Salad with duck breast and gingerbread croutons

Cut skin of duck breast fillets crosswise and let meat come to room temperature. Roast paste cake in toaster in 2-3 min. Golden brown. Cut slices into cubes of 1 cm and allow to cool down (only then they will become crispy).

Heat butter in frying pan and fry fillets over medium heat for 4-5 min. Turn filets over and cook for 3-4 more minutes until meat is rosé. Place duck breast fillets on cutting board and leave to rest for 1 min.

Beat in a bowl of vinegar, oil and salt and pepper to taste. Mix lettuce lightly through dressing. Cut skin of fillets and cut meat into slices. Season with salt and pepper. Divide lettuce, duck breast and biscuit croutons over four plates.