Ingredients for 4 people:
4 duck breasts
50 g sugar
70 g macadamia nuts
2 bunches watercress
1 small frisée lettuce
1 small radicchio
250 g raspberries
1 tsp Dijon mustard
1 tbsp raspberry vinegar
7 tbsp olive oil
Salt
Pepper
Preparation:
1. Preheat the oven to 170 °C.
2. Cut the duck breasts crosswise on the fat side with a sharp knife and fry in a non-stick pan, fat side down. Then cook in the oven at 170 °C top and bottom heat for approx. 15 min.
3. Melt the sugar in a pan and add the nuts. Stir with a wooden spoon until the nuts are coated with the caramel. Remove from the pan and leave to cool.
4. Pluck the watercress from the stems and wash thoroughly. Chop the frisée and radicchio and wash them as well. Spin dry all the lettuces well.
5. For the dressing, mix half the raspberries with the mustard, vinegar and olive oil in a hand blender until smooth, season with salt and pepper.
6. Arrange the salads on plates and drizzle with the dressing. Cut the warm duck breast and arrange with the nuts and the remaining raspberries.
Preparation time approx. 45 minutes
Per serving approx.:
Calories: 908
Joule: 3809
Protein: 47,5 g
Fat: 73,5 g
Carbohydrates: 15.5 g
(FoodCentrale by ddp images)
