Andasalat

Salad with duck breast

Today I have a slightly different recipe for you, not classic Icelandic home cooking, but a modern salad with duck breast. Combined with small tomatoes, orange, mozzarella and basil, roasted nuts - and dates and blueberries to sweeten it.

But tomatoes grow in greenhouses in Iceland, blueberries are also plentiful, at least in late summer, and dates can be found in many Icelandic recipes.

I find this mix of classic and modern very interesting - and we really enjoyed this fruity salad!

Ingredients for 2 servings

300 g duck breast

1 Tbsp nut oil

salt and pepper

1 organic orange

400 g piccolo tomatoes

300 g mini mozzarella balls

100 g blueberries

1 handful of fresh basil

2 Tbsp orange juice
Duck fat from roasting
1 Tbsp mustard

3 Tbsp salad mix nuts

6 dates

Preparation

First preheat the oven to 300 °F (150 °C) fan oven.

Fry the fresh duck breast in the pan with a little nut oil.

Place the duck breast in an ovenproof dish, season with salt and pepper, grate the orange peel over it and cook in the oven at 300 °F (150 °C) for about 15 minutes.

Wash the tomatoes and halve or quarter them.

Wash, pick and roughly chop the fresh basil.

Peel the oranges, divide them and cut them into pieces.

Wash the blueberries.

In a bowl, mix the tomatoes with the fresh basil, orange pieces, blueberries and mini mozzarella balls.

To make the sauce, mix the duck fat, orange juice and mustard thoroughly until you have a smooth, uniform sauce.

Roast the nut mixture in a pan.

Cut the dates into small pieces and add them to the pan. Stir briefly, then remove the pan from the heat.

Then add the nut mixture to the salad, add half of the sauce and mix everything thoroughly.

Cut the meat into strips.

Then arrange the salad on the plates, place the duck slices on the salad and pour the remaining sauce over them.

Bon appetit!

[Translated from here.]