Lamb's lettuce with Worcester duck and pomegranate

Step 1/6

• 1 duck breast
• 1 tbsp Worcester sauce
• 1 tbsp soy sauce
• salt
• pepper

• pastry brush
• oven
• cutting board
• knife
• small bowl

Pre-heat oven to 180°C/350°F. Score a diamond pattern on the skin side of the duck breast (fat only). Combine the sauces and brush on the skin, then season with salt and pepper.

Step 2/6

• oil for frying

• frying pan

Fry skin side in oil until more or less crispy (depending on the size of the duck breast, approx. 2 min. on each side at medium heat).

Step 3/6

• parchment paper

Put breast in the pre-heated oven and cook for approx. 6 – 8 min. at 180°C/350°F.

Step 4/6

• 2 apples
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp pomegranate (juice)
• 100 g lamb’s lettuce

• large bowl
• grater
• small bowl

Grate apples. Combine olive oil, balsamic vinegar, and pomegranate juice, then use to marinate grated apple. Wash lamb’s lettuce and put in a large bowl together with the apple.

Step 5/6

• aluminum foil

Remove duck breast from oven and rest for approx. 5 min. in aluminum foil. Slice and serve on top of the salad.

Step 6/6

• balsamic reduction for serving

Serving suggestion: Tastes great with balsamic reduction. I used a raspberry-flavored one.

Enjoy your meal!