Seared Duck Salad, Orange Sauce and Cherry Vinaigrette
This is the perfect combination between the greasiness of duck and sweetness of orange with cherry.
Ingredients
For sauce
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Yellow Mustard 1 tsp
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Cherry Wine 5 ml
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Honey 1 tsp
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Orange Wedge 20 g
For figs chutneys
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Thyme 2 g
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Red Wine 120 ml
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Butter 50 g
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Dried Figs 300 g
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Sugar 80 g
For Duck
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Duck Breast 300 g
-
Leek 30 g
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Shallot 20 g
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Ginger 20 g
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Olive Oil 40 ml
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Cinnamon 1 pc
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Garlic 10 g
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Lime Zest 10 g
Preparation
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For sauce
- Mix mustard, olive oil, cherry wine, honey, orange wedge and Knorr Aromat.
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For figs chutneys
- Cook figs slowly in hot water.
- In a pan,slowly cook butter, thyme, red wine, sugar and Knorr Lime Powder until it become soft for about 20 mins.
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For Duck
- Marinade duck with all ingredients for about 45 mins.
- Put into a vacuum pack and cook for 30 mins in 55 degrees.
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Serving
- Grilled duck for a few minutes until crispy skin.
- Serve.
