Fini's lamb's lettuce variant

Ingredients for 2 servings:

• 1 duck breast, frozen
• ½ pack of lamb’s lettuce
• 2 tomatoes
• Dressing, of your choice
• 6 stalk(s) asparagus, cooked, cold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

with tomato, roasted duck breast and asparagus

Thaw the frozen duck breast slowly in the refrigerator, preferably the night before. Preheat the oven to 80°C (top/bottom heat). Score the fatty side of the duck breast in a diamond shape, taking care not to damage the meat, and season both sides with salt and pepper. Heat an ovenproof pan without any fat. Sear the meat on the fatty side first, then turn it over and sear it briefly. Place the pan in the oven for 20-30 minutes (I have a lid that fits well, so it doesn’t splash the oven so much). Wash the lamb’s lettuce and drain well or spin dry. Wash and chop the tomatoes. Mix together your preferred dressing (I like to use raspberry vinegar) and mix with the lamb’s lettuce and tomatoes. Cut the duck breast slightly diagonally into thin slices and place them on the salad with the asparagus spears.