Equipment
Ingredients
Salad Components
- 2 lobster meat, poached
- 15 g carrot, trimmed and scraped
- 1 mango, peeled and pitted
- 100 g red leaf lettuce, torn into bite-size pieces
- 150 g chicory, torn into bite-size pieces
- 150 g field lettuce, torn into bite-size pieces
- 120 g duck, cubed and roasted
Dressing and Aromatics
- 120 ml sauce salade
- 6 g orange peel, finely chopped, no pith
- 6 g basil, finely chopped
Optional Duck Preparation
- 2 duck legs, skinless and boneless
- 30 g unsalted butter
- 1 g salt
- 1 g black pepper
Nutrition (per serving)
Method
Preheat the oven to 175°C (350°F).
Cut the poached lobster meat into bite-sized pieces and set aside.
Slice the carrot as thinly as possible lengthwise.
Boil the carrot slices for 1 minute, then drain thoroughly and place in a small skillet.
Slice the mango into thin strips and set aside.
In a large ceramic bowl, toss the red leaf lettuce, chicory, and field lettuce with 75ml of the Sauce Salade.
Place the bowl of greens in the oven with the door slightly ajar for 90 seconds to warm.
Combine the lobster meat with 30ml of Sauce Salade in a saucepan and place in the oven with the door ajar for 2 minutes.
Add the remaining 15ml of Sauce Salade to the carrots in the skillet and warm briefly over low heat.
Distribute the warmed greens onto four warm plates and arrange lobster pieces around the edges.
Garnish with carrot slices, mango strips, cubed duck, orange peel, and chopped basil.
Chef's Notes
- Warm the serving plates in the oven for a few minutes before assembly to keep the salad at the correct temperature.
- If using raw duck legs, sauté the cubes in butter until the internal temperature reaches 74°C (165°F).
