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Duck Salad with Foie Gras Recipe

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Duck Salad with Foie Gras
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Duck breast and foie gras served on a bed of lettuce, drizzled with dressing, walnuts and shisho leaves.

Ingredients of Duck Salad with Foie Gras

  • 1 duck breast with skin
  • Salt to taste
  • 1 pinch black peppercorn
  • 2 Tbsp olive oil
  • 2 tsp soy sauce
  • 2 tsp lemon juice
  • 3 Tbsp foie gras
  • 1 cup mixed baby lettuce
  • 4 cherry tomatoes
  • 2 tsp fresh pomegranate pearls
  • 1 Tbsp roasted walnuts
  • 2 shisho leaves (optional)

How to Make Duck Salad with Foie Gras

  1. Season duck with salt, black pepper.
  2. Sear in hot pan (skin side first) and bake in oven at 125 C for about 10 minutes.
  3. Give rest for 20 minutes. Slice the breast.
  4. Make a dressing using olive oil, soya sauce, salt, pepper and lime juice.
  5. Cut foie gras in dices and season with salt and pepper.
  6. Cook a little on a very hot pan or with the help of flame torch.
  7. Toss baby lettuce in the dressing with cherry tomatoes, pomegranate pearls and arrange on a
    salad plate.
  8. Arrange the duck and foie gras slices on the lettuce. Drizzle dressing and walnuts.
  9. Garnish with shisho leaves.

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