Duck Breast With Fruit-based Sauce, Buckwheat, And Mixed Green Salad Recipe

Preparation of Duck Breast

1. Score the skin of the duck breast in a criss-cross pattern. Season with salt and pepper. 2. Heat a pan over medium heat and place the duck breast skin-side down. Cook until the skin is golden and crisp, about 5-7 minutes. 3. Flip the duck breast and cook for an additional 5-7 minutes or until desired doneness. Remove from pan and let it rest.

Buckwheat Cooking

1. Rinse buckwheat thoroughly under cold water. 2. In a medium saucepan, bring water to a boil and add the buckwheat. Reduce the heat to a simmer and cook uncovered for 10-15 minutes. 3. Drain any excess water and season the buckwheat with salt and a drizzle of olive oil.

Fruit-Based Sauce

1. In a small saucepan, combine the fruit (such as orange or apple), a splash of vinegar, a bit of sugar, and a dash of water. 2. Bring to a simmer and cook until the fruit is soft and the sauce has slightly thickened. You can thicken the sauce with a bit of starch if desired.

Mixed Green Salad Preparation

1. In a large bowl, combine salad greens, cucumber, tomato, and radish. 2. For the vinaigrette, whisk together vinegar, mustard, herbs, and a sweetener of your choice. Slowly whisk in olive oil until the dressing is emulsified. 3. Dress the salad lightly just before serving, and top with mixed seeds or nuts if desired.