|100 g||lamb’s lettuce|
|1 tbsp||Worcester sauce|
|1 tbsp||soy sauce|
|1 tbsp||olive oil|
|1 tbsp||balsamic vinegar|
|oil for frying|
|balsamic reduction for serving|
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.
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).
Put breast in the pre-heated oven and cook for approx. 6 – 8 min. at 180°C/350°F.
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.
Remove duck breast from oven and rest for approx. 5 min. in aluminum foil. Slice and serve on top of the salad.
Serving suggestion: Tastes great with balsamic reduction. I used a raspberry-flavored one.