This wonderful combination of crunch, tenderness, juiciness and flavor explosions will pleasantly surprise you. Prepare this delicious and refreshing salad with crispy duck, edamame beans and greens, which is sure to be a hit on your table.
Ingredients
- Salad mix – 20 g
- Duck sous vide – 60 g
- Edamame beans JS – 15 g
- Blue onion – 15 g
- Cherry tomato – 30 g
- Dressing for mixed salad – 30 g
- Tempura batter – 80 g
- Sauce for duck – 40 g
Method of preparation:
- Place the prepared duck on a plate.
- Place the dressed salad mix and chopped cherry tomatoes on top of the duck.
- Garen with steamed in boiling water for 1 minute. edomame beans and microgreens.
Duck sous vide:
Season a small duck breast with spices to your taste. Vacuum the seasoned breast and place it in sous vide at 65 degrees for 3 hours. Cool the finished brisket, dry it, tear it into fibers, then bread the prepared meat in starch and tempura batter. Deep fry the meat at 165* until golden brown. Place duck on paper towel and let cool. Coat the cooled duck generously with the prepared sauce.
Tempura mixture:
Add 120 ml of cold water to 100g of tempura mixture and stir with a whisk until smooth.
Duck sauce:
- Hoisin sauce LKK -15g
- LKK plum sauce – 15g
- Light soy sauce LKK – 5g
- Sriracha sauce Hai fong – 5g
- Lison juice – 3gr
Mix all ingredients until smooth.
Dressing for mixed salad:
- Olive oil -10 g
- Ponzu sauce -10 g
- Soy sauce -10 g
Mix all ingredients until smooth.