Col Vert Duck Supreme Salad with Lamb's Lettuce, Apples, and Walnuts

• Col Vert duck fillet with skin
  500 g
• Lamb's lettuce (mâche)
  1 punnet
• Walnuts (chopped)
  175 g
• Royal Gala apples
  300 g
• Walnut oil
  22 cl
• Walnut vinaigrette
  10 cl
• Freeze-dried pink berries
  5 g
• Salt, ground pepper

• Walnut oil
  35 cl
• Sherry vinegar
  10 cl
• Red wine vinegar
  10 cl
• Lemon juice
  1
• Salt, ground pepper

1. Prepare the walnut vinaigrette by whisking together the oils, vinegars, lemon juice, salt, and pepper.
2. Sear the Col Vert duck in walnut oil until rosé (medium-rare). Set aside to rest.
3. Cut unpeeled Royal Gala apples into thin quarters and quickly sauté in walnut oil. Set aside.
4. Arrange a dome of lamb's lettuce, seasoned with walnut vinaigrette, in the center of each plate.
5. Thinly slice the duck supreme and gently reheat lukewarm along with the apples.
6. Arrange the duck and apples around the lamb's lettuce. Sprinkle with lightly crushed walnuts, freeze-dried pink berries, and chopped chervil. Finish with a drizzle of walnut vinaigrette.

Source: Hubert's recipe, a proven favorite among culinary experts.