave for 5 minutes, then slice and place into the vegetables.

duck spinach red onion walnuts pear garlic sesame oil honey lemon salt pepper