Roast Duck with Fruit Sauce
Ingredients
- Ingredients
- 250 grams duck legs
- 1 Tbsp clarified butter
- 150 grams mixed Lettuce (Arugula, frisee, etc.)
- 1 carrot
- 1 Tbsp White vinegar
- 3 Tbsps Corn oil
- ¼ honeydew melon
- 150 milliliters white wine (medium-dry)
- 3 Tbsps lingonberry (canned)
- 2 Tbsps sugar
- ½ lemon (juice)
- salt
- freshly ground peppers
- 2 slices Toast
- butter
Preparation steps
Rub the meat with salt and pepper and roast, turning frequently, for about 12 minutes. Remove from the pan and keep warm.
Rinse and spin dry lettuce leaves.
Peel and cut the carrots into small slices.
Mix together the vinegar, salt, pepper and oil into a marinade.
Cut out balls from the melon using a melon baller.
Boil white wine with sugar and let reduce by 1/3. Remove from heat, add cranberries, cranberry juice, melon balls and lemon juice and let cool.
Cut out small star shapes from the toast, toast in a pan with butter until golden, place on a paper towel and sprinkle with some cranberries.
Mix the lettuce leaves and carrot sticks with the marinade and arrange on plates.
Cut the meat diagonally into slices, lay on top of the salad, drizzle with the cranberry-melon sauce and the toast stars.
