Salads
This hearty whole-grain salad combines the Périgord region’s duck tradition with cooked spelt and green lentils. The skin of the seared duck breast stays crisp, while the grains and lentils make the salad satisfying.
Boil the spelt in plenty of water for 40 minutes, until the grains are tender but still slightly firm.
In a separate pot, boil the green lentils for 20 minutes, until tender but not falling apart.
Cook the duck breast skin-side down over low heat to render the fat, then turn it over. Cook for 12 minutes total.
Let the cooked duck breast rest for 5 minutes, then slice it thinly; cutting it before resting will let the juices run out and dry the meat.
Mix the cooked spelt and lentils with the arugula. Toss with the olive oil, vinegar, salt, and black pepper. Sprinkle the duck slices and walnuts on top and serve.
Let the duck breast rest for 5 minutes after cooking; slicing it right away can cause it to lose its juices and dry out. Drain the spelt while it is still slightly firm so it does not turn mushy. Contains tree nuts (walnuts) and wheat (gluten).
Ördek göğsünü 12 dakika yerine 15 dakika pişirdim çünkü parçam biraz kalındı, yine de dinlendirince gayet sulu kaldı. Spelt buğdayını 40 dakika haşlamak tam kıvamı yakalamama yetti.
Spelt buğdayı yerine kinoa kullanılabilir mi, yoksa dokusu çok mu farklı olur? Ayrıca ördek göğsünü tavada değil ızgarada pişirmek de bu tarifle uyumlu olur mu acaba?
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