Name: Pechuga de pato crujiente
Total time: 25 min

Ingredientes

4 personas

VINAGRETA

(BATIR TODOS LOS INGREDIENTES CON LA BATIDORA)

PECHUGA DE PATO CRUJIENTE CON ENSALADA DE MANZANAS Y ENDIBIA, SEMILLAS DE GRANADA, SEMILLAS DE LINO Y CHÍA

Preparación

Remove the tendons from the duck breasts and carefully cut the skin crosswise, ensuring that you do not cut the meat.
Brown the breasts skin-side for around 8 minutes on a low heat, then turn the meat over and turn off the oven.
Leave to stand in the pan for 5 minutes.
Before serving, briefly sauté skin-side again and then slice the breast.
Julienne the endives lengthwise, cut the apples into thin slices with a slicer or sharp knife and lay them in layers on the plate, alternating with the endive.
Sprinkle the dish with the pomegranate seeds and lay the slices of duck breast on the salad.
Garnish with the nasturtiums and drizzle with vinaigrette.
Finally, add the flax and chia seeds to the salad and serve.