Ingredients:
2 duck breasts
6 tablespoons white wine vinager
2 tablespoons honey
6 tablespoons 5 spice powder
1 piece of ginger
2 chilis
emmental cheese, grated
400 g nut salad
2 chicoree
1 lettuce
1 radicchio
1 red onion
1 pomegranate
2 boiled eggs
1 teaspoon dijon mustard
2 teaspoons grape seed oil
2 teaspoons red wine vinager
2 teaspoons milk
2 teaspoons pomegranate juice
The day before marinate the duck breasts. The side without skin with five spice powder, the skin side with a mixture of white wine vinager and honey. Cut chili and ginger and sprinkle over the skin.
Heat a saucepan and fry it on the skin side, then on the other.
Preheat oven to 180°C and broil it medium or as you prefer.
Heat a saucepan and melt cheese in a circle. When it gets brown take a glass and put the melted cheese over it to form a cheese basket.
Clean the pomegranate, save some of the juice for the salat dressing.
Cut duck breast in thin slices and put each on a chiccoree leaf.
Make dressing of the boild eggs, chopped oinion, dijon mustard, red wine vinager, grape seed oil, milk and pomegranate juice. Pour it over the salad and serve.
