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Seared Duck Breast with Cucumber and Beetroot Salad
Seared Duck Breast with Cucumber and Beetroot Salad

Seared Duck Breast with Cucumber and Beetroot Salad
A gourmet dinner featuring succulent duck breast paired with a refreshing cucumber and beetroot salad.
Seared Duck Breast with Cucumber and Beetroot Salad
Ingredients:
1
Servings
  • 2
    item
     duck breast
  • 200
    g
     cucumber
  • 150
    g
     beetroot
  • 50
    g
     arugula
  • 30
    g
     walnut
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     balsamic vinegar
  • 1
    tsp
     honey
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 45 minutes
Seared Duck Breast with Cucumber and Beetroot Salad
Instructions:
  1. Preheat the oven to 200°C.
  2. Score the skin of the duck breasts and season with salt and pepper.
  3. Heat a pan over medium-high heat and sear the duck breasts skin-side down until golden brown.
  4. Flip the duck breasts and sear for another 2 minutes.
  5. Transfer the duck breasts to the oven and roast for 8-10 minutes.
  6. While the duck is cooking, slice the cucumber and beetroot thinly.
  7. In a bowl, combine arugula, cucumber, beetroot, and walnuts.
  8. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.
  9. Toss the salad with the dressing.
  10. Let the duck rest for a few minutes before slicing.
  11. Serve the sliced duck breast alongside the salad.
Nutrition Per Serving 700 g Per 100g
Energy 762 kcal 109 kcal
Protein 50 g 7.1 g
Fibre 5 g 0.7 g
Salt 2 g 0.3 g
Sugar 10 g 1.4 g
Carbohydrates 30 g 4.3 g
Fat 55 g 7.9 g
  • 2
    item
     duck breast
  • 200
    g
     cucumber
  • 150
    g
     beetroot
  • 50
    g
     arugula
  • 30
    g
     walnut
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     balsamic vinegar
  • 1
    tsp
     honey
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Score the skin of the duck breasts and season with salt and pepper.

Heat a pan over medium-high heat and sear the duck breasts skin-side down until golden brown.

Flip the duck breasts and sear for another 2 minutes.

Transfer the duck breasts to the oven and roast for 8-10 minutes.

While the duck is cooking, slice the cucumber and beetroot thinly.

In a bowl, combine arugula, cucumber, beetroot, and walnuts.

In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.

Toss the salad with the dressing.

Let the duck rest for a few minutes before slicing.

Serve the sliced duck breast alongside the salad.

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