Duck breast and spelt salad brings together the Périgord region's duck tradition with boiled spelt and green lentils for a hearty whole-grain salad. The seared duck breast keeps a crisp skin while the grain and lentil texture adds real substance to the salad.
Boil the spelt in plenty of water for 40 minutes, until the grains soften but stay slightly firm.
Boil the green lentils separately for 20 minutes, until soft but still holding their shape.
Sear the duck breast skin-side down over low heat to render the fat, then flip and cook for 12 minutes in total.
Rest the cooked duck breast for 5 minutes before slicing it thinly; cutting it too soon lets the juices run out and dries the meat.
Combine the boiled spelt and lentils with the rocket, toss with olive oil, vinegar, salt and pepper, then top with the sliced duck and scatter over the walnuts before serving.
Always rest the duck breast for 5 minutes after cooking — slicing it right away lets the juices run out and dries the meat. When boiling the spelt, drain it while it is still slightly firm so it does not turn mushy. Allergens: contains tree nuts (walnut) and wheat (gluten).
If you cannot find duck breast, seared beef tenderloin gives a similarly hearty result; since it has less fat, shorten the cooking time by 2-3 minutes.
Admin DadaGastro · verified in test kitchenÖrdek 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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