Duck salad
Instructions
Sauté the duck breast without oil until browned meat.
Allow to cool the meat and cut it into thin slices.
Wash the lettuce and chicory, dry, and cut into julienne.
Put the vegetables in a salad bowl.
Prepare a vinaigrette with balsamic vinegar sauce (or flavored vinegar), raspberry vinegar, oil, salt or pepper.
Pour the sauce over the vegetables.
Peel oranges and cut into wedges.
Arrange vegetables on a platter and place on top of the sliced duck.
Place Orange segments at the base of the duck and garnish with blueberries.
Wine: Enfer d'arvier (Aosta Valley), 5-6 years.
Ingredients and dosing for 4 persons
- 1 duck breast
- 1 bunch of lettuce salad
- 2 bunches of chicory salad
- Few drops of balsamic vinegar
- 4 tablespoons of olive oil extra virgin
- Salt
- Pepper
- 1 orange
- Raspberry vinegar