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How to make it

  • The day before marinate the duck breasts. The side without skin with five spice powder, the skin side with a mixture of white wine vinager and honey. Cut chili and ginger and sprinkle over the skin.
  • Heat a saucepan and fry it on the skin side, then on the other.
  • Preheat oven to 180°C and broil it medium or as you prefer.
  • Heat a saucepan and melt cheese in a circle. When it gets brown take a glass and put the melted cheese over it to form a cheese basket.
  • Clean the pomegranate, save some of the juice for the salat dressing.
  • Cut duck breast in thin slices and put each on a chiccoree leaf.
  • Make dressing of the boild eggs, chopped oinion, dijon mustard, red wine vinager, grape seed oil, milk and pomegranate juice. Pour it over the salad and serve.

Reviews & Comments 5

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    " It was excellent "
    mystic_river1 ate it and said...
    Just wonderful. Thank you for the post. Hope you will be my cooking buddy.
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  • jenniferbyrdez 11 years ago
    I'm glad you guys told me what nut salad is. This looks really good. TY.
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  • chriesi 11 years ago
    Ah stupid me...nut salad is called in english field salad. Sorry. I just translated the swiss german version "nuesli salat" which means nut salad, but I have made some research. So I guess now it is clear.
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  • flavors 11 years ago
    We love duck too, and what a great way to make it. I'm wondering what is nut salad? I can't wait to try this. Thank you for the post. MJ
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  • recipediva 11 years ago
    Looks delicious, we love Duck. Thanks for sharing!
    Was this review helpful? Yes Flag

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