Warm Duck and Peach Salad with Honey Mustard Dressing

Ingredients

• 2 pieces duck breast
• 2 pieces ripe peach
• 150 grams mixed salad greens
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• to taste salt
• to taste black pepper

Cooking instructions

1. Prepare duck breasts — Score the skin of the duck breasts with a knife, season both sides with salt and pepper.
2. Pan-sear the duck — Heat olive oil in a skillet over medium heat. Place duck breasts skin-side down and cook for 6-7 minutes until golden and crispy. Flip and cook another 4-5 minutes for medium rare. Remove and let rest.
3. Caramelize peaches — Slice peaches into wedges. In the same skillet, add a little olive oil if needed and sauté peach slices for 2-3 minutes until slightly softened and golden.
4. Make dressing — In a bowl, whisk together honey, Dijon mustard, lemon juice, salt, and pepper.
5. Assemble the salad — Toss mixed greens with half the dressing. Slice the duck breasts thinly. On plates, arrange dressed greens, sliced duck, and caramelized peaches. Drizzle remaining dressing on top.