Cooking recipe:
Source: https://www.vkusnyblog.com/recipe/salat-iz-utki-s-pripushhennymi-pomidorami-cherri/Notes on ingredients:
Duck fillet. You need a breast fillet with skin. Unfortunately, there are no other options within the framework of the duck. But you can also make this salad with baked or grilled beef tenderloin, roast beef or steak. It will be a different, but still very tasty variation.
Cherry tomatoes. This salad is a case where replacing cherry tomatoes with one large tomato will not work – after slicing, it simply will not withstand heat treatment. Therefore, only cherry trees – of any shape and color, the main thing is ripe.
Blue cheese. Here you can use your favorite kind of blue cheese – even gorgonzola, even Roquefort, even door blue, or any other. If you don't like the taste and aroma of blue cheese in principle, you can make this salad, for example, with feta. Although it will be a different flavor variation.
Olive oil. By default, refueling is prepared with Extra Virgin oil. Instead, you can use refined sunflower oil, olive oil, rapeseed oil, grape seed oil, etc. The taste of the dressing will become less intense.
Vinegar. For refueling, you need 3-6% vinegar. Any light vinegar will do – apple, white wine, sherry. Regular alcohol vinegar of 9% will be too harsh.
Mustard. You can use ordinary table mustard or Dijon mustard here. Another option is honey mustard.
Honey. It is best to use honey with a not too strong taste – for example, acacia or lime. Buckwheat and chestnut are best left for other purposes.
Salad mix. In this salad, I used a mix of iceberg, radicchio, frisee and corn. But any other leaf salad will do – romaine, lollo bionda, baby spinach and others. For extra spice, you can add some arugula to the salad.
Basil. It gives the tomatoes a pleasant aroma and a light flavor accent. If desired, you can use dried basil – in this case, 1/4 tsp
Garlic will be enough. In this case, it is better to use regular fresh garlic.
Nuts. Add a crispy accent to the salad. I used pistachios, but walnuts, pecans, and roasted hazelnuts and almonds also taste great.
Let's start cooking.
We make shallow incisions on the skin side of the duck fillet. Add salt and pepper.
Heat a dry frying pan over medium-high heat, put the fillets skin down and fry for about 5 minutes.
Then turn over, reduce the heat to medium and fry for about 7 more minutes.
Transfer the finished fillet to a plate and set aside.
Cherry tomatoes are cut in half each. Heat 1 tablespoon of olive oil in a frying pan over high heat. Add the cherry and fry, stirring, for 1 minute. Add finely chopped garlic and basil, vinegar and sugar. Fry for another 30 seconds.
Transfer to a plate.
We are preparing the refueling. To do this, put all the ingredients in a bowl and whisk with a fork until an emulsion is obtained.
We set aside half of the refueling. Put the salad leaves in the rest and mix.
The cooled duck fillet is cut into thin slices.
Crumble the cheese.
We put the seasoned salad leaves, duck slices, dried cherry and crumbled cheese in the plates. Pour over the remaining dressing and sprinkle with chopped nuts.
Enjoy your meal!
This recipe for duck salad with poached cherry tomatoes has been tested and prepared by chef Tatiana Nazaruk, author of a Delicious Blog.
Do you want to thank me? It's easy!
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