The Molecular Gastronomy Salad

This recipe features a hearty grilled duck breast served atop a bed of roasted potatoes and eggplant, garnished with cherry tomatoes, arugula, and a sprinkle of feta cheese and pine nuts. The dish is drizzled with balsamic vinegar for a tangy finish.

Ingredients:

• 200g Potato
• 1 Duck Breast
• 1 Eggplant
• 50g Cherry Tomatoes
• 30g Arugula
• 20g Feta Cheese
• 10g Pine Nuts
• 2 tbsp Balsamic Vinegar
• Salt and Pepper to taste

Instructions:

1. <h1>The Molecular Gastronomy Salad</h1> <ul class="ingredients-list">
2. 200g Potato
3. 1 Duck Breast
4. 1 Eggplant
5. 50g Cherry Tomatoes
6. 30g Arugula
7. 20g Feta Cheese
8. 10g Pine Nuts
9. 2 tbsp Balsamic Vinegar
10. Salt and Pepper to taste </ul> <h2>Instructions:</h2> <p>1. Preheat the oven to 180°C (350°F).</p> <p>2. Peel and cube the potatoes, season with salt and pepper, and roast in the oven until crispy.</p> <p>3. Score the duck breast skin, season with salt and pepper, and sear in a hot pan until the skin is crispy. Finish cooking in the oven until desired doneness.</p> <p>4. Slice the eggplant, brush with olive oil, season with salt and pepper, and grill until tender.</p> <p>5. In a bowl, mix the arugula, cherry tomatoes, feta cheese, and pine nuts.</p> <p>6. Slice the duck breast and add on top of the salad.</p> <p>7. Place the roasted potatoes and grilled eggplant around the salad.</p> <p>8. Drizzle with balsamic vinegar and serve immediately.</p> <h2>Summary:</h2> <ul class="summary-list">
11. Cuisine: Fusion
12. Total Calories: 650
13. Carbohydrates: 30g
14. Fat: 35g
15. Proteins: 45g </ul>

Summary:

• Calories: 715kcal
• Fat: 36g
• Protein: 48g
• Carbs: 65g
• Potassium: 1650mg
• Magnesium: 95mg