Duck Breast with Balsamic Sauce on Lamb`s Lettuce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 duck breast (can also be one more)
- 80 ml balsamic vinegar
- 1 orange (s), juice it
- 1 tablespoon honey, more liquid
- 2 teaspoons butter, ice cold
- 150 g lamb`s lettuce
- 6 tomato (s), aromatic
- 2 tablespoon pine nuts
- 1 tablespoon almond (s), sliced
- 4 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- 1 teaspoon honey, more liquid
- 1 teaspoon mustard
- 1 clove garlic
- 1 teaspoon herbs (salad herbs), freeze-dried
- Sea salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean and wash the lamb`s lettuce, spin dry and serve on two large plates. Wash, clean and quarter the tomatoes and spread on the lettuce. For the dressing, beat together olive oil, 2 tablespoons of balsamic vinegar, 1 teaspoon of honey, mustard and a dash of water. Cut the clove of garlic very small and add to the dressing with the herbs. Now season the dressing vigorously with salt and freshly ground pepper and drizzle on the salad.
- Preheat the oven to 170 ° C top / bottom heat.
- Make a diamond-shaped cut into the duck breast on the fat side, and carefully separate the tender, thin silver skin on the other side (very important, otherwise the meat will not become soft). Season with sea salt and pepper on both sides and fry immediately in a hot pan with the fat side down (you do not need to add any fat). Then turn and fry the meat side. Take the duck breast out of the pan, wrap it in aluminum foil and let it cook in the oven at 170 ° C for approx. 9 minutes (depending on the size). Caramelize 1 tablespoon of honey in the frying fat and then deglaze with 80 ml of balsamic vinegar and the orange juice. Let it simmer and reduce the liquid a little. Season to taste with salt and pepper.
- After 9 minutes, take the duck breast out of the oven and wrap it up and let it rest for a while. Meanwhile, lightly thicken the sauce with ice-cold butter. Lightly toast the pine nuts and almonds in a coated pan without fat.
- Cut the duck breast into slices, arrange next to the salad and drizzle with balsamic sauce. Sprinkle pine nuts and almonds over the lettuce and duck breast and serve.
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