Duck Breast with Waldorf Salad
By chef Leonhard Wenzel
Duck breast with Waldorf salad combines juicy duck meat with a refreshing salad of celery, apples, chives, and walnuts. Suitable as a hearty and elegant lunch or a light dinner.
- 19 min
- total
- Medium
- level
7 min prep · 12 min cook
What you will need
-
Duck breast 1 pcs -
Apple 1 pcs -
Celery 0.25 pcs -
Walnuts 10 g
-
Mayonnaise 1 tbsp -
Mustard 0.5 tbsp -
Lemon 0.25 pcs -
Chives 0.25 pcs
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
-
Prepare the ingredients. Prepare all the ingredients and lay them out on the work surface - we will cook with them in a moment 🦆🥗✨
-
Clean the duck breast. Clean the duck breast and make shallow cuts in the skin
-
Sear the duck breast. Sear the duck breast in a pan skin-side down over medium heat for about 6 minutes so the fat renders and the skin turns golden and crispy, then turn it over and sear for another 4-5 minutes so the meat stays pink
-
Chop the chives. Finely chop the chives
-
Slice the celery and apple. Slice the celery and apple into thin slices
-
Prepare the salad. Mix the celery, apple, mustard, walnuts, mayonnaise, chives, and lemon juice into a salad
-
Serve. Slice the duck breast, place it on the salad, and serve 🍽️✨
Ratings and comments
Be the first to rate this meal. Reviews are added in the Goulash app and shown here read-only.
More from this category
Sandwich with Hummus and Chicken
Enjoy a unique symbiosis of flavors in our sandwich with hummus and slices of chicken, accompanied by refreshing arugula and juicy red onion.
Lentils with Sausage and Egg
Indulge in this delicious dish that combines a juicy sausage, hearty red lentils and gently cooked eggs. The core flavors are enhanced by a splash of apple cider vinegar, the aroma of garlic and shallot, freshly chopped parsley and butter, which creates a rich and creamy sauce with chicken stock. Pickled cucumbers add a refreshing touch at the end.
