Rosé Duck Breast with a Divine Fresh Salad

Ingredients:
1 pack Eisberg Pink mix (80 g)
1 skin-on, sliced rosé duck breast
50 g pink pickled ginger
100 g toasted cashews
salt and pepper
1 pomegranate
50 ml pomegranate syrup
1 pack Eisberg Oriental salad dressing (40 ml)
10 ml fresh ginger juice

Preparation:

Lightly season the skin side of the duck breast with salt and pepper. Place it skin-side down in a dry pan over medium heat, allowing the fat to slowly render and the skin to become golden and crispy.
Once the skin is perfectly crisp, turn the duck breast over and briefly sear the meat side to form a light crust.
Transfer the duck breast to a preheated oven at 160°C and roast for a further 13 minutes.
Once cooked, let it rest for a few minutes to retain its juices and tenderness.
Meanwhile, prepare the salad: in a large bowl, combine the Eisberg Pink mix with pomegranate syrup, Oriental dressing, freshly squeezed ginger juice, and pink pickled ginger.
Slice the rested duck breast thinly and arrange it over the salad. Sprinkle with pomegranate seeds and toasted cashews before serving.

Eisberg tip:
The layer of fat beneath the duck skin adds rich flavor during cooking, but be careful not to overcook it, as this can dry out the meat and reduce its tenderness.