Duck breast & green beans

Quality :

For 4 People.

Preparation :

20 min

Cooking :

20 min

Ingredients

2 duck breasts,
500 g green beans,
2 yellow peaches,
100/150 g mesclun,
2 green onions,
½ lemon, fresh basil,
2 tbsp lime juice,
3 tbsp sesame oil,
2 tbsp toasted rapeseed oil,
1 teaspoon soy sauce,
Salt and pepper

Preparation

Remove the stalks from the beans and cook in boiling salted water for approx. 8/10 min. until
al dente. Drain and leave to cool.
Trim the skin from the duck breasts and cook in a very hot frying pan on the
skin side for approx. 5 minutes, then turn over and cook for 5 minutes on the other side. Place on absorbent paper
to remove excess fat and set aside. Peel and slice the peaches into
strips, including the lemon. Peel and slice the onions.
To prepare the vinaigrette, whisk the soy sauce, lime juice, sesame oil and
rapeseed oil in a bowl and season with pepper.
Cut the duck breasts into strips. Place the mesclun and green beans in a salad bowl.
Add the peaches and onions. Pour over the vinaigrette and serve with the duck breasts.
Add a drizzle of sesame oil and a few chopped basil leaves to each plate
.