Entenbrüstchen-Omelette an Sommersalat - leckere Rezeptidee
Entenbrüstchen-Omelette an Sommersalat - leckere Rezeptidee
Rezepte > Entenbrüstchen-Omelette an Sommersalat

Entenbrüstchen-Omelette an Sommersalat

Gefüllt mit Géramont, dazu Salat mit Erdbeeren
40 Min.
Glutenfrei

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Zubereitung

1

Entenbrust mit Salz und Pfeffer würzen. Auf der Hautseite 2 Minuten braten, umdrehen, weitere 10 Minuten fertig garen.

2

Schalotten klein schneiden.

3

Entenbrust und Géramont in Scheiben schneiden, Omelette-Hälfte damit belegen, zusammenklappen.

4

Salat putzen, waschen, Erdbeeren in Scheiben, rote Zwiebel in Würfel schneiden. Zwiebel mit Waldfruchtkonfitüre, Essig und Öl verrühren. Mit Salz und Pfeffer würzen, Vinaigrette über Salat und Erdbeeren geben. Das gefüllte Entenbrüstchen-Omelett mit dem Salat servieren.

Tipp

Falls Sie keine Waldfruchtkonfitüre zur Hand haben, passt auch Brombeere.

Nährwertangaben
Pro Person
Brennwert 3300 kJ / 790 kcal
Fett 85 g
Kohlenhydrate 14 g
Eiweiß 65 g

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