Winter leaf salads with apple and pink roasted duck breast

Ingredients for 2 servings:

• 1 duck breast (approx. 400 g)
• 1 small radicchio
• 1 small romaine lettuce
• ½ sweet and sour apple, halved
• 1 tsp sesame oil, dark
• 1 tsp mustard (Dijon mustard)
• 6 tbsp olive oil, good
• 2 tbsp balsamic vinegar or cherry vinegar
• ½ small onion(s), finely diced
• 1 ½ tbsp honey, liquid
• 1 red chili pepper(s)
• 2 tbsp soy sauce, light
• 1 tbsp soy sauce (Ketjap Asin), for glazing the crust
• salt and pepper

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

with Asian influences

Preheat the oven to approximately 160–170°C. Remove any tendons, etc., from the duck breast. Make diamond-shaped cuts in the fatty side with a sharp knife, taking care not to damage the meat. Season the duck breast with salt and pepper. Place a heavy pan on the stovetop and add the duck breast, skin-side down. Set the pan to medium heat (electric stove: level 2 of a possible 3). Wait patiently and slowly until all the fat has rendered. This will take about 15 minutes. Meanwhile, season the side of the duck breast, now facing up, with a little thyme. Roast the breast well on all sides. Place on a rack in the preheated oven. Now, using a brush, glaze the skin-side with the Ketjap Asin. Cook at 160–170°C for about 30–35 minutes. Let rest for 10 minutes. Clean the lettuce and slice the apple into thin half slices. In a mixing bowl, prepare a dressing with the other ingredients. Cut the duck breast (it should be crispy on the outside and medium on the inside) into medium-thin slices. Pile the lettuce leaves on a shallow plate, then arrange the thin apple slices on top. Arrange the duck breast decoratively on top. About 6 slices per plate. Spread the dressing generously over the salad with a tablespoon. Serve with sourdough white bread and a glass of rich French red wine. This is the ultimate “Oh my God, we feel good” feel-good salad.