Name: Kale Salad with Duck Breast and Caramelized Almonds
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 2 Portionen
Ingredients: 400 g Kale; Sea salt; Brown sugar; Dijon mustard; Olive oil; White balsamic vinegar; Lemon juice; Pepper; Honey; 100 g Shallots; 2 Apples (Boskoop); 100 g Almonds; Butter; 2 Duck breasts; Thyme; Cress

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Cook Time

1 h 20 min

Description

This kale salad with duck breast and caramelized almonds is a hearty main course or a festive appetizer, prepared in the Thermomix®. The main ingredients are kale, duck breast, almonds, Dijon mustard and olive oil. The preparation takes a total of 80 minutes, of which 40 minutes are active work, and yields 2 servings. Ideal for the winter season and special occasions.

Ingredients (16 ingredients)

Preparation (8 steps)

Prepare kale

Wash and finely chop the kale. Mix kale with sea salt and brown sugar in a bowl, cover and let cool for 20 minutes.

Squeeze out kale

After 20 minutes, squeeze out the kale so that it loses a lot of liquid.

Chop shallots

Thermomix® Setting

3 sec/Speed 5

Put 100 g shallots in the mixing bowl and chop for 3 sec./speed 5. Push down with the spatula.

Prepare apple marinade

Thermomix® Setting

5 sec/Speed 5

Peel, core and quarter 2 apples (Boskoop). Place the apple pieces in the mixing bowl and chop for 5 sec./speed 5. Push down with the spatula.

Mix marinade

Place the chopped shallots and apples together with Dijon mustard, olive oil, white balsamic vinegar, lemon juice, sea salt, pepper and honey to taste in a bowl and mix well.

Caramelize almonds

Briefly blanch and peel the almonds, or buy blanched and peeled almonds directly. Caramelize the peeled almonds with a little honey or brown sugar in a pan. Shortly before the almonds turn too brown, "extinguish" and bind the whole thing with a little butter. Place the almonds on baking paper and let them cool. Then roughly chop the cooled almonds.

Fry duck

Score the duck without damaging the meat. Then place it skin-side down in a cold pan and fry over increasing heat. Add thyme, salt and pepper to taste. Briefly turn and then place skin-side down again. To finish cooking, place the duck in the oven preheated to 90 °C convection for 10-15 minutes. Then remove and let rest briefly.

Arrange kale salad

Mix the kale with the apple marinade mixture and arrange as a salad on a plate. Then drape the thinly sliced duck breast over it. Garnish with the crushed almonds and some finely chopped cress.