Lamb's lettuce with Worcester duck and pomegranate

Lamb's lettuce with Worcester duck and pomegranate

Based on 16 ratings

"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!"

Difficulty

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

Ingredients

Servings2
100 g
lamb’s lettuce
1
duck breast
1 tbsp
Worcester sauce
1 tbsp
soy sauce
2
apples
1 tbsp
olive oil
1 tbsp
balsamic vinegar
1
pomegranate (juice)
oil for frying
balsamic reduction for serving
salt
pepper
MetricImperial

Utensils

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

How-To Videos

homemade-seasoning-salt

Homemade seasoning salt

how-to-core-and-slice-an-apple

How to core and slice an apple

how-to-prepare-lambs-lettuce

How to prepare lamb’s lettuce

balsamic-reduction

Balsamic reduction

how-to-seed-a-pomegranate

How to deseed a pomegranate

Nutrition per serving

Cal417
Protein24 g
Fat28 g
Carb18 g
  • 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 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

    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.

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