McMoe's Fall Salad

Ingredients for 4 servings:

• 200 g lamb’s lettuce
• 400 g duck breast with skin
• 6 bread dumplings, cooked
• 120 g walnuts, chopped
• 3 tbsp sunflower oil
• some salt and pepper
• 100 g cranberries

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Lamb’s lettuce with roasted duck breast, fried bread dumplings, roasted walnuts and cranberries

Wash and trim the lamb’s lettuce and spin dry. Slice the bread dumplings. Preheat the oven to 140°C (fan oven). Rinse the duck breast, pat dry, and score the skin in diamond shapes with a sharp knife. Season with salt and pepper. Heat 1 tablespoon of sunflower oil in a pan and fry the duck breast, skin-side down, over medium heat for about 1 minute. Turn over and fry on the flesh side for about 2 minutes. Turn over again and fry on the skin side for about 4 minutes. Place on a wire rack and cook in the preheated oven until pink, about 10 minutes. Place a baking tray underneath to serve as a drip tray. Heat 2 tablespoons of sunflower oil in a pan and fry the bread dumpling slices, turning occasionally, and season with salt and pepper. In a second pan, toast the chopped walnuts without adding any fat. Slice the duck breast. Arrange the lamb’s lettuce on plates along with the duck breast slices and fried bread dumplings. Sprinkle with toasted walnuts and scatter with cranberries.