Cardamom and toffee glazed duck breast salad
Ingredients (1 portions)
| Amount | Measure | Name |
|---|---|---|
| 200.00 | g | Duck breast, scored |
| Avocado | ||
| 2.50 | ml | Cardamom |
| 50.00 | ml | CARTE D'OR Toffee Sauce 6 x 2L |
| 10.00 | g | Red veined baby spinach |
| Pomegranate seeds (from half a pomegranate) | ||
| 10.00 | g | Asparagus, green (blanched) |
| 60.00 | ml | KNORR French Dry Salad Dressing 3 x 700g |
| 1.00 | g | Mint leaves (pickled) |
| 10.00 | g | KNORR Demi-Glace 3 x 800g |
Preparation
1. Mix toffee sauce with cardamom and KNORR Demi Glace.
2. Score duck breast.
3. Add caramel marinade to pan and simmer for 2 minutes. Remove from heat and allow to rest for 2 minutes and slice.
4. Mix salad dressing and pomegranate seeds.
5. Mix remaining salad ingredients together.
6. Present duck on dressed leaves.
Recipe review
(0 Ratings, 0 Reviews)
