We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Nutristia Icon
Nutristia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Seared Duck Breast with Fig and Walnut Salad
Seared Duck Breast with Fig and Walnut Salad

Seared Duck Breast with Fig and Walnut Salad
A gourmet dinner featuring succulent duck breast paired with a seasonal fig and walnut salad.
Seared Duck Breast with Fig and Walnut Salad
Ingredients:
1
Servings
  • 2
    item
     duck breast
  • 4
    item
     fig
  • 50
    g
     walnut
  • 100
    g
     mixed greens
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     balsamic vinegar
  • 1
    tsp
     honey
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 45 minutes
Seared Duck Breast with Fig and Walnut Salad
Instructions:
  1. Preheat the oven to 200°C.
  2. Score the skin of the duck breasts and season with salt and pepper.
  3. Heat a skillet over medium-high heat and sear the duck breasts skin-side down until golden brown.
  4. Flip the duck breasts and transfer the skillet to the oven. Roast for 8-10 minutes.
  5. Remove from the oven and let the duck rest for 5 minutes before slicing.
  6. In a bowl, combine mixed greens, sliced figs, and walnuts.
  7. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.
  8. Toss the salad with the dressing and serve alongside the sliced duck breast.
Nutrition Per Serving 600 g Per 100g
Energy 1068 kcal 178 kcal
Protein 60 g 10.0 g
Fibre 8 g 1.3 g
Salt 2 g 0.3 g
Sugar 20 g 3.3 g
Carbohydrates 40 g 6.7 g
Fat 80 g 13.3 g
  • 2
    item
     duck breast
  • 4
    item
     fig
  • 50
    g
     walnut
  • 100
    g
     mixed greens
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     balsamic vinegar
  • 1
    tsp
     honey
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Score the skin of the duck breasts and season with salt and pepper.

Heat a skillet over medium-high heat and sear the duck breasts skin-side down until golden brown.

Flip the duck breasts and transfer the skillet to the oven. Roast for 8-10 minutes.

Remove from the oven and let the duck rest for 5 minutes before slicing.

In a bowl, combine mixed greens, sliced figs, and walnuts.

In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.

Toss the salad with the dressing and serve alongside the sliced duck breast.

Contact About
Privacy Policy Terms of Service Sitemap