Duck confit, asparagus salad with raspberries vinegar
20
25
4
No
Ingredients
- 2 duck confit thighs
- 150 g (5 oz) of green asparagus
- 4 handful of mesclun
- 15 ml (1 tablespoon) of crushed and roasted almonds
For the vinaigrette:
- Salt and pepper up to taste
- 1 finely chopped gray shallot
- 30 ml (2 tablespoons) of chopped fresh chive
- 15 ml (1 tablespoon) of honey
- 15 ml (1 tablespoon) of balsamic
- 15 ml (1 tablespoon) of cherry vinegar or red wine
- 75 to 90 ml (5 to 6 tablespoons) of olive oil
For the garnishing:
- 16 to 20 fresh raspberries
Preparation
Side-by-side mode
- In an oven-bake-safe plate, heat duck confit thighs by following the instructions on the package, frayed and boned. Set aside.
- In a casserole filled with salted boiling water, cook asparagus and cool down well to keep its colour. Dry with paper towels and slice into pieces of 2.5 to 4 cm (about 1 1/2 inches).
- In a bowl, mix all the vinaigrette ingredients starting with salt and pepper (salt will have time to dissolve when the vinaigrette is ready).
- Add chunks of asparagus and mix everything with the mesclun. In a service plate, set duck confit (hopefully still warm) over mesclun. Spread with roasted almonds. Garnish with fresh raspberries and serve.
