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TerrieS
Salad with duck breast and gingerbread croutons
Salad of lamb's lettuce with duck breast and croutons of old-fashion cake and raspberry vinegar
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Ingredients
Directions
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Cut skin of duck breast fillets crosswise and let meat come to room temperature. Roast paste cake in toaster in 2-3 min. Golden brown. Cut slices into cubes of 1 cm and allow to cool down (only then they will become crispy).
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Heat butter in frying pan and fry fillets over medium heat for 4-5 min. Turn filets over and cook for 3-4 more minutes until meat is rosé. Place duck breast fillets on cutting board and leave to rest for 1 min.
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Beat in a bowl of vinegar, oil and salt and pepper to taste. Mix lettuce lightly through dressing. Cut skin of fillets and cut meat into slices. Season with salt and pepper. Divide lettuce, duck breast and biscuit croutons over four plates.
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Nutrition
480Calories
Sodium0% DV1.015mg
Fat62% DV40g
Protein32% DV16g
Carbs5% DV14g
Fiber44% DV11g
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