Salad with Duck and Honey-Orange Vinaigrette

Ingredients

• 150 g beetroot
• 250 g arugula
• 2 ripe mangoes
• 2 tbsp freshly chopped chives
• Salt
• Pepper (freshly ground)
• 400 g duck breast fillet (skinless)
• 2 tbsp oil
• 4 tbsp finely chopped flat-leaf parsley
• 2 tbsp pumpkin seeds (or sunflower seeds)
• 0.5 clove garlic
• 2 tbsp fresh orange juice
• 1.5 tsp Dijon mustard
• 1 tsp Honey
• 0.75 tsp salt
• 125 ml olive oil
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Wash the beetroot and remove roots and stems. Wrap each bulb individually in foil and bake at 180°C for about 1 hour. Let cool, peel, and cut into 1–2 cm cubes.

2. 2.

   Meanwhile, for the dressing, peel and press the garlic. Mix with orange juice, mustard, honey, and salt. While stirring constantly, slowly drizzle in the olive oil until a creamy sauce forms. Season with a pinch of salt and pepper. Toss the beet cubes with 3 tbsp of the dressing.

3. 3.

   For the salad, rinse the arugula, remove tough stems, wash, dry, and place in a bowl. Peel, pit, and cut mango flesh into ~1 cm cubes; add two‑thirds to the arugula, set aside the rest. Add chives and 5 tbsp dressing to the salad and mix well. Season with salt and pepper and plate. Slice the duck breast into strips and season with salt and pepper. Heat oil in a pan and cook the strips until desired pink or fully cooked. Remove the meat, toss with parsley and 6 tbsp dressing, and arrange on top of the salad portions. Distribute marinated beet cubes over the dish, garnish with remaining mango cubes and sprinkle pumpkin or sunflower seeds.