Roasted duck breast with anchovy salad

Name: Roasted duck breast with anchovy salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Georgian
Ingredients: 300.00 g Duck breast; 50.00 g Shallot; 100.00 g Fennel; 50.00 g Lettuce; 15.00 g Capers; 1.00 g Black Pepper; 15.00 g Anchovies; 1.00 კბილი garlic clove; 5.00 g Dijon mustard; 5.00 ml Red wine vinegar; 15.00 ml Olive Oil; 2.00 ml hot sauce; 2.00 g Salt

Quick-roasted duck, served pink and alongside a fresh fennel and watercress salad. Finish with an anchovy dressing to really impress.

Prep15 min

Cook15 min

Servings2

Cal/serving460

#meat#salad#vegetable

Ingredients

Servings

garlic clove1 კბილი
Red wine vinegar5 ml
Olive Oil15 ml
hot sauce2 ml

Instructions

5 steps

1
Preheat the oven to 180C/160C Fan/Gas 4.
2
Season the duck with salt and black pepper, place on a baking tray and roast for 12-15 minutes until rare. Remove and rest the duck.
3
Meanwhile, mix all the dressing ingredients together, taste and season.
4
Combine the shallot, fennel, watercress and capers in a bowl. Drizzle over the anchovy dressing.
5
Slice the duck breast, mix through the salad and serve on a serving plate.

Nutrition

1 serving ≈ 240 g

Nutrition values are estimates. - means data is unavailable.

460

kcal

43.4g

Protein

9.1g

Carbs

26.9g

Fat

2.6g

Fiber

My notes and cooking history

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Roasted duck breast with anchovy salad

Ingredients

Instructions

Nutrition

My notes and cooking history

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