Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 1 duck breast
- 300 g lamb`s lettuce
- 3 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- 1 tablespoon sugar
- sunflower seeds
- pine nuts
- Pumpkin seeds
- salt and pepper
- Lemon juice
Print Recipe
Pin Recipe Instructions
- Wash the duck breast and pat dry. Score the skin with a razor blade, then season with salt and pepper. Now place on the skin side in a cold pan and fry on both sides on a medium heat. Then place in the preheated oven at 100 ° C for 10-15 minutes. Wrap the duck breast in aluminum foil and set aside.
- Meanwhile, wash the lamb`s lettuce and drain well.
- Toast the kernels together in a coated pan without fat.
- Mix a dressing from olive oil, balsamic vinegar, salt, pepper, lemon juice and sugar.
- To serve, divide the salad on 6 plates. Cut the duck breast into 18 thin slices and place on the salad. Finally, distribute the dressing and the mixed seeds on top.
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