Ingredients for 4 regular servings or about 10 finger food servings:
For the salad:
500 g mainly waxy potatoes e.g. Leyla
100 g sugar snap peas
2 avocados
1 red or yellow bell bell pepper
1 red onion
1 green apple
grate of one untreated orange
2 duck breasts
Smoked salt
For the dressing:
200 ml olive oil
50 ml Balsamico Bianco
1 tablespoon mustard
juice of one untreated orange
salt, pepper, nutmeg
Preparation:
For the salad:
1. Boil the potatoes with their skins on, let cool and peel. Cut the peeled potatoes into bite-sized cubes.
2. Dice the onion finely. Cut the bell pepper, avocado, sugar snap peas and apple into cubes or strips as well.
3. Combine all chopped ingredients gently in a large salad bowl with the zest of an orange.
For the dressing:
1. Whisk together olive oil, balsamic vinegar, mustard and the juice of one orange.
2. Season heavily with salt, pepper and nutmeg as the potatoes will absorb the dressing. Mix into the salad and let sit for a few minutes.
For the duck breast:
1. Place the duck breast skin side down in a cold pan and place on the stove. At full heat, the fat should have rendered from the skin after about 5 minutes and sear the duck breast in it.
2. When the skin is nicely browned and crispy, turn it over and sear the meat side for 5 minutes until it is nicely browned as well.
3. Place the duck on a baking tray with the skin facing upwards and bake at 165° convection oven for approx. 15 minutes. Sprinkle with smoked salt and let cool to room temperature.
4. Cut the duck breast into strips and mix into the potato salad. Arrange in small finger food bowls.
Preparation time approx. 40 minutes
Nutritional values per serving approx. (4 normal servings):
Calories: 505 Joules: 2117
Protein: 23,1 g
Fat: 34,5 g
Carbohydrates: 25,3 g
Nutritional values per serving approx. (10 finger food servings):
Calories: 202 Joules: 847
Protein: 9,2 g
Fat: 13,8 g
Carbohydrates: 10.1 g
(FoodCentrale by ddp images)
