Duck salad

Ingredients for Duck salad

Instructions for Duck salad

To prepare the Duck salad recipe, please follow these instructions:

Preheat the oven to 220 degrees.

Spread the anthems or thighs with salt and pepper, turn them into plenty of fresh thyme, place them in the oven, first on the skin side for 15 minutes. Pour the grease off and step for 10 minutes. On the meat side. If hearts and liver are used, they are cooked on the hedgepan in the olive oil. If the duck hearts get a deep cross in the top, they open up like a nice blend of frying.

Clean the salad and allow it to stand cold water for 1 hour to make it more crispy, pick it up, not too fine, not too coarse, never cut the salad, then rub it and fall incorrectly on the plate. Make sure the water is swallowed well by the salad, wet salad is more bitter and dressing gets boring.

Cut the duck into coarse pieces. Turn the dressing in the salad along with lots of driving skills. Serve directly from the salad bowl, or build a salad on the plate and server individually. Suitable for starters before a fish or as a breakfast salad.

Dressing: Stir the dressing together, start with Creme de Cassis, balsamic vinegar, salt and pepper. Stir the oil in. When the dressing begins to bind, add it to. Add the birch.

The dressing is suitable for other salads with eg. game birds. Can be varied by substituting raspberries with raspberries or orange vinaigre and Crème de Cassis with Cream de Framboise. Can be decorated with fresh berries.