Duck Salad with Nuessoelsauce

Score the skin of the duck breast in a grid pattern, season with salt and season with pepper. Place skin side down in the hot pan. Roast, turning, in its own fat for eight to ten minutes. Place on a rack to cool. Remove the fat from the meat.

Peel the oranges with a kitchen knife and remove the fillets from the membranes. Peel the avocado, cut it in half lengthwise and slice it, then brush it on the spot with a tiny bit of juice from one lemon.

Mix the remaining juice of one lemon with the salt, pepper, vinegar and honey. Fold in the oil.

Cut the duck breast diagonally into narrow slices. Arrange together with the avocado slices, the orange fillets and the tomatoes. Garnish with the lettuce leaves, drizzle with the sauce and sprinkle with the nuts.

Variations * You can also use the meat of duck thighs for the salad. In this case, roast the meat a little longer in butter.

* The avocado can be replaced with sugar snap peas cooked in salted water.

Serving suggestion: baguette or brioches with butter add this leaf salad to the best.

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