Peito de Pato Glaceado com Mel e Lavanda e Salada de Figo e Noz
Tender duck breast, pan-seared to crispy perfection and glazed with a delicate lavender-infused honey. It's served atop a refreshing salad of fresh figs, toasted walnuts, and peppery arugula, creating a sophisticated balance of sweet, savory, and slightly bitter notes.
Tempo de preparo
45 min
Dificuldade
Médio
Porções
2
Calorias
550 kcal
Instruções
- 1
Score the skin of the duck breasts in a diamond pattern, being careful not to cut into the meat. Season generously with salt and black pepper. (5 minutes)
~5 min - 2
Place the duck breasts skin-side down in a cold, dry frying pan. Cook over medium heat for 8-10 minutes, or until the skin is golden brown and crispy, rendering out the fat. Pour off excess fat periodically into a heatproof container. (10 minutes)
~10 min - 3
Flip the duck breasts and sear the meat side for 2-3 minutes. Remove the duck breasts from the pan and set aside to rest. (3 minutes)
~3 min - 4
While the duck rests, prepare the glaze. In a small saucepan, combine honey and dried culinary lavender. Heat gently over low heat for 2 minutes, allowing the lavender to infuse. Strain out the lavender. Whisk in balsamic vinegar and set aside. (5 minutes)
~5 min - 5
In a dry frying pan, toast the walnuts over medium heat for 2-3 minutes until fragrant. Chop them roughly. (3 minutes)
~3 min - 6
Slice the fresh figs and combine them with the arugula and toasted walnuts in a mixing bowl. Drizzle with olive oil and toss gently. (2 minutes)
~2 min - 7
Slice the rested duck breasts and arrange them over the fig and walnut salad. Drizzle generously with the lavender honey glaze. (2 minutes)
~2 min
Dicas
- For an extra crispy duck skin, ensure the pan is completely dry before adding the duck, and start with a cold pan to allow the fat to render slowly.
- The rendered duck fat is delicious and can be saved for roasting potatoes or other vegetables.