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This recipe for Duck Salad is a classic dish, with the complementary flavors of Apple and Cider vinaigrette creating a sumptuous dish that could be served as an appetizer or as a light summer main course. The Portuguese tend to drink port throughout the meal, rather than just afterwards with chocolate. The trick is pairing the weight of the dish with the weight of the wine.
• 240 gr Duck Breasts • 1 dl Cooking oil • 200g Croutons • cider vinegar to taste • olive oil, for frying • 100 gr Cooking Apples • 25 gr butter • 30 gr Sugar • salt and pepper to taste • lettuce greens for the salad
Season the Duck breasts with salt and black pepper. Heat the olive oil in a frying pan and when it is hot, brown the Duck breasts. As it gains color, take it off the pan and place it in a preheated oven for 10 minutes. Keep the pan and the fat sweated off on the side. After ten minutes in the oven on medium heat, take out the Duck, slice it into strips and sauté again in the pan with the left over juices from the Duck, until it is toasty and crunchy.