Smoked duck breast with onion compote on a bed of lovely Salanova® butter leaves

Red Salanova® butter is an exceptionally attractive lettuce. The leaves combine fresh green, pink and red in one leaf. Together with the pink onion compote and pink colour of the duck, this salad could just as well have the nick name: ‘pink salad’.


2 tbs butter
3 red onions, sliced in rings
2 tbs light brown caster or super fine sugar
sea salt and freshly grounded black pepper
5 tbs extra virgin olive oil
2 tbs Sherry vinegar (or white wine vinegar)
½ head of green and ½ head of red Salanova® butter
300 g smoked duck breast, thinly sliced

  1. Heat the butter in a frying pan. Add the onion and sweat for 3 minutes. Add the sugar and combine. Cover with a lid and cook for 10 minutes on low heat. Season to taste with salt and pepper and let it cool to room temperature.
  2. Whisk the oil with the vinegar until a smooth dressing. Season to taste with salt and pepper.
  3. Remove half the core from the lettuce heads with the Salanova® cutter or cut half a circle around the core with a knife: the Salanova One cut., ready principle. Wash and dry the leaves and toss them in a large bowl. Drizzle with the dressing and divide the duck breast and the onion compote over the salad.

Extra: Nice with a handful of halved and deseeded grapes. And some cress or micro greens as finishing touch. Storage tip: Use the Salanova® cutter to only cut half the core: the Salanova One cut, ready principle. Then the other leaves remain attached to the core. Place the half heads in a plastic bag in the fridge for later.