Ingredients
1.5 kg duck breast
2.5 wild rice
4 spring onions
2 dl grapes
½ dl roasted pecan
Dressing:
1 tblsp orange
2 dl orange juice
4/5 dl sherry vinegar
1 tsp salt
A pinch of pepper
Preparation
Fry the duck breasts at medium heat for two minutes on each side.
The meat is then roast in an oven for about 20 minutes.
Finally the duck breast is cut into strips.
Boil the wild rice.
Mix the duck breasts with rice, chopped spring onions, halved grapes and pecans in a large bowl.
Can be served on the plate, garnished with finely chopped spring onions.
Dressing:
Mix grated orange pulp with the rest of the ingredients in a small bowl. Pour the dressing on the salad and mix well.
Tip
To avoid contamination, please be careful how you handle the product. Ensure that packaging material is treated with care, and that hands and kitchen utensils are kept clean. Poultry must be heated to min. 75ºC.
Item no.
1053051
