Yield: For the marinade, pepper, from the mill.
Brown the duck breast well on both sides in clarified butter. Clean, rinse and finely slice the fennel. Cut the grapes in half, remove the seeds and mix with the fennel. Sprinkle with minced walnuts and dress with a marinade of olive oil, vinegar, iodized salt and pepper. Arrange the leaf salad nicely on a plate. For the dressing, mix the horseradish, mustard, white wine, pepper, herb vinegar and olive oil. Cut the duck breast into slices while it is still warm, add it to the leaf salad on the plate and marinate it with the dressing. Serve with French bread.
Fetzer
Our tip: It is best to use fresh herbs for an especially good flavor!
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