Duck breast on colorful salad

Ingredients for 4 servings:

• 2 duck breasts (Barbary duck) approx. 350 g each
• Fleur de Sel
• Pepper from the mill
• Cream of balsamic vinegar
• 600 g leaf lettuce, various varieties
• 100 g pistachios, roasted and salted
• 1 tbsp Balsamic vinegar Bianco
• 2 tbsp beef broth
• 2 tbsp walnut oil
• 1 tbsp pumpkin seed oil
• 1 tsp mustard, medium hot
• 1 pinch(s) of sugar
• salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Place the duck breasts, skin-side down, in a cold, non-stick pan. Heat the pan and fry the fat over medium heat. This takes about 15 minutes. Turn the breasts over and fry for another 3 minutes. Then place the pan in an oven preheated to 80°C and let rest for 30 minutes. Tear the lettuce, wash it, spin it dry, and place it in a sufficiently large bowl. Mix the dressing ingredients well, pour it over the salad, mix it, and arrange decoratively on plates. If you don’t have beef broth, use 2 tablespoons of water and 2-3 dashes of Maggi instead. Slice the duck breasts diagonally (they should still be pink) and place them on the salad. Drizzle each breast slice with a drop of balsamic vinegar and season with fleur de sel and freshly ground pepper. Garnish the salad with pistachios or walnuts.