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🥗 Crispy Duck Strips with Orange and Cranberry Salad

498 kcal · 30 min · 4 servings

Ingredients

• 200 g Batavia lettuce
• 2 oranges
• 150 g fresh cranberries
• 4 tbsp lemon juice
• 1 tsp liquid honey
• 6 tbsp grape seed oil
• salt
• pepper (from the mill)
• 250 g smoked duck breast fillet (sliced)
• 4 slices toast bread

Instructions

1. 1. Wash the salad thoroughly under cold water.
2. 2. Shake the salad dry to remove excess water.
3. 3. Tear the salad into bite-sized pieces.
4. 4. Peel the oranges completely using a sharp knife.
5. 5. Carefully cut the orange fillets out from between the membranes.
6. 6. Catch the released orange juice in a bowl.
7. 7. Squeeze the juice from the remaining orange peels and pieces.
8. 8. Wash the cranberries under running water.
9. 9. Place the wet cranberries and the orange juice into a small pot.
10. 10. Bring the mixture to a boil on the stove.
11. 11. Cook the cranberries until they start to burst.
12. 12. Remove the pot from the heat immediately.
13. 13. Let the cranberry mixture cool down completely.
14. 14. Whisk the lemon juice with the honey.
15. 15. Stir the oil into the honey-lemon mixture.
16. 16. Season the dressing with salt and pepper to taste.
17. 17. Place the orange fillets and the salad onto the plates.
18. 18. Drizzle the dressing evenly over the salad.
19. 19. Distribute the cooled cranberries over the salad.
20. 20. Place the slices of smoked duck meat on top.
21. 21. Toast the bread slices until golden yellow in the pan or toaster.
22. 22. Cut star shapes out of the toast slices.
23. 23. Garnish the dish with the toast stars.
24. 24. Serve the salad immediately.

Nutrition per serving

• kcal: 498
• Protein: 15 g · Fett/Fat: 27 g · Carbs: 48 g