Duck salad with plums and walnuts

Ingredients for 2 servings:

• 320 g duck breast
• Salt
• 1 shallot(s)
• 100 g yogurt
• 1 pinch(s) of sugar
• 4 tbsp fig vinegar
• Tarragon, a few leaves
• 60 g spring onions
• 1 pointed pepper, yellow
• Pepper, colorful from the mill
• 100 g plum(s)
• 50 g walnuts

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

A starter for two people

Remove the skin from the duck breast, fry it in a non-stick pan without adding any fat, and then drain it on kitchen paper. To prevent the skin from curling up during frying, place a pan on top. Salt the duck meat and fry it all over in the hot duck fat over medium heat. Then wrap it in aluminum foil and set it aside. In a bowl, mix the diced onion with yogurt, sugar, vinegar, salt, pepper, and finely chopped tarragon. Mix in the trimmed, finely sliced ​​spring onions and the deseeded, sliced ​​bell pepper, season with salt and pepper. Add the thinly sliced ​​plums. Remove the meat from the foil, cut first into slices, then into bite-sized pieces, toss it into the salad with the plums, and season to taste. Cut the roasted duck skin into small pieces and roughly chop the walnuts. Place a dessert ring on a plate, fill it with duck salad, and press down lightly using the pressure tool. Carefully peel off the ring, sprinkle the salad with duck skin pieces and walnuts, garnish, and serve. Approx. 575 kcal per serving.