Salade Landaise with Warm Duck Breast

Serving: 318 g

Ingredients

• duck breast130 g
• mixed greens60 g
• cherry tomatoes80 g
• walnuts15 g
• olive oil8 g
• croutons25 g

Recipe steps

1. Score and salt the duck breast, render it skin-side down in a cold pan over medium heat for 12 minutes, then turn for 3 minutes and rest 8 minutes.
2. Whisk a sharp vinaigrette from red wine vinegar, Dijon, salt, pepper and the olive oil, loosened with a teaspoon of the warm rendered duck fat.
3. Toast the walnuts briefly in a dry pan and crisp the croutons in a little of the duck fat.
4. Dress the mixed greens and halved cherry tomatoes lightly and pile them on a wide plate.
5. Slice the warm duck thinly, lay it over the salad with the walnuts and croutons, and spoon over the remaining dressing.

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