| Cook the duck breast without fat in a frying
pan for about 20 minutes. Sprinkle with salt, pepper and Quatre Epices.
Bring a large pot of salted water to a boil. Rinse and drain the
bean sprouts. Blanch the sprouts in the water, turning off the heat
as soon as the water comes to a boil. Drain the sprouts and run under
cold water. Slice the duck breast, put aside. Prepare a classic vinaigrette
to which you add a drop or two of soy sauce and garlic. Place the
sprouts and duck, reserving some for decoration, in a salad bowl and toss
with the vinaigrette. Decorate with the reserved duck slices.
Serve chilled.
|
Ingredients:
1 duck breast 2 1/4 lbs bean sprouts salt, pepper Quatre Epices soy sauce cooking oil vinegar 1 clove garlic, minced Preparation Time 15 mn
Tip:
|
|
|