Roasted Duck Breast with Winter Salad

For the roasted duck breast with winter salad, salt and pepper the duck breast. Sear skin side first in hot oil, fry on half heat for about 3 minutes on each side. Grate the organic orange.

Put the rub in a roasting pan, then the thyme and the seared duck breasts and roast everything in a preheated oven at 170 degrees for 15 minutes.

Peel and grate the carrot, celeriac, apple. Prepare a marinade from mayonnaise, the juice of the orange and walnut oil. Add salt and pepper, grated vegetables and mix well.

Divide the duck breasts on four plates, arrange with lettuce and a sage leaf and serve.

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