Pink roasted duck breast on leaf salad

Ingredients for 2 servings:

• 2 duck breasts
• 1.2 tsp honey
• 1 sprig(s) of thyme
• ½ sprig(s) rosemary
• 1 ½ handfuls of mixed leaf lettuce
• 100 g wild mushrooms, dried
• 40 g pine nuts
• 2 pinches of salt and pepper
• 20 ml olive oil
• 20 ml balsamic vinegar, lighter
• 0.4 tbsp tarragon mustard
• some honey
• Oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Rub the duck breasts first with honey, then with thyme, half of the rosemary, and a pinch each of salt and pepper. Let them marinate for about an hour. Sear the duck breasts for 2 minutes on each side in a pan with a little oil, then place them on the middle rack of a preheated oven at 150°C (top/bottom heat) for 15-20 minutes. Soak the dried mushrooms in water for half an hour. Then pass them through a sieve and fry them in a pan with a little oil until crispy. Lightly toast the pine nuts in another pan without oil until they have taken on a light brown color. Then let them cool. Wash the salad, arrange on plates, and scatter the mushrooms and pine nuts over it. Slice the duck breast and arrange it on top. For the dressing, mix olive oil with white balsamic vinegar and tarragon mustard. Add the honey. Tip: Use acacia honey, but any honey will do. Season with a pinch each of salt and pepper and add half a pinch of rosemary. Drizzle the dressing over the salad.