Geheim van de chef

Salad with duck breast, orange, pine nuts, pomegranate, grilled Halloumi and raspberry vinaigrette

Recept: Tim Neckritz Fotografie: Aangeleverd

De recepten van Tim zijn in het Engels.

Salad with duck breast

Salad with duck breast, orange, pine nuts, pomegranate, grilled Halloumi and raspberry vinaigrette
Gang Bijgerecht, Hoofdgerecht
Keuken Midden-oosten
Trefwoord Eend, gevogelte
Bereidingstijd 40 minuten
Porties 4 personen


  • snijplank
  • Mes
  • kleine pan
  • grote pan
  • Staafmixer
  • zeef
  • keukenpapier



  • 100g Veldsla (25g per person)
  • 120g Mixed Bladsla (30g per person)
  • 120g Pine nuts (30g per person)
  • 1 mid sized orange per person
  • 200g Halloumi in slices (50g per person)
  • Pits from one pomegranate
  • 200g bacon (50g per person)


  • 50 ml white wine vinegar
  • 50 ml red wine vinegar raspberry
  • 300 ml olive oil
  • 1 tea spoon mustard
  • snuf Salt, Pepper
  • 3 garlic cloves
  • 1 red chili medium hot
  • Handful of chives


  • 200 g duck breast p.p.
  • snuf Salt and Pepper
  • One head of garlic


  • Wash the salad and let dry in the sieve, tap with some kitchen paper till the water is gone. Put the salad on a deep plate and cover each plate with a wet paper towel till plating.
  • Peel the oranges with a sharp knife. Make sure there is no more bitter white peel on the oranges. Cut out the filets, if you are not that confident with this then you can just buy sliced orange filets at the supermarket. Put the filets in a bowl and keep cool till serving.
  • Open the pomegranate and take out all pits. This will take a while, if you don’t wanna spend too much time on this you can buy the pits in the supermarket. Put the pits then in a bowl and keep cool till plating.
  • Cut the bacon in small bits and bake without oil in a small frying pan till crispy and brown. Put a sheet of kitchen paper on a small plate and put the bacon on it and let the paper soak in all grease. Keep the other grease in the pan for later to bake the Halloumi in there.
  • Put the big pan on the stove and heat up on medium heat. In the time dry the duck breast and then make a few cuts into the skin side. Salt and pepper the skin side.
    Bake without any oil for 5min on the skin, pepper the meat side in the pan. Turn the breast to the meat side and let it bake for 5 minutes.
    Add the butter to the pan, put the half garlic head in there and let the butter soak up the garlic aroma.
  • Then with a spoon when tilting the pan slightly pour the butter over the skin. After 10 minutes of baking turn the breast to crips the skin.
    Take the breast out of the pan and let it sit for a moment.
  • Bake the Halloumi slices in the small pan in the bacon grease till the cheese turns brown and slightly crispy. Then take a small plate with a paper towel and let the Halloumi lose the fat on there.
  • For the dressing add all ingredients into a cup and mix well or put it all into the blender and blend on highest power for 1 minute.


  • First the salad, then the oranges over it, spread the pine nuts and the pomegranate over. Then add the bacon bits and last the Halloumi slices.
  • Cut the duck in thin slices and put them on top (are picture), then drizzle some vinaigrette over it. The left over vinaigrette is served in a small bowl so you can add how much you like.


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