Fall Salad with Squash, Mushrooms and Duck Breast

Recipe:

Prepare the squash. Dice it into 2 cm cubes and place in a bowl. Add salt, sugar, vegetable oil, finely chopped garlic and thyme. Stir and marinate for 15-20 minutes.

Transfer to a baking sheet and bake at 190 degrees until cooked through, about 10-15 minutes. Remove from oven.

Prepare the mushrooms. Cut each mushroom into 2-4 pieces, depending on size.

Saute in vegetable oil over high heat, stirring, until tender, about 5-6 minutes. Remove from heat.

Pat the duck fillets dry with paper towels. Make frequent shallow incisions in the skin to help the fat melt during cooking. Season with salt and pepper.

Place on a dry, cold frying pan over high heat. Cook for 5-6 minutes on one side, then 3 minutes on the other side.

Transfer to a baking sheet and bake in a preheated oven at 180 degrees for 7-10 minutes. Remove and let rest for 5 minutes.

Make the dressing.

Combine all ingredients in a bowl and whisk with a fork until emulsified.

Tear the lettuce with your hands. Set aside 2 tablespoons of the dressing. Toss 2/3 of the lettuce with the remaining dressing.

Arrange salad on plates. Add the mushrooms, pumpkin and thinly sliced duck fillet. Sprinkle with pumpkin seeds and drizzle with remaining dressing. Place the salad without dressing on top.

Serve.

Enjoy your meal!