Summary

Ingredients

• 360 g duck breast
• 1 chicory
• 1 lettuce heart
• Chervil, some twigs
• 2 radishes, cut into strips
• salt and pepper

For the vinaigrette:

• 125 ml orange juice, freshly squeezed
• 1 tablespoon honey, (acacia honey)
• salt and pepper
• 3 tablespoon olive oil

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Instructions

1. Halve the chicory, cut the stalk out of the middle and cut the lettuce lengthways into fine strips. Let them rest in a bowl of cold water for 20-30 minutes. The lettuce absorbs some water and becomes crisp. Remove the leaves from the heart of the lettuce, wash, spin and cut into 2 cm wide strips.
2. For the vinaigrette, reduce the orange juice to around 50 ml, stir in the honey and let the juice cool down a little. Season with salt and pepper and stir in the olive oil.
3. Place the duck breasts with the skin incised in a cold pan. Heat the pan and fry the fat over a medium temperature. This takes about 10-12 minutes. Then turn the breasts and fry for another 5 minutes, depending on their size. Then put a lid on the pan, turn off the stove and let the duck breast rest for another 10-15 minutes.
4. Arrange the salads on plates and drizzle with the vinaigrette. Slice the duck breast diagonally, place in a fan shape on the salad and season with salt and pepper. Decorate with chervil sprigs and radish sticks.