Summary

Ingredients

• 4 game duck breasts, 125 g each
• 7 tablespoon port wine, red
• salt and pepper
• 150 g lamb`s lettuce
• 1 onion (s), red
• 400 g mushrooms (kin oyster mushrooms)
• 3 tablespoon clarified butter
• 1 glass cranberries
• 2 tablespoon balsamic vinegar
• 2 tablespoon oil (rapeseed oil)

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Instructions

1. Wash the duck breasts, pat dry, cut into the fat side several times, almost to the meat, and let the breasts marinate in 3 tablespoons of port wine for 1 hour.
2. Pat the breasts dry. First place on the fat side in the hot pan, fry briefly and then fry the fat over medium heat for about 8 minutes, then turn and fry for another 6-8 minutes. Salt and pepper. Let rest in the covered pan.
3. Clean the lamb`s lettuce. Peel onion and chop finely. Clean the mushrooms, cut them into small pieces and fry them in clarified butter while turning. Season with salt and pepper, remove from the pan, mix with lamb`s lettuce, onion and cranberries. Deglaze the roast with the rest of the port wine. Stir in balsamic vinegar and rapeseed oil and season with salt and pepper. Spread the sauce over the salad. Cut open the duck breasts and mix in.
4. Baguette tastes good with it.