Cider and Maple Magret Duck Breast Salad
Serves: 4 |
Cooking Time: 20min |
Preparation: 24h + 35min |
Level: Easy |
Enhance your salads with this fresh and delicious cider and maple magret duck breast salad recipe. Check out the Maillard's recipe video to get inspired and hungry.
Ingredients
- 2 magret duck breasts 375g each, by Maillard, skin scored
- 6 cups mixed salad
- 1 cup bean sprouts
- 10 radishes cut into small quarters
- 2 red Lobo apples, cut into sticks
- 1/4 cup finely sliced red onion
- 1/4 cup coarsely chopped walnuts
Marinade
- 1/2 cup apple cider
- The juice and zest of 1/2 lime
- 2 tablespoons maple syrup
- 1 tablespoon olive oil
- Salt and pepper from the mill
Vinaigrette
- 1/4 cup apple cider
- 3 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 1 tablespoon white balsamic vinegar
- 1 tablespoon olive oil
- Salt and pepper from the mill
Preparation
- Place the duck breasts in a large, airtight dish. Set aside.
- In a bowl, pour remaining marinade ingredients, season with salt and pepper and mix. Pour on the duck, toss well and reserve in the fridge for 24 hours.
- In a bowl, add ingredients for the salad dressing, season with salt and pepper and mix. Set aside.
- Drain the duck, place in a cold skillet and heat over low heat. Cook for 12 to 15 minutes, to melt the fat gently. Move regularly and remove the fat as you go.
- Increase to medium heat, turn breasts over and continue cooking for 5 to 7 minutes, or until the internal temperature reaches 135°F. Place on a plate, cover with foil and let stand for 5 minutes. Slice and reserve.
- In a large bowl, add salad ingredients, pour vinaigrette to taste and toss well. Pour into a large presentation plate, place the duck slices on top and serve immediately!
