Lamb's lettuce with Worcester duck and pomegranate

Lamb's lettuce with Worcester duck and pomegranate

Based on 12 ratings

Patrick Pailliart

“My girlfriend inspired me to create this recipe. She loves the healthy lamb’s lettuce. The duck turns the salad into a filling main course. Serve with a starter of potato or pumpkin soup, or enjoy with a carrot, apple and ginger juice. My private Thanksgiving! Send your own recipe to community@kitchenstories.com”

Difficulty

Easy 👌
20
min.
Preparation
8
min.
Baking
5
min.
Resting

Ingredients

Servings:-2+
100 g lamb’s lettuce
duck breast
1 tbsp Worcester sauce
1 tbsp soy sauce
apples
1 tbsp olive oil
1 tbsp balsamic vinegar
pomegranate (juice)
oil for frying
balsamic reduction for serving
salt
pepper
Metric
Imperial

Utensils

  • pastry brush
  • oven
  • cutting board
  • knife
  • small bowl
  • frying pan
  • parchment paper
  • large bowl
  • grater
  • aluminum foil

Nutrition per serving

Cal
417
Protein
24g
Fat
28g
Carb
18g

Step 1/6

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.
  • 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

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).
  • 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

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

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

Step 4/6

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.
  • 2 apples
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp pomegranate (juice)
  • 100 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

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

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

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