Rucola salad with duck, mango and grilled peppers

Ingredients for Rucola salad with duck, mango and grilled peppers

Instructions for Rucola salad with duck, mango and grilled peppers

To prepare the Rucola salad with duck, mango and grilled peppers recipe, please follow these instructions:

Turn on the oven grill. Mix the port wine, marmalade and citrus peel into a small saucepan and bring it to a boil. Let it boil for low heat for 20 minutes. And let it cool off. Mix with oil and vinegar and season with salt and pepper. Put the peppers under the oven grill and turn them regularly until they are completely black. Put them in a bag and let them cool off. Set the oven temperature down to 200 °. Mix oil and tabasco and turn walnuts into it. Shake the nuts in the oven until they are pretty golden, 6-8 min. Cut the fat on the 2 duck breast in the barrel and sprinkle with salt and pepper. Put them in a pan with the skinside downwards and pour water in the forehead so it only covers the fat layer. Let the water boil and sprinkle the duck for even heat for 8 minutes. Put them in the oven with the skinside down for 5 minutes. Allow them to cool completely before cutting into thin diagonal slices. Peel the skin of the grilled peppers, clean them and cut them in both. Turn the salad and pepper with a little of the dressing and put it on plates. Spice duck breast in a rosette in the middle and enjoy the mango pieces around. Sprinkle with nuts and benefit dressing over meat and mango.

tips:
The salad can be made less fat by cutting off the duckweed when preparing the salad. Mango can be replaced with nectarines, plums or cherries. Instead of grilled pepper, the salad can be served with pearls that are fried in the excess duckweed.