Free-range duck breast salad with balsamic blueberry vinaigrette

Ingredients

For the duck

 

• 1 pack of free-range duck breast from Nature & Respect
• 2 l water
• 30 ml lemon juice
• 1/2 tsp chinese five-spice powder
• 3 pinches of salt

For the vinaigrette

 

• 1 tsp honey
• 50 ml red wine, dry
• 50 g blueberry jam
• 1 tbsp sugar
• 20 ml balsamic vinegar, dark

For the salad

 

• 1 seasonal salad, mixed
• 100 g croûtons
• 50 g parmesan, grated
• 40 g cashew nuts
• 50 g blueberries, fresh