- 2 duck filets
- 1/2 grapefruit
- 10 g honey
- 5 g rice wine vinegar
- 5 g ginger cordial
- 5 g yuzu
- 15 g olive oil
- 150 g salad mix
- 25 g Sakura Cress®
The 'Asian Crispy Duck' salad, once enjoyed at the Michelin-starred Hakkasan Restaurant in London, triggered me in combining grapefruit and duck.
Opposite to traditional 'Peking Duck', our filets are prepared unvarnished and pure. Season the duck filets and fry medium-rare.
Preferably the less bitter pink grapefruit is used for this salad because its flavour strikes a perfect balance between sweet & sour. Peel the grapefruit à vif, remove the slices and cut into smaller pieces.
The same sweet & sour balance of the grapefruit is reflected in our vinaigrette, while ginger adds a spicy touch. Mix the rice wine, ginger cordial, yuzu and honey.
Sakura Cress® with its daikon-like pepper flavour will add crunch and spiciness to your dish. Mix the salad with the sakura® cress and add some vinaigrette according to your taste.
Say yes to the cress