Der Titan - Spätburgunder Barrique trocken

Ingredients

• 200 gduck breast fillet
• 100 glamb's lettuce
• 80 gmorello cherries (pitted)
• 2 tbspcherry juice
• 1 tbspbalsamic vinegar
• 2 tbspolive oil
• 1 tspDijon mustard
• 1 pinchsalt
• 1 pinchblack pepper

Preparation

1. 1Thoroughly wash the lamb's lettuce, spin dry, and arrange in two bowls.
2. 2Score the skin of the duck breast in a diamond pattern and season the meat with salt on both sides.
3. 3Pan-sear the duck breast skin-side down without adding extra fat over medium heat for about 6 minutes until crispy, then flip and cook for another 3 to 4 minutes.
4. 4For the vinaigrette, finely puree the cherries, cherry juice, balsamic vinegar, olive oil, and mustard, and season with salt and pepper to taste.
5. 5Let the duck breast rest briefly, slice into fine medallions, place on the lamb's lettuce, and drizzle with the cherry vinaigrette.