John Myers
Ingredients for 4 servings:
- 2 duck breasts, male
- 3 tbsp smoking powder
- 150 g cranberries
- 40 g sugar
- 100 ml white wine
- 1 shot of grenadine
- 1 dashes lemon juice
- 4 servings of lamb’s lettuce
- 4 tbsp apple cider vinegar
- 4 tbsp rapeseed oil
- 1 small apple
- salt and pepper
- Sugar
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes
Clean the duck breast, score the skin side, and fry in a pan with oil, first on the skin side and then on the meat side (depending on the size), for five to six minutes each time. The duck breast should be medium-cooked. Line the inside of an old pot with aluminum foil, place smoking chips in the center of the pot. Place a sieve attachment (steamer insert) over the top and add the duck breast. Let it simmer on the stovetop over medium heat with the lid closed for about 15-20 minutes. Before serving, season the duck with salt and pepper. Caramelize the sugar in a saucepan, deglaze with white wine, and add the grenadine and lemon juice. Bring to a boil, then add the cranberries. Reduce slightly and season again to taste. Trim and wash the lettuce and spin dry again. Mix the vinegar and spices in a bowl, then add the oil. Peel and core the apple, cut into small cubes, and add to the dressing. Toss the salad with the dressing in a bowl. To serve: Place the salad in the center of the plate, arrange the sliced duck breast fan-shaped around the salad, and scatter the cranberries over the salad. Enjoy!
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