Duck Breast Salad with Spinach and Pomegranate
Temps
22 min
Difficulté
facile
Ingrédients
7
Budget
~6-10 €
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Valeurs nutritionnelles
Score santé
Bon · /100
420 kcal
par portion
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Etapes
- 1
Score the duck skin with a knife, season with salt and pepper. Place skin-side down in a cold skillet and cook over medium heat for 7 minutes on the skin side, flip and cook for 5 minutes on the flesh side.
12 min
- 2
Rest the duck breast for 5 minutes on a cutting board, then slice thinly on the bias.
5 min
- 3
Remove pomegranate seeds, roughly chop the walnuts and cut the beets into dice.
3 min
- 4
Arrange the spinach and beet dice on plates, top with duck slices, scatter with pomegranate seeds and walnuts, and drizzle with balsamic vinaigrette made with olive oil.
2 min
