Salad of Duck Breast, Oranges, Cranberries and Chicory

Cut the chicory in half and remove the stalk. Arrange half of the tops as a fan on two plates. Cut the remaining chicory into 2 cm pieces. Fillet the oranges, reserving the juice.

Season the duck breasts with salt and pepper and sear them in a frying pan without fat on the skin side at the beginning, then turn them to the other side and roast them in the oven at 160 degrees (convection oven) for about 8 more minutes until pink. Now cool and cut into 3 mm thick slices.

Stir a salad dressing from orange juice, vinegar, oil, salt, sugar and pepper. Add the cranberries.

Mix chicory with orange fillets, duck breast and salad dressing.

Arrange everything on the chicory leaves and sprinkle walnuts on top.

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