John Myers
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Free-flying Lettuce with Red Duck
The perfect free-flying lettuce with red duck recipe with a picture and simple step-by-step instructions.
Lamb’s lettuce
- 1 packet Lamb’S lettuce fresh
- 1 bunch Spring onions fresh
- Vinegar, oil, pepper, salt
duck
- 2 piece Barbarie duck breast
- 1 tbsp Wild flower honey
- Salt pepper
- 2 Toes Fresh garlic
- 2 Sprigs of thyme
Red wine sauce
- 2 Fl. Palatinate Dornfelder, semi-dry
- 1 packet Soup vegetables
- 1 Sprig of thyme
- 1 small Onion
- Salt pepper
Red wine sauce
- Sweat the onion a little in oil. Add the chopped soup vegetables and fry briefly. Then deglaze with one part of the wine and let it boil down. Refill wine again and again and let it boil down again. At the end, filter out the vegetables, puree and stir in some of them, they will thicken slightly. Let the sprig of thyme simmer for the last 15 minutes.
duck
- Cut into the fat of the duck breast in a diamond shape and place on the fat side in a cold, non-oiled pan. Heat the pan (the duck fat comes out, this is enough to fry) and fry the skin in just under 5 minutes until crispy. Then turn it on the skin side and brush the crispy side with the honey
- 2 Take a piece of aluminum foil and place a clove of garlic and a sprig of thyme on each. Place the duck breasts on top and arrange the aluminum foil so that it covers the duck meat, but not the fat side. Now put in the oven for 10 minutes at approx. 100 ° C (depending on the size of the breast, it can be 2-3 minutes longer). Make a control cut, the duck should now be pale pink on the inside. If so, take it out and let it cool down (I serve the duck cold). Cut into slices and arrange on the plate. Drizzle over the warm red wine sauce.
Lamb’s lettuce
- Clean the lamb’s lettuce and dry it with a salad spinner. Pile on the plate. Cut the spring onion and sprinkle over it. Now mix the vinegar and oil (also here as desired) and pepper, as well as salt. Then drizzle over the lamb’s lettuce.
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