Crispy duck breast on salad

Name: Crispy duck breast on salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 40 g Pine nuts; 2 Duck breasts (à approx. 300 g); 1 TABLESPOON clarified butter; 1 collar Carrots; 7-10 Tbsp Salt; 3 Oranges; 2 TABLESPOONS Balsamic vinegar; 3 TABLESPOONS Oil; 1 pinch Sugar; 7-10 Tbsp Pepper; 2 Lamb's lettuce hearts; 1 TABLESPOON pink berries

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

40 g Pine nuts
2 Duck breasts (à approx. 300 g)
1 TABLESPOON clarified butter
1 collar Carrots
7-10 Tbsp Salt
3 Oranges
2 TABLESPOONS Balsamic vinegar
3 TABLESPOONS Oil
1 pinch Sugar
7-10 Tbsp Pepper
2 Lamb's lettuce hearts
1 TABLESPOON pink berries

Directions

1
Roast pine nuts in a pan without fat until golden brown. Take them out and let them cool down. Wash duck breasts and pat dry. Cut into the skin in a diamond shape. Heat clarified butter in a pan and fry duck breasts on both sides.
2
Fry over medium heat for about 25 minutes, turning occasionally. In the meantime, peel the carrots, leaving some of the greenery to stand. Wash the carrots and cut in half lengthwise. Cook in boiling salted water for 8-10 minutes.
3
Then drain and toss briefly in the cooking fat. For the sauce, wash 1 orange, rub dry and tear off the zest from the skin. Halve the orange and squeeze the juice. Mix vinegar and orange juice.
4
Add oil. Season with salt, sugar, pepper and orange peel. Peel 2 oranges so that the white skin is completely removed. Cut the oranges into slices. Clean and wash the salad, dab dry and pluck into bite-sized pieces.
5
Cut the duck breasts into slices. Arrange everything together and sprinkle with vinaigrette. Sprinkle with pink berries and pine nuts.