Asparagus

Duck confit, asparagus salad with raspberries vinegar

Name: Duck confit, asparagus salad with raspberries vinegar
Prep time: 45 min
Cook time: 25 min
Yield: 4
Cuisine: Entrées
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; 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; 16 to 20 fresh raspberries

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Author: Crazy Leeks

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Preparation 20

Baking 25

Portions 4

Freezing No

Budget

Ingredients Preparation

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.