Ingredients:
- 2 duck breasts each 200g
- Green beans 200g
- 3 clementines, peeled and segmented
- Juice of 2 clementines
- Spinach 200g
- 1 tbsp white wine vinegar
- 2 tbsp olive oil
- Salt and pepper
Directions:
- Cook over medium heat the duck breasts for 6 minutes, skin side down until it gets brown, turn over and cook for another 2 minutes
- Move the duck to a preheated oven, 180°C and cook for another 5 minutes
- Remove the duck from the oven, cover with foil and leave to rest
- Steam the green beans, drain and refresh in cold water
- Mix the green beans, clementine segments and spinach into a big salad bowl
- Prepare the dressing by mixing the vinegar, oil, clementine juice, salt and pepper and whisk together with the salad
- Slice the duck meat and serve
Calories:
275
Serves:
2
Time:
35minutes
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