Lamb's lettuce with duck breast

Ingredients for 4 servings:

• 2 duck breasts
• 400 g lamb’s lettuce
• 1 tbsp walnuts
• 1 orange(s)
• 3 onions, red
• 150 g grapes, red
• 1 tbsp lemon thyme
• 1 cup red wine, dry
• 3 tbsp balsamic vinegar
• 1 tbsp oil, grape seed (cold pressed)
• 8 slice(s) toast bread, sandwich wholemeal

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

tastes good on cold winter days

Wash the lamb’s lettuce and divide it between four plates. Quarter the walnuts and briefly roast them in a pan without adding any fat, then set aside. Peel the orange, reserving 1 tablespoon of the peel, cut into fine strips. Fillet the flesh. Halve the onions and slice them. Halve the grapes. Preheat the oven to 80 degrees Celsius (65 degrees Celsius fan-assisted). Make diamond-shaped cuts in the skin-side down of the duck breasts. Heat the pan without adding any fat. To check, add a drop of water. When it starts to sizzle, place the duck breasts skin-side down in the pan and sear for 8 minutes over medium heat. The crust should turn golden yellow. Turn the meat over, season the skin-side down with pepper and salt, and sear for another 8 minutes. Place the meat on a heatproof plate and keep warm in the oven. Remove all but a tablespoon of rendered fat from the pan and sear the onion strips with the thyme leaves until golden brown. Deglaze with red wine and balsamic vinegar, add orange zest, and simmer gently for a short time. Season with pepper, salt, and grapeseed oil. Slice the duck breasts and arrange them on the salad plates. Add the remaining meat juices to the balsamic onions, which are then scattered over the lamb’s lettuce. Scatter the roasted nuts and orange segments over the salad and serve. Serve with toasted whole-grain bread.