Salad of Wild Duck Breast (2)
Instructions
Cut the meat into thin slices; bleeds orange peel and divide into cloves; Peel the Kiwis and thinly slice them up; clean the salad, wash and sgocciolatela.
Prepare the vinaigrette: cut in thin strips orange zest, Pan fry for a few seconds in a small saucepan with boiling water, then cook for 10 minutes in clean water, moderate heat.
Place in a terrinetta the strips of zest, the orange juice, raspberry vinegar, green peppercorns, salt and a ground white pepper.
Mix thoroughly, then add the oil.
Place the meat, salad and fruit in four individual plates, sprinkle with the prepared sauce and serve.
Recommended wine: Rosso di Matino, Rosso del Cilento.
Ingredients and dosing for 4 persons
- 2 cl of raspberry vinegar
- 2 oranges
- 4 duck breasts cooked and peeled
- 1 heart of frisee salad
- 2 kiwi
- 8 cl of olive oil extra virgin
- 1 tablespoon of green pepper in grains
- Salt
- 1/2 orange (zest)