Arugula Salad, Sliced Seared Duck Breast, Lychee, Raspberry, Crispy Duck Chicharrónes, Idiazábal Cheese And Balsamic Vinaigrette Recipe
Ensalada de frambuesa y lichi con rúcula, magret, chicharrones de pato, queso Idiazábal y balsámico
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Prepare the Duck Breast
Season the duck breast with salt and black pepper. Sear in a hot skillet, skin-side down, for about 6-8 minutes until crispy. Flip and cook for an additional 3-5 minutes until medium-rare. Let it rest for 5 minutes before slicing.
- 2
Make the Balsamic Vinaigrette
In a small bowl, whisk together balsamic vinegar, olive oil, salt, and black pepper until emulsified.
- 3
Assemble the Salad
In a large bowl, toss the arugula with the balsamic vinaigrette. Plate the arugula and arrange the sliced duck breast on top. Scatter lychee and raspberries over the salad, followed by crispy duck chicharrones and shaved Idiazábal cheese.