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🍽️ Smoked Duck Breast with Mushrooms

454 kcal · 30 min · 4 servings

Ingredients

• Salad (Frisée and leaf salad)
• 10 small firm porcini mushrooms
• 6 tbsp rapeseed oil
• 400 g smoked duck breast fillet (sliced)
• 1 tbsp white wine vinegar
• 1 tbsp raspberry vinegar
• 1 tbsp walnut oil
• salt
• pepper (from the mill)

Instructions

1. 1. Wash the salad thoroughly.
2. 2. Spin the salad dry.
3. 3. Tear the salad into small pieces.
4. 4. Clean the porcini mushrooms.
5. 5. Halve the mushrooms lengthwise.
6. 6. Heat 3 tablespoons of rapeseed oil in a large pan.
7. 7. Fry the mushrooms over medium heat.
8. 8. Fry the mushrooms for 2 minutes on each side.
9. 9. Mix the vinegars with walnut oil.
10. 10. Add the remaining rapeseed oil.
11. 11. Season the dressing with salt and pepper.
12. 12. Stir the dressing well.
13. 13. Place the duck breast on 4 plates.
14. 14. Add the mushrooms to the plates.
15. 15. Add the salad to the plates.
16. 16. Drizzle the dish with the vinaigrette.

Nutrition per serving

• kcal: 454
• Protein: 32 g · Fett/Fat: 36 g · Carbs: 2 g