Salad with Duck and Oranges

Ingredients

• 300 g mixed salad greens (e.g., red field lettuce, spinach, arugula)
• 2 oranges
• 150 g fresh cranberries
• 4 tbsp Lemon juice
• 1 tsp liquid honey
• 6 tbsp grape seed oil
• Salt
• Pepper (freshly ground)
• 250 g smoked duck breast fillet (sliced)

Instructions

1. 1.

   Clean, wash, dry, and tear the salad into bite-sized pieces as desired. Peel the oranges thoroughly with a sharp knife, cut the fillets from the membranes, and catch the juice. Squeeze the remaining pulp for extra juice. Wash the cranberries and place them, still slightly wet, with the orange juice in a small pot; bring to a boil. Cook until the berries begin to burst, then set aside to cool.

2. 2.

   For the dressing, whisk together lemon juice, honey, and oil; season with salt and pepper. Arrange the orange slices on plates with the salad, drizzle the dressing over them, and top with cranberries (optionally with some sauce) and sliced duck meat.

3. 3.

   Serve with fresh baguette.