Nature & Respect - Free-range duck breast salad with balsamic blueberry vinaigrette

For the duck

For the vinaigrette

For the salad

Prepare the duck breast: Season the free-range duck breast with five-spice powder and salt. Fry the skin side in a pan over a medium heat until crispy (approx. 5-6 minutes), then turn and fry for 3-4 minutes. Brush with honey, caramelize briefly and then leave to rest.
Prepare the vinaigrette: Heat the red wine, blueberry jam and sugar in a small saucepan. Reduce by about half (slightly syrupy). Remove from the heat and stir in the balsamic vinegar. Leave to cool.
Prepare the salad: Wash the salad leaves, spin dry and arrange on plates. Sprinkle with croutons, parmesan, cashew nuts and red berries.
Serve the salad: Finely slice the duck breast and arrange on top of the salad. Drizzle the vinaigrette over the salad and duck slices.

Bon Appétit!

Orange slices and kumquats give the salad a further fruity note.