Contents
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Ingredients
Duck breast and the lettuce
- 1 tsp Honey
- 0,5 tsp Granulated broth
- 0,5 tsp Mustard medium hot
- 3 tsp Balsamic cream
- 4 tbsp Water warm
- 3 tsp Olive oil
- 1 pinch Salt and pepper
- 300 g Lamb's lettuce
- 4 Duck breast fillet
Pear and onion tartlets
- 4 Puff pastry slices
- 2 Onions
- 3 Pears
- 0,5 tsp Butter
- 100 g Creme fraiche Cheese
- 1 pinch Salt and pepper
Instructions
Duck Breast and Salad
- For the duck breast and salad, mix together the honey, broth, mustard, balsamic cream, salt, pepper, sugar, water and oil for the dressing.
- Place the duck breast skin side in a cold pan, heat and fry the fat over medium heat for 15 minutes. Then turn the breast and fry for another 3 minutes. Place in the oven preheated to 80 ° C and let rest for 30 minutes. IMPORTANT: Only add salt to the duck breast after roasting!
- Clean and wash the lamb's lettuce and shake dry. Then mix with the dressing and distribute on the plates.
Pear onion
- For the pear and onion tartlets, defrost the puff pastry sheets. Preheat the oven to 180 ° C (hot air).
- Peel and slice the onions and peel and cut the pears into wedges. Then fry the onions in a little butter, add the pears and fry for about 5 minutes.
- Next, deglaze with the crème fraîche and season with salt and pepper.
- Spread the finished mixture on the puff pastry sheets and place in the oven for 15 minutes.
- To serve, take the duck breast out of the oven, cut it open and serve on the salad. Add the tartlets.
Nutrition
Serving: 100gCalories: 153kcalCarbohydrates: 3.8gProtein: 2.2gFat: 14.4g