Place the duck breasts with the skin side not incised in a cold, coated pan. Heat the pan and fry the fat over a medium temperature. This takes about 15 minutes. Then turn the breasts and fry again for about 3 minutes. Then place the pan in the oven preheated to 80 ° C and let it rest for 30 minutes.
Pluck the lettuce, wash it, spin it dry and place in a sufficiently large bowl. Mix the ingredients for the dressing well, pour over the salad, mix and arrange decoratively on plates. If no beef broth is available, use 2 tablespoons of water and 2-3 splashes of Maggi as an alternative.
Slice the duck breasts diagonally (they should still be pink) and place on the salad. Sprinkle each breast slice with a drop of crema di balsamic vinegar and season with fleur de sel and pepper from the mill.
Decorate the salad with pistachio or walnut kernels.