Duck Fillet Salad with Pears and Sherry

For the duck fillet salad with pears and sherry peel pears and cut into small pieces. Mix together with the pine nuts to make a salad. Prepare a vinaigrette of sherry vinegar and peanut oil and season the pear salad with three quarters of it.

Season the duck breast on the skin side with salt and pepper. Fry the duck breast with butter first on the skin side for about 8 – 9 minutes, turn over and fry on the other side for another 2 – 3 minutes, remove the pan from the heat and let the duck breast rest for 10 minutes, do not cover. After resting, slice thinly, cut celery and carrot into thin strips and blanch. Do the same with a little orange peel.

For the duck fillet salad with pears and sherry, marinate the duck breast slices with the remaining vinaigrette. Place the pear salad in the center of each plate, sprinkle the celery and carrot strips on top, and then spread the duck breast slices. Decorate with the orange peel strips and place some cress leaves and coriander seeds between the meat slices.

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