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Salad with duck, goat's cheese and baked beetroot

Denne salat med and, gedeost og bagte rødbeder er ikke bare smuk men også utrolig lækker.

Det er en simpel men delikat kombination, hvor råvarerne bare komplimenterer hinanden helt fremragende.

Gedeost og rødbeder er et himmelsk match, og det klæder også smagen af and helt perfekt. Hvis du ikke er fan af gedeost, kan du dog snildt erstatte det med feta, mozzarella eller anden ost.

Salat med and, gedeost og bagte rødbeder

Hovedret til 4 personer
Forberedelse 10 min /I alt 35 min
INGREDIENSER

  • AND

  • 2 andebrystfileter*
  • salt og peber
  • 2 spsk. smør til stegning

  • SALAT

  • 75 g feldsalat
  • 150 g frisk gedeost
  • 30 g pinjekerner
  • 1 håndfuld skovsyre

  • BAGTE RØDBEDER

  • 1 kg rødbeder
  • 1 spsk. olivenolie
  • salt

  • DRESSING

  • 2 spsk. olivenolie
  • 2 spsk. balsamicoeddike
  • 1 tsk. honning
  • 1 tsk. dijonsennep
  • salt og peber
BAGTE RØDBEDER

Tænd ovnen på 220°. Skrub eller skræl rødbeder, og skær dem i både. Vend dem med olie og salt på en bageplade beklædt med bagepapir, og bag dem i ovnen i 25 minutter, til de er møre og let sprøde i kanterne.

AND

Rids skindet på andebrystfileterne med en skarp kniv. Krydr med salt og peber. Steg kødet på skindsiden i smør på en pande, til skindet er sprødt. Vend dem, og steg i 5 minutter, til de er let rosa indeni. Lad kødet hvile i 10 minutter.

DRESSING

Pisk ingredienserne sammen

SALAT

Skyl og tør feldsalat, og fordel det på et fad sammen med bagte rødbeder. Hæld dressingen over, og vend rundt.

Skær andebryster i skiver, og anret dem over salaten. Fordel stykker af gedeost over.

Rist pinjekernerne let på en tør pande, og drys dem over salaten. Pynt med skovsyre, og servér.

* I stedet for andebrystfilet, kan du bruge rest af trevlet andekød.

salat med and

Salad with duck - for starter or main course

Salad with duck is a wonderful light main course. A simple but sumptuous serving that just needs some delicious bread. Such a simple but impressive meal that can be served to guests. It would also be a beautiful starter, preferably in portions, with a few slices of duck and salad on each plate. When the salad is garnished with sorrel, it almost looks like something that could be served at a gourmet restaurant! 

TIP: Also try beetroot in these beetroot break or duck in this salad with red cabbage and duck

  

Salad for St. Mortensen's Eve

It's perfect to make for Mortensaften. Serving duck on that particular evening is an old tradition, and this is a great alternative if you don't feel like eating a big batch of roast-sauce-and-potatoes. There's something nice about keeping traditions alive - even if it's with a rather modern twist. If you're looking for another recipe with duck, we can also recommend this one Asian salad with noodles and duck breast. Here, duck breast is combined with lots of vegetables, a lovely creamy dressing and noodles. So delicious!

Salad with leftover duck

In the recipe, the salad is made with duck breast fillet, which is flash-fried so that it is pink and juicy. It is important that you do not fry the fillets too much, because duck quickly becomes dry. You can also easily make the salad with leftover duck from the day before. For example, it tastes wonderful with shredded meat from a roast duck. So maybe the recipe can also be used the day after Midsummer Eve?