Salad with duck breast strips and pineapple

Ingredients for 3 servings:

• 2 lettuce hearts, finely chopped
• 1 tomato(s), thinly sliced
• 1 cucumber(s), cut into sticks
• ½ zucchini, grated
• ½ onion(s), red, cut into fine rings
• ½ bell pepper(s), yellow, diced
• 1 duck breast
• 1 tsp honey
• ½ chili pepper(s), finely chopped
• 3 slice(s) pineapple, from the can
• some pineapple juice
• Balsamic vinegar, dark
• vegetable oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Decorative starter salad

Preheat the oven to 150°C. Mix equal parts vinegar, oil, and pineapple juice, stir in chili and honey, and season with salt. Toss the lettuce, tomato, cucumber, zucchini, onion, and bell pepper with the dressing and serve. Make a cross-shaped incision in the skin-side down of the duck breast and season with salt and pepper. Add half a centimeter of water to a pan, place the duck breast skin-side down, and heat over high heat. Once the water has evaporated, the duck breast will cook in its own fat and become crispy. Turn over and cook the other side for 2-3 minutes. Wrap in aluminum foil and cook in the oven for medium heat. Meanwhile, heat a little oil in a pan and fry the pineapple slices on both sides until lightly browned. Keep warm. Cut the pink-cooked duck breast into strips, season again with salt and pepper, arrange on the salads, and garnish with the pineapple slices. Serve with bread rolls.