Lunch

Salade Tiède de Magret & Figue Grillée

Name: Salade Tiède de Magret & Figue Grillée
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 2 servings
Ingredients: 1 duck breast magret (280g), skin scored in crosshatch; 120g frisée, roughly torn; 80g radicchio, sliced into 1 cm ribbons; 4 ripe fresh figs, halved lengthwise; 80g quality pancetta or lardons, cut into 5mm dice; 1 shallot, minced; 40g crusty bread, torn into 1 cm cubes; 3 tbsp walnut oil; 1 tbsp aged sherry vinegar; 1 tsp Dijon mustard; Sea salt and cracked pepper; 1 tbsp honey (optional)

Sliced seared duck magret, still rosy and warm, draped over frisée and radicchio dressed in walnut oil and aged sherry vinegar. Charred fresh figs, crispy breadcrumbs and warm shallot-bacon lardons create a composed bistro salad of perfect balance.

715cal 38gprotein 46gcarbs 43gfat 15min prep 18min cook 2serves

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