Duck salad with grilled apricots and balsamic syrup

We have a big apricot tree in the garden, and now the first apricots are starting to ripe. I found two I ate right away, then four more inspiring me to make a salad. The weather is great, and the sun is shining. Perfect timing for making a grilled apricot salad. Duck salad with grilled apricots and balsamic syrup

Duck salad with grilled apricots and balsamic syrupSalad:

1 tomato
1/2 red onion
100 g mixed salad (3,5 oz)
100 g qubed feta cheese (3,5 oz)

Wash and spin dry the salad, cut the tomatoes and onion. toss tighter and put it on a large plate.

Balsamic syrup:

1 dl balsamic vinegar
Salt and pepper
1/2 teaspoon herbes de Provence
1 tablespoon good quality olive oil

In a small pot, mix the balsamic vinegar, herbs, salt and pepper and reduce tip a sirupy consistency. Remove from the heat and stir in the olive oil.

Duck and apricots:

4 big apricots or 6 small
1 organic duck breast without skin
Salt and pepper
1 teaspoon canola oil

Duck salad with grilled apricots and balsamic syrup

Light a grill and oil the grate. Cut open the apricots and remove the pits. Season the duck breast and apricots with salt and pepper. Grill over moderately high heat until lightly charred outside and the duck breast is medium-rare within, about 3-4 minutes per side. Transfer the breast to a cutting board and let rest for 5 minutes. The apricots might need more time, but keep an eye on them. Thinly slice the breast across the grain and put in on top of the salad together with the grilled apricots. Drizzle the balsamic syrup and serve.

Duck salad with grilled apricots and balsamic syrup

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