Duck Breast Salad with Pink Grapefruit

 Duck Breast Salad with Pink Grapefruit

Servings: for 4 people 

Preparation time 60 minutes

Difficulty: low

Ingredients:

• a duck breast with skin about 500 g
• celery of Verona g 100
• a carrot q 100
• a small head of curly endive
• a pink grapefruit
• lemon
• rosemary
• sage
• parsley
• salsa Worcester
• extra virgin olive oil
• olive oil
• green peppercorns
• sale

Preparations:

1. Incise the skin of the duck breast with small superficial taqli, thenbrown it over high heat in 4 tablespoons of hot olive oil, flavoring it with a sprig of rosemary, a sprig of sage, a pinch of salt and the zest of half a grapefruit, only the outer part, carefully washed and cut into strips (zeste). 
2. As soon as the meat is well browned, put it in the oven at 250°C for about 20 minutes. 4 Just before serving, cut the celery into strips (julienne strips), carrot and cut up the endive. Mix these 3 vegetables together, place them on a serving plate, arrange the duck breast on top, skinned and cut into slices, and small wedges of grapefruit pink peeled alive.
3. Sprinkle everything with a pinch of chopped parsley, a teaspoon of green peppercorns and with an emulsion obtained by dissolving in 70 g of extra virgin olive oil, 25 g of lemon juice, a pinch of salt, 6 green peppercorns and a splash of Worcestershire sauce. Serve immediately.

Recommended wine

White, slightly aromatic: Valle d'Aosta White.