A bean recipe for every taste:
This hearty duck salad makes a wonderful dinner when you feel the need to lay down a little something good, for example, after raking up mountains of leaves or possibly clearing out the garage, or possibly just on the weekend. However, the leaf salad requires some preparation, but the effort is well worth it. Roast the duck the day before, and bake the beet in advance. The leaf salad tastes just as delicious if you replace the duck meat with chicken or possibly turkey.
1. put the rocket leaves with 1 cup (200 g) of mango cubes in a large enough bowl and sprinkle with the tsp of chives. Season generously with salt and freshly ground pepper and stir in 2 tablespoons of the dressing. Arrange the leaf lettuce on four plates, evenly distributing the mango.
2. mix the chopped duck meat with beans, parsley and 1 tablespoon chives in a baking bowl. Season heavily with salt and freshly ground pepper and dress with 6 tablespoons of dressing. Then arrange the mixture on the lettuce.
Mix the remaining 2 tablespoons of dressing with the diced beet and arrange decoratively on the duck meat. Evenly distribute the remaining mango cubes on top and garnish with the leftover chives, Immediately bring to the table.
Beer: Brooklyn lager
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