Duck breast with roasted bell peppers and quick salad

Overview

Skin-on duck breast is really a good dinner ingredient. The texture and taste are very pleasing, and it is easy to eat. Simply paired with rice and salsa, it is a rich meal. If you are willing to make sauce, it is no problem to use it as a meal. Moreover, this meal can be done in 40 minutes. The texture and taste are satisfying enough. It would be a pity not to try it! ~

Tags

• hot dishes
• quick dishes
• brewing rice vinegar
• dried thyme
• extra virgin olive oil
• olive oil
• tomato
• bell pepper
• black pepper
• coriander leaves
• duck breast
• fragrant leaves
• sea salt

Ingredients

Steps

1. 1 Ingredients • Duck breast (that duck leg is just for fun) • Olive oil • Dried thyme • Bay leaves • Few coriander leaves • Sea salt • Black pepper Salsa • Tomatoes • Bell pepper • Brewed rice vinegar (mizkan) • Salt • Black pepper • Extravirginoliveoil

   

2. 2 Evenly coat the duck breast with sea salt, black pepper, bay leaves and thyme (more salt, preferably coarse-grained sea salt to cover the entire layer, a bit like marinated pork? Yes, you guessed it~), knead repeatedly and put it into a tight bag, pour in olive oil (more), seal and knead several times, and marinate overnight in the refrigerator.

   

3. 3 Take the duck legs out of the refrigerator, wipe away the moisture from the salt, place them on a plate, sprinkle evenly with a thin layer of sea salt and black pepper, a little chopped coriander, and drizzle olive oil on both sides of the meat until the surface of the meat is evenly covered. Meanwhile start roasting the bell pepper cubes.

   

4. 4 Preheat the frying pan without oil and reach a higher temperature (it will feel slightly hot when you hang your hand in the air). Put the duck breast skin side down into the pan and fry for 3 minutes until the edges are slightly caramel color, then turn over and continue to fry for 3 minutes. When the meat is obviously golden brown and slightly caramel color on both sides, transfer the pot to the oven and bake at 180 degrees Celsius for 10 minutes (it is almost medium at this time, 7 minutes is mediumrare, 15 minutes is welldone, depending on the size of the meat).

   

5. 5 At this time, to make salsa, remove the seeds from the tomatoes (dig out the whole core and eat it, it is nutritious), dice it, dice the bell pepper, coarsely chop the coriander, season with vinegar, salt, pepper, and olive oil, and stir evenly.

   

6. 6 Take out the roasted duck breast and let it rest for 10 minutes before slicing.

   

7. 7 Pour the freshly made salsa over the rice, add roasted bell peppers, a little freshly squeezed lemon juice, hmmmm~~~enjoy!