Salad with duck and oranges

Step-by-step cooking

1. Step 1:

   

   How to make a salad with duck and oranges? Prepare the ingredients. Take the breast chilled — the meat will turn out juicier and softer. Lettuce leaves are suitable for any, I have a mix. Wash and dry them. Brown pumpkin seeds in advance in a dry frying pan.

2. Step 2:

   

   Wash the duck fillet and dry it well with paper towels, otherwise excess moisture will not allow it to fry, the meat will stew. Season the fillets with salt and pepper to taste. Make deep incisions right through the skin with a sharp knife — this way the breast will fry faster. By the way, you can remove the skin, then the calorie content of the dish will decrease.

3. Step 3:

   

   Heat a mixture of butter and vegetable oils in a frying pan — adding vegetable oil will not allow the cream to burn, since it has a higher smoking temperature. Fry the breast on medium heat on all sides for about 30 minutes until golden brown.

4. Step 4:

   

   Wash the orange, peel off the skin and white fibers. Cut the pulp into segments. How to do this is well shown in the video. Limes, lemons, grapefruits can be segmented in a similar way. That is, citrus fruits with sufficiently rigid films between the lobules and sufficiently dense contents of the lobules themselves. With Mandarin, such segmentation is impossible.

5. Step 5:

   

   Save the juice that stands out at the same time for refueling.

6. Step 6:

   

   Prepare the dressing. Prepare the products for her.

7. Step 7:

   

   How to make refueling? Combine all the ingredients for the dressing.

8. Step 8:

   

   Mix them well with a whisk until smooth. You can change the ingredients at your discretion — take any vegetable oil, use lemon juice instead of vinegar, add any mild mustard.

10. Step 9:

    

    Cut the finished duck into thin slices. If you want to serve the salad warm, it is better to keep it in a cooling pan under the lid until it reaches the turn.

11. Step 10:

    

    Put salad greens on a serving dish. If you have large salad leaves, then tear them with your hands — from contact with metal when slicing, the greens quickly oxidize and wither.

12. Step 11:

    

    Cut cucumbers into thin circles and put them on top of salad greens. Pour 1/2 dressing over the vegetables.

13. Step 12:

    

    Arrange the orange slices on top.

14. Step 13:

    

    Lay out the duck pieces.

15. Step 14:

    

    Pour the remaining dressing over the salad.

16. Step 15:

    

    Sprinkle the salad with pumpkin seeds and season with freshly ground black pepper. Serve immediately to the table — salad with fresh vegetables is not worth it for a long time. Bon appetit!