|200 g||duck breast|
|400 g||baby leaf lettuce|
|20 g||sesame seeds|
|30 ml||soy sauce|
|2 tbsp||honey (divided)|
|2 tbsp||rice wine vinegar|
|6 tbsp||olive oil|
Muscat Blanc à Petits Grains, Palatinate, 2012
The aromatic nose of fine blossoms and nutmeg harmonizes very well with the Asian marinade. Its full-bodied nature perfectly accompanies the flavorful duck meat.
Finely grate the ginger. Remove the skin from the duck breast and slice into strips, approx 1 cm wide.
Roast the sesame seeds in a pan until golden brown.
For the marinade, mix together the roasted sesame seeds, soy sauce, half of the grated ginger, honey, salt, and pepper. Leave the duck breast in the marinade for approx 5 - 10 min.
Meanwhile, for the vinaigrette, mix olive oil, rice wine vinegar, the rest of the ginger and honey, and salt and pepper.
Skewer the duck breast and sear on each side for approx 2 min. Transfer to a warm plate.