Lamb's lettuce with lukewarm duck breast

Ingredients for 6 servings:

• 1 duck breast
• 300 g lamb’s lettuce
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp sugar
• e.g. sunflower seeds
• e.g. pine nuts
• e.g. pumpkin seeds
• salt and pepper
• lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Christmas menu – starter

Wash the duck breast and pat dry. Score the skin with a razor blade, then season with salt and pepper. Place it skin-side down in a cold pan and sear on both sides over medium heat. Then place it in a preheated oven at 100°C for 10-15 minutes. Wrap the duck breast in aluminum foil and set aside. Meanwhile, wash the lamb’s lettuce and drain well. Toast the seeds together in a non-stick pan without fat. Mix a dressing from olive oil, balsamic vinegar, salt, pepper, lemon juice, and sugar. To serve, divide the salad among 6 plates. Cut the duck breast into 18 thin slices and place on the salad. Finally, spread the dressing and mixed seeds on top.