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Salad with orange dressing and
duck breast fillet

Number: 2 persons

Complexity: medium

Working time: 20 minutes

Total preparation: 50 minutes


  • of choice and weight iceberg lettuce,
    and/or arugula,
    and/or mixed lettuce
    or a mix of the above

  • cucumber

  • tomato

  • olives

  • fresh coriander

  • orange dressing

  • 1 duck breast fillet

  • salt pepper

Other supplies

aluminium foil


    Take 2 salad plates and fill them with an amount of lettuce of your choice.

    Cut the cucumber and tomato into slices and divide over the lettuce.

    Also divide some olives and some finely chopped fresh coriander over it.

    Spread some orange dressing over the salad.

    You can find the recipe for this dressing on this website.

    Remove the duck breast fillet from the packaging and dry with kitchen paper.

    Cut the fat layer of the duck breast diagonally into diamonds.

    Do not cut too deeply, only cut into the fat layer.

    Salt and pepper on both sides.

    Place a frying pan on the stove and let it heat up without adding fat.

    Once the pan is hot, place the duck breast skin-side down.

    Let it cook on this side for about 5 minutes.

    After 2 minutes, reduce the heat slightly to prevent burning.

    You will see the fat melt and fry nicely brown.

    After 5 minutes, turn the duck breast over and fry on the meat side for 3 minutes.

    Move the duck breast around the pan during cooking.

    Turn it over again and cook on the skin for another 1 minute.

    Wrap the duck breast fillet in a piece of aluminum foil and let it rest for 15 minutes.

    After 15 minutes, remove it from the aluminum foil and pour the tasty meat juice over the lettuce.

    Cut the duck breast into nice slices and divide the slices evenly between the 2 salad plates.

    Grind some pepper over it.

    The delicious salad is ready.

    Serve with some baguette or Turkish bread withherb butter.


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