Summary

Ingredients

• 2 duck breasts
• 1 tablespoon honey
• 3 tablespoon soy sauce
• 1 teaspoon, heaped thyme
• 1 dash orange juice, (freshly squeezed)

For the salad:

• 4 port. Leaf lettuce, e.g. rocket, lollo rosso, etc.
• 1 bunch chives
• 1 bowl cherry tomato (s)

For the dressing:

• 1 handful walnuts
• 1 tablespoon maple syrup
• 50 ml balsamic vinegar, white
• 100 ml oil, (safflower oil)
• 1 shot white wine
• salt and pepper

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Instructions

1. Dressing:
2. I prepare the dressing first so it can pull through nicely. Beat the vinegar with the white wine, as well as salt and pepper, until the salt has dissolved. Then add the oil and continue to beat. Put the mixture in a small blender, add the honey and the walnuts. The mixture is passed. If it is too tough, add a little vinegar / white wine.
3. Duck Breasts:
4. First parry the duck breasts (remove tendons and skins from the flesh). Then use a scalpel or a very sharp knife to cut into the fat layer in a diamond shape, but not too deep into the meat.
5. Prepare a marinade from the honey, the soy sauce, the orange juice and the thyme. Let the duck breasts soak for at least 2 hours. They should be just covered, if necessary turn every now and then.
6. Preheat the oven to 150 °.
7. Fry the duck breasts without any fat on the skin side. If enough fat has escaped, turn it over and fry the meat side. Then about 15 minutes in the oven, possibly longer if you want it to be completely through.
8. Salad:
9. I often take a ready-made mixture that contains up to 7 different varieties, but everyone can do whatever they want.
10. Cut the chives into rolls, quarter the cherry tomatoes, mix everything together.
11. Serving:
12. Mix the dressing and the salad just before serving. Drape the salad nicely on the plate. Slice the duck breasts very thinly and place them in a star shape on the salad.
13. A young, fresh white wine goes well with it.