Ingredients for the salad
- 1 ripe mango ca. 250 g
- 2 oranges à 200 g
- 30 g shallots
- 50 ml orange juice
- salt
- pepper
- 1 dash of sugar
- 1 tablespoon of aceto balsamico bianco
- 2 tablespoons of grape seed oil
- bergamot mint for decoration
Preparation
Put the duck breast in the freezer for 20 minutes.
Cut out the mango fruit flesh: Cut the fruit lengthwise into 3 pieces, the stone is in the middle piece. Cut out the fruit flesh with a spoon into lozenges of a lenght of 1 cm. Fillet the oranges: Cut the top and the bottom, put the oranges vertical on a worktop and cut the skin top down in segments. Cut between the barriers and release the fillets. Cut them into halves. Squeeze out the rest of the juice – you can use it for the dressing.
Wash the shallots and cut them into little rings. For the dressing add salad, salt, pepper, sugar and vinegar and add it to the orange juice. Mix it all together. Mix the oil in plus the mango, orange fillets and shallots.
Cut the duck breast into slices of 4 mm. Heat oil in a pan and fry the duck breast shortly from both sides. Spice it with salt and pepper.
Fill the salad into the 4 jars. Put the duck breast onto darts and lay them on top and across the jar. Decorate it with bergamot mint.