Lamb's lettuce with Worcester duck and pomegranate
"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 👌Ingredients
Utensils
pastry brush, oven, cutting board, knife, small bowl, frying pan, parchment paper, large bowl, grater, aluminum foil
How-To Videos
Homemade seasoning salt
How to core and slice an apple
How to prepare lamb’s lettuce
Balsamic reduction
How to deseed a pomegranate
Nutrition per serving
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.
