Duck breast slices on chicory and lettuce hearts with orange vinaigrette

Ingredients for 2 servings:

• 360 g duck breast
• 1 chicory
• 1 lettuce heart
• Chervil, some branches
• 2 radishes, cut into strips
• salt and pepper
• 125 ml orange juice, freshly squeezed
• 1 tbsp honey (acacia honey)
• salt and pepper
• 3 tbsp olive oil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Halve the chicory, cut out the stalk from the middle, and cut the lettuce lengthwise into thin strips. Let these rest in a bowl of cold water for 20-30 minutes. This will allow the lettuce to absorb some of the water and become crisp. Peel the leaves from the lettuce center, wash, spin dry, and cut crosswise into 2 cm wide strips. For the vinaigrette, reduce the orange juice to about 50 ml, stir in the honey, and let the juice cool slightly. Season with salt and pepper and stir in the olive oil. Place the duck breasts, skin-side down, in a cold pan. Heat the pan and fry the fat over medium heat. This will take about 10-12 minutes. Turn the breasts over and fry for another 5 minutes, depending on the size. Then place a lid on the pan, turn off the heat, and let the duck breast rest for another 10-15 minutes. Arrange the salads on plates and drizzle with the vinaigrette. Slice the duck breast diagonally, arrange them fan-shaped on the salad, and season with salt and pepper. Garnish with chervil sprigs and radish sticks.