Melt-in-your-mouth caramelized duck with chef's Thai salad
Duck:
Duck - 2 kg
Salt, pepper to taste
Apple - 2 pcs
Orange - 2 pcs
Cinnamon - 2 sticks
Honey - 20 ml
Put the duck in water, add salt, pepper, fruit, cinnamon, bring to a boil and simmer over low heat for 40 minutes (the water should not boil so that the skin does not tear).
Sprinkle the duck with a little pepper, grease with honey, add fruit inside, outside and bake in an oven preheated to 170 degrees for 20 minutes. With this preparation, your duck will turn out very soft, juicy and with an appetizing caramelized crust.
Thai salad:
Beef tenderloin - 150g
Eggplant - 1/3pcs
Bell pepper - 1/3pcs
Cucumbers - 0.5pcs
Tomatoes - 0.5pcs
Salad
Nut-sesame sauce - 10ml
Soy sauce - 10ml
Green onions - 1 tbsp
Sesame seeds - 1 tsp
Olive oil - 10ml
Fry the beef over high heat in olive oil for a couple of minutes, add the vegetables and simmer everything together for 7 minutes. At the end, add soy sauce, sesame seeds and green onions. The beef is very soft, and the vegetables are al dente.
Mix the cucumbers, tomatoes (remove the seeds), lettuce leaves and nut-sesame sauce. Place on a plate and top with the finished beef and vegetables. A little balsamic sauce and garnish with basil. Incredibly delicious and simple.