Christmas Duck Breast with Fig Mustard Vinaigrette and Lamb's Lettuce

Ingredients

• 2 duck breast fillets
• 150 g lamb's lettuce
• Salt
• Pepper (freshly ground)
• 4 tbsp olive oil
• 2 tbsp white wine vinegar
• 40 ml sherry
• 1 tsp fig mustard
• 1 tsp Honey
• 1 pear
• 1 Carrot
• 4 figs

Instructions

1. 1.

   Wash and pat the duck breasts dry. Score the skin in a diamond pattern. Season with salt and pepper, then sear skin-side down in a not-too-hot pan for about 4 minutes until browned. Flip briefly and transfer to an oven rack (fat drips into a pan below) at 120°C for approximately 25 minutes to finish cooking.

2. 2.

   Wash and trim the lamb's lettuce.

3. 3.

   Peel and finely dice the pear and carrot. Peel and cube the figs. Drain the rendered duck fat, then sauté the carrots in the pan. Add the pears and figs, deglazing with sherry. In a small bowl combine the vinaigrette ingredients—vinegar, olive oil, fig mustard, honey—and season with salt and pepper.

4. 4.

   Remove the duck breasts from the oven and let rest briefly. Arrange lamb's lettuce on plates, slice the duck breast, place atop the greens, and drizzle with the prepared sauce.