Summary

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

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Instructions

1. 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.
2. Meanwhile, wash the lamb`s lettuce and drain well.
3. Toast the kernels together in a coated pan without fat.
4. Mix a dressing from olive oil, balsamic vinegar, salt, pepper, lemon juice and sugar.
5. 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.