Broccoli salad with seared duck breast

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Trying to keep the mid-week meals high in vegetables and low in fat is always a challenge, but this is definitely a new favorite for a mid-week dinner with the family.

Recipe salad:
2 small broccoli
1/2 mango
1/2 apple
1/2 red onion
75 grams sunflower seeds
50 grams black currants
150 ml creme fraiche (low fat) or yoghurt

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Salt and pepper for seasoning
150 grams duck breast per person

Set the oven to 180 degrees C.

Use a pan that you can transfer to the oven if you have one. Cook the duck breast(s) in a warm pan with the skin side down to render away the fat properly. Cook for approximately 5 minutes with the skin down. Check occasionally and adjust the temperature to avoid the skin burning. Make sure the entire surface of the skin is being cooked.

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Turn the breast(s) over and transfer the pan to the oven and cook for 5-10 minutes in the oven, depending on size. The breasts should be pink in the center when done. Take them out and let them rest for a couple of minutes before cutting up and serving.

Clean the broccoli and cut into small bouquets. Put them in a pot with cold water and bring to the boil. Let them simmer for 1 minutes before taking of the heat. Let them drain in a sieve.

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Clean and chop the rest of the ingredients into small bits. The black currants only need to be rinsed in water and de-stemmed.

Add all the salad ingredients to a mixing bowl, add the creme fraiche and toss until well mixed.

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Cut up the rested duck breast into thick slices and serve with the salad. Enjoy!

This dish can easily be made in a larger portion if you are having guests over.
The black currants can be swapped with pomegranate or some other fruit or berries with a bit of acidity. The dish needs some small elements of the added acidity that comes with currants or pomegranate.

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