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🍽️ Grilled Duck Breast with Arugula Salad

367 kcal · 30 min · 4 servings

Ingredients

• 2 bunches arugula (each approx. 30-40 g)
• 1 red onion
• 3 tbsp olive oil
• 2 tbsp white balsamic vinegar
• salt
• pepper (from the mill)
• 2 large duck breast fillets (each approx. 300 g)

Instructions

1. 1. Preheat the oven to 240 degrees Celsius with top and bottom heat.
2. 2. Wash the arugula thoroughly and dry it using a salad spinner.
3. 3. Peel the onion and cut it into thin strips.
4. 4. Mix the oil, vinegar, pepper, and salt to create a vinaigrette (an emulsified sauce made of oil and acid).
5. 5. Wash the duck breasts and pat them dry with kitchen paper.
6. 6. Season the duck breasts with salt and pepper.
7. 7. Score the skin of the duck breasts in a cross pattern, but be careful not to cut into the meat.
8. 8. Fry the duck breasts in a hot pan without additional fat for 5 to 7 minutes until golden brown on the skin side.
9. 9. Turn the breasts and fry them briefly on the other side until the skin pores have closed.
10. 10. Remove the duck breasts from the pan and cut them in half.
11. 11. Place the breasts on a baking sheet lined with baking paper.
12. 12. Place the tray in the preheated oven for 5 to 10 minutes.

Nutrition per serving

• kcal: 367
• Protein: 24 g · Fett/Fat: 29 g · Carbs: 3 g