Duck breast salad with beets and orange
Duck breasts are best served crispy-skinned but rare. Cooked in this way, they are meltingly tender and delicious! The perfect salad, even in winter
Ingredients
- 2 duck breasts
- 1/2 teaspoon sea salt
- 2 tablespoon olive oil
- 1 cup rocket (or other salad greens)
- 250 gram store-bought beets
- 1 orange, peel and pith removed, thinly sliced
- juice of 1 orange
- 1/4 cup pistachios, toasted
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