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Salad with duck stomachs, arugula and cherry tomatoes
A very tasty combination of duck ventricles with arugula and vegetables dressed with soy sauce! Elegant, bright salad!
How to cook Salad with duck stomachs, arugula and cherry tomatoes
Step 1
Boil duck stomachs in salted water for 1 hour, cool; Put arugula, cherry tomatoes (in half), onion (rings) on a plate;
Step 2
Cut the stomachs into slices, add to the salad;
Step 3
Add egg halves, a little arugula;
Step 4
Pour salad with oil, soy sauce; Garnish with thin strips of garlic feathers; Serve right away!
Salad with duck stomachs, arugula and cherry tomatoes - FAQ About Ingredients, Baking Time and Storage
Yes, you can use chicken gizzards, which have a similar texture, or sliced cooked chicken or turkey for a milder flavor.
It's best to eat the salad immediately. If you must store it, keep the dressing separate and add it just before serving to prevent the arugula from wilting. Store in an airtight container in the refrigerator for up to 24 hours.
To make a vegetarian version, replace the duck stomachs with grilled halloumi cheese or marinated tofu. You could also add roasted mushrooms for a savory element.
A good quality extra virgin olive oil is recommended for its flavor. Toasted sesame oil would also be a great alternative and complements the soy sauce.
This salad is naturally low-carb. Just be mindful of the soy sauce you use; opt for a low-sodium or tamari version to reduce sugar content.
Yes, you can boil and slice the duck stomachs a day in advance and store them in the refrigerator. This will save time when assembling the salad.
You can add some walnuts & sesame seeds with a bit of lemon juice besides the oil, and soy sauce. The nuts enrich the nutritional profile of the dish and the lemon juice gives some freshness!
Freezing is not recommended as the arugula and tomatoes will become watery and the dressing will not hold well. It's best to enjoy this salad fresh.
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