Salad with duck breast in orange marinade

Ingredients

For the marinade

• orange juice — 100 ml
• soy sauce — 2 tbsp
• cinnamon — 1 tsp
• ginger — 10 g

For the salad

• duck breasts with skin — 2
• mixed salad leaves — 1 pack
• pear — 1/2
• lingonberry sauce — to taste
• salt — to taste

Method

1. Score the skin of the duck breasts with a sharp knife. Put them in a deep dish.
2. Squeeze the juice of 1–2 oranges over the duck, then add the soy sauce, cinnamon and ginger. Stir and leave to marinate for half an hour to an hour.
3. Heat a pan over a slightly higher than medium heat. Heat the oven to 190°C at the same time.
4. Put the breasts in the pan skin side down. Fry over a medium heat for about 4 minutes.
5. Turn them over and fry for another 4 minutes.
6. Transfer to a baking dish, spoon over a little of the remaining marinade and roast in the preheated oven for 15 minutes.
7. Meanwhile arrange the salad leaves on a plate and slice the pear thinly.
8. Take the duck out of the oven and slice it thinly. It should be very juicy and slightly pink inside.
9. Arrange it on the salad and spoon over the roasting juices.
10. Season lightly with coarse salt and finish with lingonberry sauce, homemade or shop-bought.