Salad with duck breast fillet

Ingredients for 4 servings:

• ½ iceberg lettuce
• ½ Lollo Rosso
• 1 cucumber(s)
• ½ bunch of spring onions
• 2 bell peppers, red and yellow
• 200 ml balsamic vinegar, dark
• 200 ml Balsamic vinegar, white
• 2 apples
• 2 shallots
• 1 tsp thyme
• 1 bay leaf
• 2 tbsp sugar
• 3 tbsp soy sauce
• 2 tbsp oil
• ½ tsp thyme, chopped
• ½ tsp rosemary, chopped
• ½ tsp lemongrass, chopped
• 500 g duck breast
• 1 garlic clove(s)
• salt and pepper

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Wash the duck breast fillets and pat dry. Mix together soy sauce, oil, thyme, rosemary, lemongrass, a pinch of sugar, pepper, and salt to make a marinade. Marinate the duck breast fillets in the marinade for about 45 minutes in the refrigerator. Wash the lettuce, slice the spring onions into rings, and slice the bell peppers. Dice half of the cucumber and thinly slice the other half. Peel, core, and finely grate the apples. Peel and coarsely chop the shallots. Caramelize the sugar in a saucepan, deglaze with the balsamic vinegar, and bring to a boil. Add the bay leaf, thyme, grated apple, and shallots and reduce for 5-10 minutes (also delicious with a little grated orange zest). Strain the reduction through a fine sieve and season with salt and pepper. Preheat the oven to 150°C. Sear the marinated duck breast fillets, first skin-on, then flesh-on, along with the garlic clove. Place in the oven and roast for 10-15 minutes at 150°C. Let the duck breast fillets rest for a few minutes, then cut into thin strips and arrange on plates with the salad. Finally, drizzle with balsamic reduction.