Duck Breast and Asparagus Salad, with Raspberry Dressing


Duck Breast and Asparagus Salad

with Raspberry Dressing



2 Pekin Duck breasts




10 to 15 green asparagus
4 small handfuls mesclun salad mix
15 ml (1tbsp.) pine seeds
24 to 32 fresh raspberries for decoration



1 French shallot finely chopped
30 ml (2 tbsp.) chives finely snipped
15 ml (1 tbsp.) light honey
15 ml (1 tbsp.) balsamic vinegar
15 ml (1 tbsp.) Sherry or red wine
75 to 90 ml (5 to 6 tbsp.) fine olive oil
16 to 20 fresh raspberries
Salt and pepper to taste


Cook the duck breasts in the oven according to the instruction on packaging. Set aside on a plate. Cook the asparagus in salted water ro desired tenderness, drain and chill in iced water to preserve color. Dry on paper towels, cut them into small pieces and add to the mesclun salad mix. Mix all the ingredients for the dressing. Pour dressing over salad and toss. Slice duck breasts into thin strips, preferably still warm, and place them on the salad. Garnish with pine seeds and decorate plate with fresh raspberries.

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