Duck breast with truffle mayonnaise
A duck breast salad with truffle mayonnaise, garlic olives and arugula.
Preheat the oven to 175 ° C.
Cut leaves of sage very finely. Mix the sage and rapeseed oil.
Slice the fat side of duck breast crosswise so that a diamond pattern is created. Brush the meat side with the sage oil.
Heat a skillet without oil or butter and fry the duck on the fat side over medium heat 5 min.
Turn over and bake for another 1 min. Place the duck in the baking dish and bake for 5 minutes in the middle of the oven.
Take the duck out of the oven and leave covered for 5 minutes. Meanwhile, distribute the arugula over a flat dish.
Cut garlic olives into slices and spread over the arugula. Cut duck into thin slices and place on it. Serve with the truffle mayonnaise.
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