Lamb's lettuce with strips of duck breast

Name: Lamb's lettuce with strips of duck breast
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 300 g Duck Breast; 4-5 Tbsp Oil; 1 small onion; 1 baby boiled potato; 2-3 TABLESPOONS Raspberry vinegar; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Walnut oil; 40 g Walnut kernels; 150 g Lamb's lettuce; 7-10 Tbsp quelques canneberges

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

300 g Duck Breast
4-5 Tbsp Oil
1 small onion
1 baby boiled potato
2-3 TABLESPOONS Raspberry vinegar
7-10 Tbsp Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Walnut oil
40 g Walnut kernels
150 g Lamb's lettuce
7-10 Tbsp quelques canneberges

Directions

1
Heat 2 tablespoons of oil in a frying pan. Sauté the duck breast only on the skin side. Then fry over medium heat for about 15 minutes. Peel and finely dice onion and potato.
2
Season vinegar with sugar, salt and pepper. Gradually fold in the rest of the oil. Add onion and potato cubes. Season with walnut oil. Lightly roast the walnuts in a coated pan without oil.
3
Remove the duck breast from the pan and let it rest for a short time. Clean and wash the lamb's lettuce, mix with half of the vinaigrette and arrange on plates. Cut the duck breast open and arrange on plates.
4
Drizzle with the rest of the vinaigrette and sprinkle with walnuts. Garnish with cranberries as desired.