Number of servings : 4
Prep time: 15 minutes
Cooking time: 12 minutes + 5 minutes resting
Type of meal : | Main Courses | Main Courses
Special diet :
500 ml / 2 cups fresh pineapple, diced
500 ml / 2 cups cucumber, peeled, seeded, halved lengthwise and sliced
50 ml / 1/4 cup shredded mint leaves
50 ml / 1/4 cup shredded basil leaves
30 ml / 2 tbsp balsamic vinegar
30 ml / 2 tbsp granulated maple sugar
2 duck breasts (magrets)
In a bowl, combine all ingredients except the duck and allow to macerate at room temperature.
Meanwhile, heat a large non-stick pan. Slash the duck skin in a cross-cross pattern and place skin-side down in the very hot pan. Cook about 6 minutes on each side for medium-rare.
Transfer the meat to a heated serving platter, cover with aluminum foil and let rest 5 minutes.
Slice into thin strips and serve with the salsa.
Suggested side dish: Crunchy biscotti for dessert