Chanterelle Pea Salad with Duck Breast

Carefully remove the skin of the duck breast from the meat with a kitchen knife and cut into 1_cm wide strips. Fry in a frying pan until crispy, remove from the fat with a skimmer and drain on kitchen roll. Keep the fat.

Clean the spring onions and cut them into thin rings. Roast the chanterelles in the duck fat until the liquid has evaporated, then add the onions and spring onions and briefly sauté until translucent. Season with salt and pepper and set aside.

In the meantime, cook the washed potatoes in salted water, drain and cool a little.

For the salad dressing, stir chicken stock with white wine vinegar, mustard and oil and let it boil once. Peel the potatoes and cut them into slices into the warm salad dressing. Add the mushrooms and onions and mix carefully with the potatoes. Cut the arugula into thin strips and add to the lettuce. Season everything with salt and pepper. Cover the salad with a lid and let it stand for at least thirty minutes, keeping it warm.

For the duck fillets, heat the oil in a frying pan. Season the duck meat with salt and pepper and roast in the oil over medium heat for about five to seven min on each side, then wrap tightly in foil and keep warm.

Extinguish the drippings with remaining chicken stock and boil until reduced by half. Season with balsamic vinegar, salt, pepper and sugar.

Related Recipes:

Wild Duck Breast with White Pepper Sauce and Marinated Red CabbagePlace the duck bones with all the ingredients for the pepper sauce – except the white pepper itself and... Salad with Duck BreastSeason duck breast with salt, season with pepper and sear in hot oil for 6-8 min. Brush the skin side with... Filled Pasta NestNoodle dishes are always a good idea! Soak noodles in hot water (Chinese noodles) or cook in salted water... Duck Fat with Dumplingsmake a third of the potatoes and squeeze through. Remove the peel from the remaining 2/3 raw potatoes, grate... Beszterce Stuffed DuckThe duck is cleaned, the inside is salted and rubbed with thyme. The onion is finely chopped and fried in a... Beef with Lukewarm Tomato Salad: Picchiapò1. Cut 1 onion with skin diagonally in half, brown cut surfaces in a frying pan without fat. Browned onion and... Wild DuckRub the ready-to-cook wild ducks heartily with salt and pepper, cover with the bacon slices and place on a... Colorful Salad Plate with Flap Meat StripsFor the salad plate with Flap Meat strips, first tear the lettuce into bite-sized pieces. Cut the bell bell... Frito Mallorquin* 800g of offal from the lamb or possibly kid, such as the scallop, liver, tongue, heart, = spleen and kidneys... Pork Hors d’Oeuvres with Winter VegetablesDry the meat with kitchen roll. Mix spices and flour, turn meat in portions in it on the other side, fry in...