Handschlag Cuvée rot Asselheim trocken

Ingredients

• 350 gduck breast fillet
• 100 gwild herb salad mix
• 50 gblackberries
• 2 tbspbalsamic vinegar
• 3 tbspolive oil
• 1 tsphoney
• 1 pinchsea salt
• 1 pinchblack pepper
• 2 sprigsfresh thyme

Preparation

1. 1Rinse the duck breast under cold water, pat dry, and score the skin side crosswise with a sharp knife.
2. 2Place the meat skin-side down in a cold pan and render until crispy over medium heat for about 8 minutes.
3. 3Turn the duck breast over and sear the flesh side for another 2 minutes, then finish in the oven at 160 degrees Celsius for about 8 minutes.
4. 4While the meat is resting, wash the wild herb salad, spin dry, and gently clean the blackberries.
5. 5For the dressing, whisk together the balsamic vinegar, honey, salt, pepper, and olive oil into an emulsified vinaigrette.
6. 6Remove the duck breast from the oven, let it rest briefly, and then slice it into diagonal, uniform pieces.
7. 7Toss the salad with the dressing, arrange on plates, place the duck slices on top, and garnish with the berries and thyme.