Winter Salad with Apple and Cranberry Dressing and Duck Breast

Main Dishes, Salads
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Ingredients for 10 portions
  • For the salad
  • 100 g Lamb’s lettuce
  • 100 g Frisée lettuce
  • 100 g Radicchio lettuce
  • 100 g Endive lettuce
  • For the dressing
  • 250 g QimiQ Classic, unchilled
  • 200 ml Apple juice
  • 250 g Apples, peeled , grated
  • 20 g Cranberry jam
  • 80 ml Apple vinegar
  • 80 ml Sunflower oil
  • Salt
  • Pepper
  • Cloves
  • Cinnamon
  • For the duck
  • 8 Barbarie Duck Breast, 160 g each
  • Pepper
  • 6 Thyme sprig(s)
  • 4 Rosmary twigs
  • 10 g Garlic clove(s)
  • Honey
  • Salt
Method
1.
Preheat the oven to 180 °C (conventional oven).
2.
For the dressing: blend the ingredients together until smooth.
3.
Clean the duck breast, score the skin and season with pepper. Fry together with the herbs and garlic, with the skin side down at medium heat until the skin is crispy. Flash fry the other half and place in an oven proof dish.
4.

Place in the hot oven for 6 minutes. Turn the breasts over, brush with honey and bake for a further 6 minutes. Wrap in tin foil and allow to rest for a further 10 minutes and salt to taste.

5.

Toss the salad in the dressing. Slice the duck breast and serve on the salad.