Instead of tons of chocolate I will propose you a light “through the stomach to the heart” dinner.
Crispy duck with sweet spicy salad. This dinner is not only lightweight and sexy, but also a healthy and rich in vitamins A, B1, B2, C, H, K, PP, E. Avocado is not only an aphrodisiac, but also relieves the symptoms of fatigue and depression. Strawberries improve not only our mood, but also the appearance of skin and hair. Spinach is a bomb energy.
Duck breast with balsamic strawberry sauce
2 duck breast
marinade:
3 tablespoons juice from the agave/honey
3 tablespoons balsamic vinegar
1 tablespoon white pepper, freshly ground
Preparation:
- Clean the duck breast under cold water, dry it with a paper towel. Cut the skin.
- Combine marinade ingredients.
- Put duck breasts into a bowl, add the marinade – you need to be sure that marinade thoroughly covered all the meat. Cover the bowl with foil and put aside in the fridge for at least an hour (you can marinate the meat the day before, leaving them to marinate overnight).
- Warm up the oven to 90 °
- Heat up the pan, then put on it breasts skin-side down. Fry about 3 minutes.
- Then turn the meat and fry the other side about 2 – 3 minutes. If you want serve breasts with the crust – turn the meat again and bake the crust for another 3 minutes .
- Remove the meat from the pan, put on the grill tray and in the oven. Bake around 90 – 120 minutes, depending on how hard you want meat to be baked.
- In the middle of baking – 45 – 60 minutes – turn the meat. If necessary, sprinkle meat with fat from the pan.
- When ready – dry meat with paper towel and cut off the crust.
Strawberry Balsamic Sauce
1/2 cup of balsamic vinegar
2 cups strawberries (can be frozen)
2 tablespoons of honey
1/4 teaspoon black pepper
1 tablespoon of lemon zest
- Bring balsamic vinegar to a boil in a small saucepan until vinegar has thickened and reduced to 1/2 of its original volume, 5 to 10 minutes.
- Stir in strawberries, honey, salt, and lemon zest. Let it simmer on low heat around 10 – 15 minutes.
- Mix with blender until smooth. (Can be stored in refrigerator for up to a week.)
Salad with spinach, strawberries and avocado with ginger vinaigrette
30 ounces baby spinach
8 large strawberries
1 avocado
ginger vinaigrette:
3 teaspoons of freshly grated ginger
2 tablespoons honey
2 tablespoons olive oil
2 tablespoons lemon juice
1/4 teaspoon freshly ground white pepper
1/4 teaspoon salt pink (finely grounded)
- Whisk all vinegraitte ingredients together until combined.
- Rinse spinach in cold water. Dry it. Strawberries cut into slices. With a spoon peel skin from avocado and cut fruit into pieces.
- Mix together with vinegraitte – but gently, because fresh avocado is soft.
Split salad on two plates. Add duck breasts and pour strawberry sauce on it.
kasia
A tam zaraz w paprociach! 🙂 Niech sobie internetowi intelektualisci robia, co chca – nawet noc cala. Ja tam sie chetnie popase takimi pysznosciami juz teraz, nie czekajac na Kupale…
🙂
Dziekuje za udzial w akcji. Bardzo mi milo!
Kasia
http://www.lejdi-of-the-house.bloog.pl