Pregatiti-va sa va delectati papilele gustative cu o salata care nu doar ca suna ca o poezie, dar arata ca o opera de arta pe farfurie! Salata cu piept de rata, orez negru, portocala si rodie! Imaginati-va o simfonie de arome unde pieptul de rata, cu textura sa bogata si gustul sau profund, danseaza in armonie cu orezul negru misterios si citricele vesele. Portocala adauga o nota de dulceata, in timp ce rodia presara petale de rubin peste acest tablou culinar. Baby spanacul adauga un strop de verde, ca o panza pentru aceasta capodopera. Uleiul de masline si otetul balsamic fructat sunt ploaia de stele care completeaza acest univers de gusturi. Si sa nu uitam de sarea care, asemenea unei baghete magice, trezeste toate aromele si le leaga intr-o poveste epica de savoare. Serviti aceasta salata cu o felie de paine prajita crocanta si un pahar de vin, si veti avea nu doar o masa, ci o aventura culinara de neuitat!

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INGREDIENTE (pentru 2 portii)

• 2 bucati piept de rata
• 40 grame orez negru
• 2 portocale
• 1 rodie
• 100 grame baby spanac
• 2 lingurite ulei de masline
• 2 linguri otet balsamic fructat
• Sare

Incepem prin a pregati ingredientele pentru salata. Indepartam coaja portocalelor, apoi le taiem in felii subtiri, avand grija sa eliminam membranele albe. Curatam rodia. Spalam spanacul si il uscam, fie intr-un bol special pentru salata, fie lasandu-l sa se scurgă natural.

In paralel, fierbem orezul in apa cu sare, respectand timpul de gatire indicat pe ambalaj.

Pentru a pregati pieptul de rata, il scoatem din frigider cu 30 de minute inainte de a incepe gatitul si il stergem cu un servetel absorbant. Cu un cutit ascutit, crestam pielea, avand grija sa nu taiem si carnea. Presaram sare grunjoasa doar pe partea cu piele.

Asezam pieptul de rata intr-o tigaie rece, cu pielea in jos si il punem pe foc mediu spre mare. Lasam sa se prajeasca timp de 5 minute pe o parte si inca 5 minute pe cealalta parte. Transferam pieptul de rata intr-o tava tapetata cu hartie de copt si il coacem in cuptorul preincalzit la 180 de grade Celsius pentru inca 5 minute.

Dupa ce timpul a expirat, scoatem pieptul de rata din cuptor si il lasam sa se odihneasca timp de 10 minute, apoi il feliem.

Intr-un bol, combinam orezul cu fructele, adaugam sare, ulei de masline si otet balsamic. Impartim spanacul in doua farfurii, adaugam amestecul de orez si fructe si plasam deasupra feliile de piept de rata. Presaram cu sare Maldon sau cu alt tip de sare de calitate.

Servim aceasta delicioasa salata cu piept de rata, orez negru, portocale si rodie, acompaniata de felii de paine prajita si un pahar de vin.

Detaliile video ale retetei:

Daca v-a placut reteta de Salata cu piept de rata, orez negru, portocala si rodie, va invit sa incercati si:

English version

Salad with Duck Breast, Black Rice, Orange and Pomegranate

Get ready to delight your taste buds with a salad that not only sounds like a poem, but looks like a work of art on the plate! Salad with duck breast, black rice, orange and pomegranate! Imagine a symphony of flavors where the duck breast, with its rich texture and deep taste, dances in harmony with the mysterious black rice and cheerful citrus fruits. The orange adds a touch of sweetness, while the pomegranate sprinkles ruby ​​petals over this culinary picture. Baby spinach adds a splash of green, like a canvas for this masterpiece. Olive oil and fruity balsamic vinegar are the rain of stars that complete this universe of tastes. And let’s not forget the salt, which, like a magic wand, awakens all the flavors and connects them in an epic story of flavors. Serve this salad with a slice of crispy toasted bread and a glass of wine, and you will have not just a meal, but an unforgettable culinary adventure!

INGREDIENTS (for 2 servings)

• 2 pieces duck breast
• 40 grams black rice
• 2 oranges
• 1 pomegranate
• 100 grams baby spinach
• 2 teaspoons olive oil
• 2 tablespoons fruity balsamic vinegar
• Salt

Start by preparing the ingredients for the salad. Remove the peel from the oranges, then cut them into thin slices, taking care to remove the white membranes. Prepare the pomegranate. Wash the spinach and dry it, either in a special salad bowl, or by letting it drain naturally.

In parallel, boil the rice in salted water, respecting the cooking time indicated on the package.

To prepare the duck breast, remove it from the refrigerator 30 minutes before starting cooking and wipe it with an absorbent napkin. With a sharp knife, cut the skin, taking care not to cut the meat. Sprinkle coarse salt only on the side with the skin.

Place the duck breast in a cold pan, skin side down, and put it on medium to high heat. Let it fry for 5 minutes on one side and another 5 minutes on the other side. Transfer the duck breast to a tray lined with baking paper and bake it in the oven preheated to 180 degrees Celsius for another 5 minutes.

After the time has expired, remove the duck breast from the oven and let it rest for 10 minutes, then slice it.

In a bowl, combine the rice with the fruit, add salt, olive oil and balsamic vinegar. Divide the spinach into two plates, add the rice and fruit mixture and place the slices of duck breast on top. Sprinkle with Maldon salt or another quality type of salt.

Serve this delicious salad with duck breast, black rice, oranges and pomegranate, accompanied by slices of toasted bread and a glass of wine.

If you liked the recipe for Salad with duck breast, black rice, orange and pomegranate, I invite you to try Duck Leg with Sautéed Red Cabbage, Involtini di pollo or Duck breast with red cabbage and apples.

ENJOY OUR RIDE!

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