Salad with Duck Breast and Goat Cheese
Duck breast provides dense protein, iron, and solid satiety, while goat cheese adds calcium and a softer creamy texture. A modest amount of pear and cranberries brings light sweet-tart freshness without pushing the salad too high in carbs per portion. The result is a flavorful keto salad suitable both for dinner and for a more festive plate.
Prepare the sous-vide duck breast ahead and use the ready meat (250 g) for the salad. Sear the slices quickly in olive oil (5 g) for 30-40 seconds per side so the surface browns lightly while the center stays juicy.
Arrange iceberg lettuce (80 g) on the plates. Top it with pear slices (50 g), pieces of goat cheese (120 g), and the warm duck breast.
Scatter cranberries (10 g) over the salad and serve at once. If you like, crumble part of the cheese more finely on top so it spreads more evenly across the greens and meat.
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