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duck with young lettuce

Ingredients

lettuce 100 gram
red cabbages 100 gram
oranges 2
duck breasts (with skin) 2
shallot 1
aceto balsamico bianco 2 tablespoon
olive oil 6 tablespoon
dijon mustard 1 teaspoon
orange marmalade 1 tablespoon
salt 1 pinch

Preparation

  1. Preheat the oven to 200C.
  2. Clean the lettuce (young sprigs). Grate the red cabbage (e.g. with a cheese grater). Wash and grate the peel of one orange. Peel both oranges and cut them into parts.
  3. Peel the shallot and rasp one half of it into a bowl. Add the aceto balsamico, olive oil, mustard, 1 tablespoon of the grated orange peel, marmalade, salt, and pepper, and mix to a dressing.
  4. Cut x-shaped cuts into the skin of the duck breasts, then fry the meat on the skin side in a pan without oil for 2 minutes. Turn, and fry the other side as well. Remove the meat from the pan, put them into an oven-proof dish and bake for 3 minutes. Then remove from the oven and leave to rest.
  5. Divide the young lettuce, red cabbage, and orange parts amongst 4 plates. Cut the meat into slices and arrange on the salad bed.
    6. Serving suggestionAdd the dressing and serve immediately.
    6. Rating: 3.43/5 (7 votes)
    • Rating 3.43/5
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