Duck breast with zucchini-carrot salad
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ingredients
2 pcs duck breast salt
Salad
2 pcs baby carrots 2 pcs small zucchini 4 tbsp olive oil ground black pepper, salt lemon juice
step
Quick and tasty dinner.
1.
Salt the breasts well. Place on a cold pan skin side down. The fat will slowly release. When the skin is nice and brown, flip the breasts over and sear the other side to pull the meat in.
2.
Then transfer the breasts to a baking tray, skin side up, and finish roasting in the oven at 180 degrees Celsius. C for 7 minutes. Remove from the oven, cover and leave to rest for at least 5 minutes.
3.
Salad: Courgettes are best small – about 12cm, just rinse them and cut them with a peeler. If they are larger, don’t use the soft centre of the courgette. With the peeler, cut the carrots as well. Salt the courgettes and carrots and leave to stand. Drizzle with oil, lemon juice, salt and pepper to taste. Mix well. Garnish with olives or roasted pumpkin seeds.
