Posted on November 02, 2013
Mix the salt, pepper, lime or lemon juice, freshly squeezed orange juice in a bowl. Whisk in gradually the sunflower or peanut oil, and add the chopped cilantro.
Wash the salad leaves and spin dry. Wash the endive and cut off the root, then slice finely into rounds. Toss the salad and endive with ½ of the dressing and distribute between 4 large serving plates.
Slice the duck breasts diagonally with a carving knife. Divide the breast meat into 4 equal portions and lift on to each salad plate. Scatter with the orange pieces, spoon on the remaining dressing, decorate with a fresh sprig of cilantro and serve.
Cooking Tip: You may quickly warm up the sliced duck breast on a sauté pan with 1 Tbsp of oil, about 1 minute per side prior to arranging them on the salad plate.
Mandarin pieces can be substituted to the orange, however make sure to drain them well to prevent any extra moist on the salad plate.
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