Grilled duck breast with cherry salad & pink pepper
Tender duck breast is cooked to perfection on the grill and served with a fruity cherry salad, which is given a special touch with pink pepper. A summery dish that impresses with its harmonious flavors and is ideally enjoyed with a glass of Zweigelt Klassik DAC from Carnuntum.
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Main course
Cuisine European, Summery
Servings 2 People
Calories 520 kcal
1 Grill or grill pan
1 Chopping board
1 Knife
1 Bowl
1 Pan
For the duck breast:
- 2 Duck breast fillets approx. 200 g each
- Salt and pepper
- 1 teaspoon pink peppercorns
For the cherry salad:
- 200 g fresh cherries pitted
- 50 g Rocket
- 1 tablespoon balsamic vinegar
- 2 Tbsp olive oil
- 1 tsp honey
- Salt and pepper
Duck breast:
Make a diamond-shaped incision on the skin side of the duck breast fillets.
Season with salt and pepper.
Fry on the grill or in a grill pan on the skin side for approx. 6-8 minutes until crispy.
Turn and cook for a further 4-5 minutes until the meat is pink.
Leave to rest briefly before slicing.
Cherry salad:
Halve and pit the cherries.
Wash and spin dry the rocket.
For the dressing, mix together the balsamic vinegar, olive oil, honey, salt and pepper.
Mix the cherries and rocket with the dressing
Dressing:
Slice the duck breast and arrange on plates.
Place the cherry salad next to it and sprinkle with crushed pink pepper.
Garnish with fresh herbs such as thyme or basil as desired.
Optional: Drizzle a little gravy from the duck breast over the meat.
Serve with a glass of Zweigelt and enjoy.
Recommended side dishes:
Toasted baguette with herb oil
Small baked potatoes with rosemary
Green asparagus salad with lemon vinaigrette
Calories: 520kcalCarbohydrates: 25gProtein: 35gFat: 30g
Keyword Cherry salad, Crickets, Duck breast, Pink pepper, Summer dish