Lamb's lettuce with Worcester duck and pomegranate

Based on 15 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! 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
24 g
Fat
28 g
Carb
18 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.
    • 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.
    • 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.