Recipe Duck and fig salad with red leaves : Practical and Delicious

Recipe Duck and fig salad with red leaves : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Duck and fig salad with red leaves. You are currently reading Recipe Duck and fig salad with red leaves : Practical and Delicious. This recipe is the creation of the chef Sophia Young. Recipe Duck and fig salad with red leaves requires 6, cook 6 and serve 6. Caution: allergy Contains peanuts, tree nuts, milk, sesame and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This delicious duck and fig salad will bring a touch of gourmet to the dinner table.

Ingredients:

12 Ingredients

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  2 x 1.8kg ducks, cut into marylands (see note) and breasts
  
  
  


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  1 1/2 tbsp pomegranate molasses (see note)
  
  
  


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  1 eschalot, finely chopped
  
  
  


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  1 tsp sumac (see note)
  
  
  


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  1/4 tsp ground cinnamon
  
  
  


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  80ml (1/3 cup) extra virgin olive oil
  
  
  


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  1 head of radicchio, leaves torn into bite-size pieces
  
  
  


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  3 red witlof, leaves separated
  
  
  


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  1/4 cup coarsely chopped flat-leaf parsley
  
  
  


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  2 tbsp pine nuts, roasted
  
  
  


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  9 figs, halved
  
  
  


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  120g sheep's milk feta
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 200°C.
  
  
  


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  Step 2
  
  
  
  
  Place marylands in a small roasting pan, season and roast for 45 minutes or until tender. Set aside to cool.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, score skin of duck breasts in a diamond pattern and season. Heat a non-stick frying pan over medium heat until hot, add duck breasts, skin-side down, and cook for 5 minutes or until golden. Turn over and cook for 7 minutes, remove from pan and rest for 10 minutes.
  
  
  


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  Step 4
  
  
  
  
  Whisk together pomegranat molasses, eschalot, spices and olive oil. Season.
  
  
  


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  Step 5
  
  
  
  
  Shred marylands, discarding skin and bones, and cut breasts into thin slices. Place duck, leaves, parsley, pine nuts and dressing in a bowl, toss well to combine, then layer salad and figs on plates. Crumble over feta and serve.
  
  
  

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