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 garnishing:
Preparation
Side-by-side mode- 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 1 1/2 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.
