Duck breast on walnut field salad

Name: Duck breast on walnut field salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Duck breast fillet; 7-10 Tbsp salt, pepper, sugar; 1-2 (approx. 150 g) Potatoes; 40 g Walnut kernels; 1 medium onion; 2-3 TABLESPOONS Vinegar; 2 TABLESPOONS Oil (e.g. walnut oil); 100 g Lamb's lettuce; 2-3 TABLESPOONS Cranberries (glass)

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Duck breast fillet
7-10 Tbsp salt, pepper, sugar
1-2 (approx. 150 g) Potatoes
40 g Walnut kernels
1 medium onion
2-3 TABLESPOONS Vinegar
2 TABLESPOONS Oil (e.g. walnut oil)
100 g Lamb's lettuce
2-3 TABLESPOONS Cranberries (glass)

Directions

1
Wash the duck breast and pat dry. Season with salt and pepper. In a hot ovenproof pan without fat, first fry on the skin side for about 5 minutes. Then fry the meat side briefly. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for 15-20 minutes with the skin facing upwards
2
Peel, wash and finely dice the potatoes. Cook in little boiling salted water for about 5 minutes
3
Chop the nuts, except for a few halves, and roast without fat. Remove. Peel and chop the onion. Mix vinegar, salt, pepper and some sugar. Embezzle oil. Clean and wash lamb's lettuce
4
Let duck breast rest for a short time. Drain the potatoes. Mix potatoes, onion, cranberries, whole nuts and marinade. Cut the duck breast open, arrange with lamb's lettuce and nut vinaigrette. Served with baguette
5
Drink: light red wine