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Mediterranean Flowers



  • 2/3 cup cranberry Jelly
  • 1 cup toasted and finely sliced almonds
  • 1 duck breast
  • 1 French lettuce
  • 2 cups germ (of your preference)
  • Butter, as necessary
  • Dressing:
  • 1/2 cup cranberry jelly
  • 1/2 cup olive oil
  • 4 teaspoons of chopped parsley
  • 1 lemon, juiced
  • Salt and pepper to taste


  • Melt some butter in a skillet over low heat: brown the almonds and set aside.
  • Spread the cranberry jelly over the duck breast; place it in a preheated skillet, roast it for 6 minutes on the skin side; reduce heat and cook 3 more minutes; turn it over and repeat the process. Once cooked, slice the duck breast.
  • Dressing: Melt the jelly, add olive oil, lemon juice, and parsley. Season to taste; set aside.
  • Place 2 lettuce leaves on each plate, arrange duck breast slices and germ. Decorate with almonds and serve with dressing.
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