Marlene®
preparation time
up to 25 min.
difficulty
difficult
apple
Royal Gala
Ingredients
serves 4
  • 2 duck breasts, with skin (about 180 g – 200 g each)
  • 2 Royal Gala apples
  • 2 heads of yellow endive
  • 2 heads of red endive (or Treviso radicchio)
  • 1 bunch of rocket
  • A few colourful nasturtiums to garnish
  • 1 pomegranate
  • 1 tablespoon of flax seeds
  • 1 tablespoon of chia seeds

 

VINAIGRETTE

(BLEND EVERYTHING WITH A MIXER)

  • 4 tablespoons of safflower oil (or sunflower oil)
  • 2 tablespoons of olive oil
  • 2 tablespoons of vegetable stock
  • 2 tablespoons of pomegranate seeds
  • 2 tablespoons of apple vinegar

 

CRISPY DUCK BREAST WITH APPLE AND ENDIVE SALAD, POMEGRANATE SEEDS, FLAX SEEDS AND CHIA SEEDS
Preparation
  • Remove the tendons from the duck breasts and carefully cut the skin crosswise, ensuring that you do not cut the meat.
  • Brown the breasts skin-side for around 8 minutes on a low heat, then turn the meat over and turn off the oven.
  • Leave to stand in the pan for 5 minutes.
  • Before serving, briefly sauté skin-side again and then slice the breast.
  • Julienne the endives lengthwise, cut the apples into thin slices with a slicer or sharp knife and lay them in layers on the plate, alternating with the endive.
  • Sprinkle the dish with the pomegranate seeds and lay the slices of duck breast on the salad.
  • Garnish with the nasturtiums and drizzle with vinaigrette.
  • Finally, add the flax and chia seeds to the salad and serve.