Description
Warm salad is a very convenient dish! And vegetables and something more substantial (meat, fish, seafood) are combined in one dish, complement the taste of each other and allow us tasty and healthy lunch or dinner. I bring to your attention the fennel salad. I recently discovered this useful plant, and I ask you to try and appreciate this simple but very tasty dish. Duck sauce "wild cranberries" from D arbo give the salad a rich and festive taste.
Ingredients
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Duck
400 g
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Fennel
2 piece
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Cherry tomatoes
15 piece
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Orange
1 piece
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Butter
50 g
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Cinnamon
0.333 tsp
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Mango
1 piece
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Nutmeg
0.25 tsp
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Honey
4 Tbsp
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Rosemary
1 piece
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Soda
1 tsp
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Black pepper
1 tsp
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Ginger
1 tsp
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Berry sauce
3 Tbsp
Cooking
Make the marinade for the duck. Mix the honey, orange zest, salt, pepper, ginger (I have dried, but fresh is better).
The skin of duck meat make shallow incisions mesh. Meat thoroughly rubbed with the marinade and leave at room temperature for 40-60 minutes.
Take a pan with a thick bottom, preferably cast iron, set over medium heat and immediately (in the cold) put a duck and fry on both sides until Golden brown. Duck meat is better to put it on the cold pan, as the skin lot of fat and it gradually melted. Oil need not be added. When frying meat in a pan, place a sprig of rosemary, it will give a piquant flavor to the meat.
Roasted duck spread in a ceramic baking dish and put in oven preheated to 190 degrees, preferably convection. Bring the duck to the ready state for about 15-20 minutes.
While the duck "comes", have fennel.
In a saucepan, pour water and bring to a boil. Cut the fennel into random pieces and throw in boiling water, leave the pan from the heat and keep there's fennel for 5-7 minutes. Recline in a colander.
Duck meat out of the oven and cover with foil. Duck fat reserve, it is still useful to us.
Make sauce. This will take a mango. It should be solid. You can take any other hard and juicy piece of fruit (Apple, pear). Orange, from which we removed the zest, squeeze juice.
Mangoes are cleaned, freed from bones and cut into small cubes. In a pan melt the butter and put the mango, fry for 5 minutes.
Add cranberry sauce D arbo. Simmer for another 5 minutes. Pour orange juice, add the cinnamon, nutmeg and honey.
Ovarium sauce by half. It is slightly thicken, mango caramelized and becomes transparent.
Pour the duck fat into the pan (if you don't like it, you can substitute any vegetable oil), heat it and fry quickly with the fennel and cherry tomatoes.
Duck meat cut into arbitrary pieces. And collect our salad: first on the plate put the fennel with the tomatoes, they put the meat and pour the sauce liberally. Serve immediately!
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