A very tasty combination of duck ventricles with arugula and vegetables dressed with soy sauce! Elegant, bright salad!
Boil duck stomachs in salted water for 1 hour, cool; Put arugula, cherry tomatoes (in half), onion (rings) on a plate;
Cut the stomachs into slices, add to the salad;
Add egg halves, a little arugula;
Pour salad with oil, soy sauce; Garnish with thin strips of garlic feathers; Serve right away!