Season duck breast with pepper, sear in rapeseed oil on both sides, roast in the stove at 180 °C in about ten to 12 min to the point, season with iodized salt at the last moment, brush with honey, crusty – cool and cut into fine slices.
Clean radiccio and fennel and cut into coarse strips.
Rub zucchini well with kitchen paper, also cut into fine slices.
Clean young onion, cut into fine slices.
Cut chicory leaves three times diagonally.
Pluck currants and lemon balm. Cut plums in half, remove seeds and cut into wedges.
Loosely mix all plums, currants, leaf lettuce, lemon balm in a bowl.
For the marinade, stir through mango chutney and currant juice, canola oil, raspberry vinegar, red wine vinegar, iodized salt and pepper until well blended.
Pour marinade over lettuce, let sit briefly.
Spread coarse leaves of iceberg lettuce on a deep plate as a bed, arrange the colorful marinated salad mixture on top as a bouquet. Distribute duck breast slices evenly all around and on top, garnish with chervil.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.
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