1. Blend cranberry cream from 50/50 Svansø Creamy Mayonnaise and Skælskør Frugtplantage Cranberry Jam. The cream can be made a few days in advance.
2. Brown the duck breast, spread the surface with Vendelbo Orange Marmalade and fry until the meat is pink.
3. Arrange thinly sliced duck breast on a platter or in small bowls with lettuce leaves and garnish with Sun Island Walnut Brittle on top.
4. Drizzle the cranberry cream on the side of the duck breast.
