This salad is a mixture of simplicity and haute cuisine. Only 3 ingredients, and a gastronomic delight! Ah yes, the obligatory fourth ingredient: a glass of rosé.)
-Duck magret
-Peaches, honey and a couple of thyme sprigs
-Lettuce leaves
-For the dressing: mustard, olive oil, a little water.
Quickly roast the duck breast in its own fat, and for 10 minutes in a preheated oven to 180. Roast the peaches in the leftover fat of the duck, add the honey and thyme, and cook until the honey has evaporated.
For the dressing, mix the oil and mustard, add a little water so that it is not too thick. Dot the salad with the dressing and top with large pieces of duck and peaches. Good profit!
Salad with duck magret and peaches.
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