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
-
Yellow Mustard 1.0 tsp
-
Cherry Wine 5.0 ml
-
Honey 1.0 tsp
-
Orange Wedge 20.0 g
For figs chutneys
-
Thyme 2.0 g
-
Red Wine 120.0 ml
-
Butter 50.0 g
-
Dried Figs 300.0 g
-
Sugar 80.0 g
For Duck
-
Duck Breast 300.0 g
-
Leek 30.0 g
-
Shallot 20.0 g
-
Ginger 20.0 g
-
Olive Oil 40.0 ml
-
Cinnamon 1.0 pc
-
Garlic 10.0 g
-
Lime Zest 10.0 g
Preparation
-
For sauce
- Mix mustard, olive oil, cherry wine, honey, orange wedge and Knorr Aromat.
-
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.
-
For Duck
- Marinade duck with all ingredients for about 45 mins.
- Put into a vacuum pack and cook for 30 mins in 55 degrees.
-
Serving
- Grilled duck for a few minutes until crispy skin.
- Serve.