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Duck salad with cardamom, apricots and onions
This salad is expensive and takes time to prepare. But every minute and every ruble is worth it!
How to cook Duck salad with cardamom, apricots and onions
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.
Duck salad with cardamom, apricots and onions - FAQ About Ingredients, Baking Time and Storage
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