Duck salad with cardamom, apricots and onions

Ingredients

• 12 ripe but firm apricots
• 1 red Yalta onion
• 200 g baby spinach
• 50 g roasted almonds
• juice of 1 orange
• 1 st. l. red wine vinegar
• 1 st. l. hoisin sauce
• olive oil
• salt, freshly ground black pepper
• 2 duck breast fillets
• 1–2 st. l. Teddy bear
• 1 st. l. red wine vinegar
• 0.5 tsp freshly ground cardamom
• salt, freshly ground black pepper

Cooking

Step 1

Preheat oven in convection mode to 150°C. Cut the peeled onion into feathers and put in ice water for 15-30 minutes. Chop the almonds so that there are both small pieces and large ones.

Step 2

Cut the apricots in half, remove the pits. Cut the pulp into slices 1 cm thick. Sprinkle with vinegar, salt and pepper.

Step 3

Mix honey, vinegar and ground cardamom. Cut the skin on the duck fillets crosswise without cutting through the meat. Salt and pepper. Grill skin side down in a well-heated grill pan, 5 minutes. Turn over, brush with honey mixture and put in the oven for 4-5 minutes. Remove, cover slightly with foil and cool almost completely.

Step 4

For dressing, combine duck juice, orange juice and hoisin. Dilute a little with olive oil.

Step 5

Throw the onion in a colander, dry, put in a dressing. Mix onion with dressing and apricots.

Step 6

Slice the duck breast thinly. Arrange spinach leaves on plates, top with apricots and onions, then duck. Drizzle with dressing, sprinkle with almonds, salt and pepper and serve.