Warm corn salad with duck breast

Ingredients

  • 1 duck breast
  • 300 grams corn salad
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon sugar
  • sunflower seeds
  • pine nuts
  • pumpkin seeds
  • salt
  • pepper
  • lemon juice

Preparation method (receipt)

Rinse and dry the duck breast. Incise the skin diamond-shaped, fry in a pan on both sides. Bake for 10-15 minutes in the oven at 100 degrees Celsius. Wrap in foil and set aside. Wash and dry the salad. On a dry frying pan fry the seeds and nuts. Mix the olive oil, balsamic vinegar, pepper, lemon juice and sugar. On the a la carte dish put lettuce and slices of duck breast, drizzle with sauce and sprinkle with sunflower seeds and nuts.


duck corn salad olive oil balsamic vinegar sugar sunflower seeds pine nuts pumpkin seeds salt pepper lemon