4 small duck breast fillets (120 g each, skinless)
1 shallot
2 garlic cloves
1 tsp salt
1 tbsp coriander seeds
1 tsp brown sugar
1 tsp mustard seeds
1 bay leaf
3 juniper berries
100 ml maple syrup
1 tbsp olive oil
6 ripe figs
1 bunch coriander
150 g lamb's lettuce
2 tbsp apple cider vinegar
4 wheat toast rolls (or 4 slices of toast bread)
butter
Instructions
1. Rinse the duck breast fillets under cold water and then pat them completely dry with kitchen paper.
2. Peel the shallot and the garlic clove.
3. Place the shallot, garlic, salt, coriander, sugar, mustard seeds, a bay leaf, juniper berries, 80 milliliters of maple syrup, and 200 milliliters of water in a tall container.
4. Blend the ingredients into a smooth marinade using a hand blender.
5. Place the duck breast fillets in the marinade and let them marinate for 3 to 4 hours.
6. Preheat the oven to 80 degrees Celsius (using top and bottom heat).
7. Remove the duck breast from the marinade and pat it dry with kitchen paper.
8. Heat some oil in a pan and sear the duck breast on both sides over high heat.
9. Place the seared duck breast in the preheated oven and cook it for 30 minutes.
10. Rinse the figs, pat them dry, and cut them into quarters.
11. Wash the lamb's lettuce, remove any damaged leaves, and let it drain well.
12. Roughly pick the coriander leaves from the stems.
13. Mix the remaining maple syrup with apple cider vinegar.
14. Combine the vinegar-syrup mixture with the figs and coriander.
15. Toast the wheat toasties and spread them with butter.
16. Place the toasties on the plates.
17. Distribute the washed lamb's lettuce and the fig salad onto the toasties.
18. Slice the cooked duck breast into thin slices.
19. Place the duck breast slices on top of the salad.
Nutrition per serving
kcal: 580
Protein: 36 g · Fett/Fat: 28 g · Carbs: 52 g
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