Duck Breast on Salad

Ingredients

• 800 g duck breast fillet (4 fillets)
• 2 large organic oranges
• 6 stems mixed herbs
• 200 g arugula (4 handfuls)
• 5 tbsp cold-pressed olive oil
• 2 tbsp lemon juice
• Salt
• Pepper
• 80 g pecans
• 15 g Butter (1 tbsp)
• 1 tbsp liquid honey

Instructions

1. 1.

   Rinse the fillets, pat dry, remove feathers. Score the skin in a diamond pattern. Place skin-side down in a pan. Cook over medium heat for 8 minutes. Flip, cook 5 more minutes, basting the skin with fat frequently. Remove and let rest in foil for 10 minutes.

2. 2.

   Meanwhile peel the oranges. Cut out the fillets, catch the juice. Wash the herbs, shake dry and chop. Wash the arugula and spin dry.

3. 3.

   For the vinaigrette mix olive oil, lemon juice, 2 tbsp orange juice, herbs, salt, pepper. Distribute salad on six plates and drizzle with vinaigrette.

4. 4.

   Remove the meat from the foil. In the hot pan, crisp the skin side for 1 minute. Remove, let rest briefly, season with salt and pepper. Slice and lay over the salad.

5. 5.

   Coarsely chop the nuts. Heat butter in a pan, add honey. Toss orange slices in it. Sprinkle nuts on the plates. Drizzle duck breast with remaining butter-honey mixture.