A very interesting dish that will simply amaze you with your taste.
Ingredients:
4 fillet duck (100-150 g each)
2-3 ripe avocados
1/2 hours. l. ground cardamon
Big a handful of a salad mix (100 g)
4 Movenpick sorbet balls from mangoes and Marakui
For refueling:
300 g of coconut milk
4 tbsp. l. olive oil
3 tbsp. l. sesame oil
The juice of one lime
A small bunch of cilantro
salt
Preparation instructions
Prepare a refueling. To do this, mix coconut milk with lime juice, salt, chopped cilantro, then, constantly stirring, add olive and sesame oil, mix everything well and set aside well.
Salt the duck fillet, pepper, sprinkle with ground cardamom, make shallow cuts on the skin, put the ducks with the skin down on a well-heated pan without oil and fry for 4-5 minutes on each side until golden. Then transfer the duck to a baking sheet covered with parchment and take it into the oven preheated to 190 ° C for 7-8 minutes, take the fillet or drainage fillet or drainage and let the meat “rest” for 5-6 minutes. Cut the duck across thin slices.
Clean the avocado, cut into thin slices and mix with half a coconut gas station. Mix the remaining refueling with the leaves of the salad, salt, pepper.
On plates, lay out the avocados, salad leaves, pieces of duck, put on top a small ball of sorbet from Marakuya and Mango and serve.
Bon appetit!