Cooking time: 10min - Preparation time: 20 min - Serves: 6
Ingredients
800 g duck breast
1 onion
2 baby carrots
2 grapefruits
200 g mixed baby greens
50 g shelled pistachios
2 tbsp. tablespoons honey
2 tablespoons cider vinegar
1 pinch allspice
A few sprigs dill and chives
Olive oil
Salt, pepper
Preparation:
1. Degrease the duck breasts and cut into aiguillettes. Peel the grapefruit and remove the supremes. Squeeze the second grapefruit.
2. Prepare the marinade: mix the honey with the vinegar and allspice. Add the duck aiguillettes and marinate for at least 2 hours in a cool place. Meanwhile, peel the carrots and cut into sticks. Peel the onion and cut into thin strips.
3. In a large dish, arrange the salad, carrot sticks and onion strips. Season with a drizzle of olive oil, salt and pepper.
4. Light your Kokko, oil lightly and cook the aiguillettes for 5 minutes on each side. At the last minute, add a few spoonfuls of marinade to caramelize them.
Tip: Turn the griddle backwards to allow the duck fat to drain into the drip tray.
Discover all our marinade ideas for your meat and fish!
