Salad with duck and grapes

Ingredients for 6 servings:

• 600 g duck breast
• 60 g clarified butter
• 400 ml red wine
• 11 tbsp vinegar (red wine vinegar)
• 500 g lamb’s lettuce
• 2 Lollo Rosso
• 5 oranges, untreated
• 5 onions, red
• 500 g grapes, blue
• 3 tbsp oil
• salt and pepper
• chili powder
• 1 tbsp honey

Instructions

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

Season the duck breast with salt and pepper and sear in clarified butter. Deglaze with the red wine and 3 tablespoons of vinegar and braise for 20 minutes. Remove the meat, wrap in aluminum foil and let rest. Trim and wash the lettuce, spin dry. Peel and fillet 3 oranges. Wash, halve and core the grapes. Finely slice the onions. Place the lettuce on serving plates, arrange the onion rings on top and arrange the fruit on top. Deglaze the pan with the juice of 2 oranges and 8 tablespoons of vinegar, whisk in honey and oil and season the dressing with salt, a little grated orange peel and chili powder. Cut the meat into thin slices and arrange them on the lettuce, drizzle with the marinade and serve with fresh baguette.