Seared Duck with Cherry-Balsamic Compote
30 min
Poultry
16723
For 2 Portions
400 g
duck breast
120 g
king oyster mushroom
120 g
morello cherries, sour
60 g
arugula
4 g
parsley, fresh
3 tbsp
sugar
3 tsp
balsamic vinegar
2 tbsp
water
2 tsp
olive oil
1 tsp
pepper
1/2 tsp
nutmeg, ground
1/2 tsp
allspice, ground
salt
1. All set?
2. Combine salt, nutmeg, allspice, black pepper, and some of the sugar. Mix well.
3. Sprinkle some of the salt mixture on the meat side of the duck, then turn the remaining salt out onto a large plate. Place the duck, skin side down, onto the salt, then let rest for 15 min.