Duck breast with chicory and raspberry salad

Ingredients for 4 servings:

• 2 large duck breasts, with skin
• salt and pepper
• 4 small red chicory or small radicchio
• 8 tbsp extra virgin olive oil
• 4 tbsp vinegar (raspberry)
• 125 g raspberries

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Trim some of the fat from the fillets and make diamond-shaped cuts in the skin. Then rub the duck breasts with salt and pepper on both sides. Heat a large frying pan over medium heat. Place the fillets skin-side down and fry over medium heat for 4-5 minutes on each side until golden brown, or to your liking. Skim off some of the cooking fat and use it for something else, such as roasting potatoes as a side dish. Remove the meat from the pan, wrap it in aluminum foil, and let it rest on a warm plate for 10 minutes. In the meantime, chop the chicory stalks. Wash the leaves and spin them dry. Chop any large leaves slightly smaller. Place the chicory in a bowl. Drizzle with olive oil and raspberry vinegar and season with salt and pepper to taste. Toss the salad and divide it among four plates with the raspberries. Cut the fillets into very thin slices and arrange them on top of the salad. Serve immediately. Serve with crispy bread to soak up the sauce or boiled potato cubes fried in duck fat.