Mediterranean Flowers
Level
Easy
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- Ingredients
- Instructions
- 2/3 cup cranberry Jelly
- 1 cup toasted and finely sliced almonds
- 1 duck breast
- 1 French lettuce
- 2 cups germ (of your preference)
- Butter, as necessary
- Dressing:
- 1/2 cup cranberry jelly
- 1/2 cup olive oil
- 4 teaspoons of chopped parsley
- 1 lemon, juiced
- Salt and pepper to taste
- Melt some butter in a skillet over low heat: brown the almonds and set aside.
- Spread the cranberry jelly over the duck breast; place it in a preheated skillet, roast it for 6 minutes on the skin side; reduce heat and cook 3 more minutes; turn it over and repeat the process. Once cooked, slice the duck breast.
- Dressing: Melt the jelly, add olive oil, lemon juice, and parsley. Season to taste; set aside.
- Place 2 lettuce leaves on each plate, arrange duck breast slices and germ. Decorate with almonds and serve with dressing.
- 2/3 cup cranberry Jelly
- 1 cup toasted and finely sliced almonds
- 1 duck breast
- 1 French lettuce
- 2 cups germ (of your preference)
- Butter, as necessary
- Dressing:
- 1/2 cup cranberry jelly
- 1/2 cup olive oil
- 4 teaspoons of chopped parsley
- 1 lemon, juiced
- Salt and pepper to taste
- Melt some butter in a skillet over low heat: brown the almonds and set aside.
- Spread the cranberry jelly over the duck breast; place it in a preheated skillet, roast it for 6 minutes on the skin side; reduce heat and cook 3 more minutes; turn it over and repeat the process. Once cooked, slice the duck breast.
- Dressing: Melt the jelly, add olive oil, lemon juice, and parsley. Season to taste; set aside.
- Place 2 lettuce leaves on each plate, arrange duck breast slices and germ. Decorate with almonds and serve with dressing.
