Duck Salad

Very healthy with lots of mushrooms.

Recipe By: rie-i (https://cookbuzz.com/kitchen/185)
Serves 4 Prep: 10 min Cook: 30 min

Ingredients

Duck breast fillets 4
Finely chopped onion 2 tbsp
Mushrooms (oyster, shiitake, shimeji, white, enoki, etc) 400g
Lettuce 1/2
Rocket 1 pack
Carrot 1/2
Celery 1/2
Olive oil 50ml
Balsamic vinegar 40ml
Salt & pepper as required
Butter as required

Method

1
Season the duck breasts well with salt & pepper and rub in.
2
Fry the duck breasts in a frying pan (no oil) skin side down. When it's brown and crispy, turn over.
3
When both sides are fried after 5-6 minutes, turn off the heat and cook on residual heat.
4
Trim the shimeji mushrooms. Chop the shiitake and white mushrooms into 4-6 pieces.
5
Pull apart the oyster mushrooms to bitesize pieces.
6
Put the butter in another frying pan and fry the onion. Add all the mushrooms and season with salt & pepper.
7
Slice the lettuce, carrot and celery into strips. Mix with the rocket and season with salt & pepper.
8
Put the balsamic vinegar, salt & pepper and olive oil into a large bowl to make a dressing.
9
Add Steps 6 and 7 to Step 8 and mix well.
10
Slice the duck breast from Step 2 and serve with Step 9.

Tips & Note

●You won't need oil when you cook the duck as some fat will come off the skin.
●In order to cook the duck medium rare: crisp up on both sides, turn off the heat and let cook on residual heat. Never overfry the duck.

Duck Salad

Very healthy with lots of mushrooms.

Recipe By: rie-i (https://cookbuzz.com/kitchen/185)

Serves 4

Prep: 10 min

Cook: 30 min

Ingredients

Duck breast fillets 4
Finely chopped onion 2 tbsp
Mushrooms (oyster, shiitake, shimeji, white, enoki, etc) 400g
Lettuce 1/2
Rocket 1 pack
Carrot 1/2
Celery 1/2
Olive oil 50ml
Balsamic vinegar 40ml
Salt & pepper as required
Butter as required

Duck Salad

Recipe ID :781 Posted on 11 JUN 2015

Serves 4

Prep 10min
Cook 30min
views 720
printed 133

saved 1

Very healthy with lots of mushrooms.

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Ingredients

Print Ingredients Email Ingredients
4
2 tbsp
400g
1/2
1 pack
1/2
1/2
50ml
40ml
as required
as required

Method

Prep
10min
Cook
30min
1
Season the duck breasts well with salt & pepper and rub in.
2
Fry the duck breasts in a frying pan (no oil) skin side down. When it's brown and crispy, turn over.
3
When both sides are fried after 5-6 minutes, turn off the heat and cook on residual heat.
4
Trim the shimeji mushrooms. Chop the shiitake and white mushrooms into 4-6 pieces.
5
Pull apart the oyster mushrooms to bitesize pieces.
6
Put the butter in another frying pan and fry the onion. Add all the mushrooms and season with salt & pepper.
7
Slice the lettuce, carrot and celery into strips. Mix with the rocket and season with salt & pepper.
8
Put the balsamic vinegar, salt & pepper and olive oil into a large bowl to make a dressing.
9
Add Steps 6 and 7 to Step 8 and mix well.
10
Slice the duck breast from Step 2 and serve with Step 9.

Tips & Note

●You won't need oil when you cook the duck as some fat will come off the skin.
●In order to cook the duck medium rare:crisp up on both sides, turn off the heat and let cook on residual heat. Never overfry the duck.

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