Aderezamiento
hasta 25 min.
Dificultad
pesado
manzana
Royal Gala
Ingredientes
4 personas
  • 2 pechugas de pato con piel (unos 180 g – 200 g por pieza)
  • 2 manzanas Gala
  • 2 cogollos de endibia amarilla
  • 2 cogollos de endibia roja (o achicoria de Treviso)
  • 1 ramillete de rúcola
  • Un poco de mastuerzo de color para adornar
  • 1 granada
  • 1 cucharada de semillas de lino
  • 1 cucharada de semillas de chía

 

VINAGRETA

(BATIR TODOS LOS INGREDIENTES CON LA BATIDORA)

  • 4 cucharadas de aceite de cártamo (o de girasol)
  • 2 cucharadas de aceite de oliva
  • 2 cucharadas de caldo vegetal
  • 2 cucharadas de semillas de granada
  • 2 cucharadas de vinagre de manzana

 

PECHUGA DE PATO CRUJIENTE CON ENSALADA DE MANZANAS Y ENDIBIA, SEMILLAS DE GRANADA, SEMILLAS DE LINO Y CHÍA
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.