This Duck Magret Salad is an easy, enjoyable first course that can even be prepared in advance. Finally, you can replace the hazelnut oil with olive oil which will give an even more Southern touch …
Here is the list of the different ingredients you need to prepare the Duck Magret Salad that serves 4 and a preparation of 15 minutes
- 4 nice scoops of mixed salad (Rocket style)
- 1 large duck breast / magret
- 175 g duck confit gizzards
- 2 c. sherry vinegar
- 3 c. Hazelnut oil or Olive oil
- 3 hard boiled eggs
Now, here are the different steps you will need to follow to make the Duck Magret Salad
First, wash and dry the salad. Then put it in a salad bowl. Cut the skin of your duck breast diagonally and place it on the skin side in a hot pan. Let cook your duck breast for approximately 15 minutes, depending of the weight of your piece of meat, turning it halfway through cooking.
Meanwhile, slice the candied gizzards and sauté them in a small hot pan for about 2 minutes. Remove them and replace them with your vinegar to deglaze the pan. Then, emulsify the oil in a bowl and add the hot vinegar. Mix well.
Finally, place your cooked duck breast on a wooden board and cut it into thin slices. Put your salad in four beautiful plates and spread the gizzards on the salad, add the duck breast slices, some egg slices and pour the warm sauce over it.
Give a tour of pepper mill and serve immediately with a good crunchy sourdough bread …