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Amber Spanel Barbarotta
Italian ball with avocado and duck breast fillet
Duck breast with avocado and arugula on bread.
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Ingredients
Directions
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Cut the skin of the duck breast fillet crosswise so that a diamond pattern is created.
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Heat a frying pan without oil or butter and fry the duck breast fillets on the skin side 7 min. Turn over and bake for another 4 minutes.
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Remove from the pan, leave covered for 8 minutes and cut into thin slices.
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Meanwhile, mix the arugula with the balsamic icing and cut the tomatoes into slices.
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Cut the avocado half in half. Remove the kernel and scoop out the flesh with a spoon from the peel. Cut the flesh into slices.
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Halve the Italian bread rolls and spread the bottom halves successively with the arugula, tomatoes and avocado.
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Divide the duck breast fillet over it, drizzle with the balsamic icing and sprinkle with pepper and salt.
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Place the top bread halves on top and serve immediately.
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Nutrition
750Calories
Sodium21% DV515mg
Fat54% DV35g
Protein52% DV26g
Carbs26% DV78g
Fiber32% DV8g
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