Duck Breast Fillet on Oranges

Ingredients

• 150 g mixed salad (red lamb's lettuce, purslane, arugula)
• 2 oranges
• 0.5 orange (juiced)
• 1 tsp Honey
• 1 tbsp white vinegar
• 2 tbsp olive oil
• Salt
• black pepper (freshly ground)
• 2 tbsp whole lingonberries (canned, e.g., Natreen)
• 12 slices smoked duck breast fillet (from butcher)
• 4 slices toast bread

Instructions

1. 1.

   Wash, rinse, dry and trim the salad. Peel the oranges with a sharp knife, removing the white pith and slicing the segments from the membranes. Arrange on four plates and loosely top with the salad.

2. 2.

   Combine all dressing ingredients in a bowl, whisk thoroughly, season, and drizzle over the salad.

3. 3.

   Top with duck breast slices and drained lingonberries. Toast the bread slices; cut out star shapes or simply slice them. Decoratively place the stars beside the salad and serve immediately.