Duck Salad with Foie Gras Recipe

 
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Duck Salad with Foie Gras
  • Chef: Manish Mehrotra, Team India
  • Cook Time:
    Total Cook Time:
  • Difficulty Level: Medium

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
8.salad plate.
9.Arrange the duck and foie gras slices on the lettuce. Drizzle dressing and walnuts.
10.Garnish with shisho leaves.
Key Ingredients:

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