DUCK BREAST SALAD WITH MUSHROOMS

PREPARATION 25MIN

SERVES 2 SERVINGS

NIVEL EASY

INGREDIENTS

• 01 VILLA GERMANIA DUCK BREAST

• 01 bunch of greens (arugula, escarole, watercress, iceberg lettuce)

• 02 cups shiitake mushrooms

• 200g white cheese

• 02 tablespoons olive oil

• 1/4 leek, sliced

• Fresh herbs of your choice (parsley, chives, or cilantro)

• Salt and pepper to taste

• Seeds from 1 pomegranate

PREPARATION METHOD

Prepare the grill on medium-high heat. Season the duck breast with salt and pepper. Place on the oiled grill. Cook for 4 minutes on each side or until desired doneness. Let rest for 4 minutes. Clean the mushrooms with a paper towel, slice them lengthwise, and season with salt and black pepper. 

Add a drizzle of olive oil to a pan over medium-high heat and quickly grill them for 3-5 minutes. If desired, add fresh herbs of your choice (parsley, chives, or cilantro). Blanch the leek slices in hot water for 2 minutes to remove the sharpness. Slice the duck breast thinly. Mix the washed greens, blanched leek slices, grilled mushrooms, and sprinkle with white cheese chunks. Garnish with pomegranate seeds.

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