The Insalata Di Petto D’anatra is a fresh and tasty dish, perfect for summer days. Prepared with duck breast, Treviso radicchio, Belgian endives, fresh spring onion, oranges, flavored vinegar, extra-virgin olive oil, and salt, this salad is a mix of flavors and textures that blend harmoniously. The duck breast is sliced into strips and sautéed in a pan with olive oil, orange juice, and seasoned with salt. Fresh vegetables, such as Treviso radicchio and Belgian endives, are sliced and arranged around the duck breast, along with the remaining orange. Everything is dressed with oil, salt, and flavored vinegar, for a touch of freshness and acidity. This salad is perfect to serve as an appetizer or as a light main course.
Duck Breast Salad
Ingredients
- 600 G Duck Breast Duck Breast
- 1 Treviso Radicchio Treviso Radicchio
- 2 Belgian Endives Belgian Endives
- 1 Fresh Spring Onion Fresh Spring Onion
- 2 Oranges Oranges
- 2 Teaspoons Flavored Vinegar Flavored Vinegar
- 4 Tablespoons Extra Virgin Olive Oil Extra Virgin Olive Oil
- Salt Salt
Instructions
- Finely slice the spring onion.
- Cut the endives, radicchio, and 1 peeled orange.
- Cut the duck breast (skinned) into strips 1 cm wide and 5 cm long.
- In a pan, sauté the duck breast strips with 2 tablespoons of olive oil.
- Pour the juice of 1 orange into the pan and cook for 10 minutes.
- Place the warm duck breast strips on a serving plate.
- Arrange the cut vegetables and the remaining orange around it.
- Season the salad with olive oil, salt, and flavored vinegar.
Notes
Add some chopped walnuts for a crunchy twist.
