Breast Of Duck With Celeriac
|Duck breast fillet||1⁄2 Pound|
|Freshly ground black pepper||1 Pinch|
|Tart apples||3⁄4 Pound|
|Walnuts||1⁄4 Cup (4 tbs)|
|Reduced-calorie mayonnaise||2 Tablespoon|
|Whole milk yogurt||2⁄3 Cup (10.67 tbs)|
|Oak leaf lettuce head||1⁄2|
|Lemon balm sprigs||6|
Wash and pat the duck breast dry.
Fry in the oil 10 minutes with the skin side down, turn and fry another 5 minutes.
Remove the meat and season with salt and pepper.
Peel and wash the celeriac; slice thinly and then cut into strips.
Peel, quarter and core the apples and cut into strips.
Sprinkle both with the lemon juice.
Chop the walnuts.
Stir the mayonnaise and the yogurt together and season with a bit of salt and pepper and the sugar.
Mix the dressing with the nuts, apples and celeriac.
Separate the lettuce leaves, wash, shake dry, and arrange on a platter.
Place a mound of salad on the lettuce.
Slice the duck breast and place next to the salad.
Garnish with lemon balm.