How to Make Peachy Duck Magret With Salad

Greetings everyone! This week I am cooking a fast, simple and delicious meal that is ideal for busy weekdays! I hope you enjoy this recipe! Did you like it? Will you try it?

Ingredients:

• 160–200g / 5.5–7 oz Duck breast

• 80–100g / 3–3.5 oz (approx. 1 small/medium) Peach

• 80g / 3 oz (approx. 2.5 cups) Mixed green salad (arugula, spinach, green and red lettuce)

• 1–2 pcs Radishes

• 10g / 2 tsp Butter

• 20ml / 4 tsp Olive oil

• Fresh oregano and marjoram

• Salt and pepper for seasoning

• Lemon juice

• Honey

Place the salad mix in a bowl and add the thinly sliced radishes. Season to taste with salt, pepper, a drizzle of olive oil and the lemon juice. Mix gently.

Pit and cut the peach into wedges. Grill them in a pan over medium-low heat for about a minute on the first side and just a few seconds on the other. Drizzle with honey.

Pat the duck breast dry with a paper towel and score the skin. Season both sides with salt and pepper. If the breast is about 160–170g: Sear it for about 1.5 minutes per side over medium-high heat. If it is 200g or more: It will need 2.5 to 3 minutes per side instead. Add the fresh herbs and butter right at the end of searing for just a few seconds to baste the duck, adding extra flavor and aroma. (I used both oregano and marjoram, but you can use just one if you prefer). Remove the duck from the pan and let it rest for a minute before cutting.

To serve, you can arrange everything just like I did in the video, or however you prefer. Enjoy this decadent and nutritious meal with the start of the summer. It's perfect for an easy and fast lunch or dinner!