A SALAD FROM PARIS
Paris, the city of love, expensive taste, art and of course – good food. Sitting close to the “jardin de tuileries”, enjoying my coffee and inhaling all the impressions of this romantic city, I got inspired for the recipe I will share with you in the following lines. It is simple, chic and super delicious and – of course – full of love.
What do you need?
3-4 Washed Chicory-salad
Olive-oil (extra native in a dark bottle)
Crema di balsamico
1 duck breast
Fleur-de-Sel & fresh black Pepper
First, you have to prepare the Orange. Peel it and fillet the fruit.
Then you prepare the Duck. Rub it with one table-spoon of olive oil and salt the side with the fat. Preheat the oven to 230 degree, while you fry the duck on the “fat-side” shortly before it gets black. Then put it into aluminum foil together with the oranges and put it in the oven. Beware: put the orange-filets as well as the “salt-side” of the duck on the bottom, so it stays a little crispy.
Now prepare the Nuts:
Take one tablespoon of butter, a pinch of fleur-de-sel and fry the nuts. If they start to become brown, add one table-spoon of honey and slow the heat down.
Now prepare the Salad:
Cut the chicory-salad in 3-4 pieces and serve them close to each other on a plate, so that it looks like a garden of green roses (make sure it´s properly washed and dried!). Put the fleur-de-sel over it.
Now prepare the dressing and put it immediately over the salad:
Mix Olive oil, Balsamic-vinegar, Honey, and a quarter/half a citron. Give it over the salad.
Now get the duck out of the oven, (it has to be slight rosé in the middle) and cut it into elegant pieces. Drape it together with the nuts over the salad and grind fresh Pepper over the whole Plate. As a highlighter, apply some of the Crema di Balsamico.
This is more than a salad! This is the beginning of a new lovestory!
I hope you enjoyed it!
(GUEST BLOGGER from miencuisine.wordpress.com)