Duck Salad

Preparation:

Preparation: Sauté the duck breast in a pan without oil, until the meat is browned. Allow the meat to cool and cut it into thin slices. Wash the lettuce and chicory, dry, and cut into julienne strips. Put the vegetables in a salad bowl. Prepare a vinaigrette dressing with balsamic vinegar (or flavored vinegar), raspberry vinegar, oil, salt or pepper. Pour the sauce over the vegetables. Peel the orange and cut it into wedges. Arrange the vegetables on a plate and place the duck slices on top. Place the orange segments at the base of the duck and decorate with blueberries. Wine: Enfer d'Arvier (Valle d'Aosta), 5-6 years.