Extremely Delicious Duck Breast Salad with Rice

Preparation info

  • Difficulty

    Easy

Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

Ingredients

  • Boil 300 g
  • (10 oz/ cups)
  • Brown or wild rice
  • For 40 mins. (Be careful rice doesn’t day out)
  • Allow to cool
  • Cut 3 small gem (cos)
  • Lettuce into strips.
  • Combine with the rice.
  • Add 75 g. (3 oz/ cup) Hazelnuts, 200 g. (7 oz/¼ cups)
  • Raisins & one coarsley
  • Chapped Bunch of parsley
  • Whisk the dressing with 2 Cloves of crushed garlic
  • 4 tbsp. (2 fl oz/¼ cup)
  • White wine vinegar
  • Zest & juice of 1 lime
  • Pinch of curry powder
  • 1 tsp caraway seeds
  • 2-3 tbsp apricot jam
  • 150 ml (5 fl oz/ cup olive oil & 75 ml ( fl oz/ cup) sour cream

Method

Arrange the salad on 4 plates & cover with the duck slices.

Rub 2 Duck breasts with pepper & salt and fry on both

Brown and medium rare. 1 no this in ½ butter & olive oil ? slice!