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Duck confit, asparagus salad with raspberries vinegar

Author: Les Cultures de chez nous
Preparation 20
Portions 4
Freezing No


  • 2 duck confit thighs
  • 150 gr (5 oz) of green asparagus
  • 4 handful of mesclun
  • 15 ml (1 tablespoon) of crushed and roasted almonds
  • 24 to 32 fresh raspberries (for garnishing)
  • 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 iol
  • 16 to 20 fresh raspberries
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  • In an oven bake safe plate, heat duck confit thighs by following 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 color. Dry with paper towels and slice into pieces of 2,5 à 4 cm (about 1½ inch).
  • In a bowl, mix all vinaigrette ingredients starting with salt and pepper (salt will have time to dissolves itself when the vinaigrette will be 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.

Chef's notes