Chevre with Smoked Duck Breast and AsparagusTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 25 minutes
Cooking time: 3 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:152.6 kcal
Proteins:9.9 g
Fats:11.5 g
Carbohydrate:3.2 g
Fibers:1.5 g
Sugar:1.8 g
Cholesterol:31 mg
Sodium:91.9 mg
Calcium:245.2 mg
Energy:407 kcal
Proteins:26.5 g
Fats:30.6 g
Carbohydrate:8.6 g
Fibers:3.9 g
Sugar:4.9 g
Cholesterol:82.7 mg
Sodium:245 mg
Calcium:653.8 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
400
g
fresh goat cheese (chevre)
1
bunch of chives
100
g
smoked duck breast
diced smoked duck breast
grapeseed oil
1000
g
asparagus, preferably alsatian
**Garnish
cress
pansies or other edible flowers
METHOD
- Whisk the goat cheese for one minute. Blend in half of the chives, finely chopped, and the diced smoked duck breast.
- With a round cookie cutter or cylindrical mold, form a dome and decorate it with slices of smoked duck breast.
- Blanch the asparagus in boiling salted water; refresh in cold water.
- With a mandolin, slice a few asparagus stalks lengthwise and cut the tips from the remaining asparagus.
- Chop the remaining chives and combine them with the grapeseed oil.
- Arrange the chevre dome with the smoked duck breast in the center of the plate. Add the asparagus slices, then the tips.
- Decorate with a drizzle of the chive sauce, cress and edible flowers.
WINE SUGGESTIONS
Sauvignon
Trebbiano
CHEF'S NOTES
Substitute ricotta or fresh sheep's milk cheese for the chevre. For a fresh note, use basil instead of the chives.
A recipe by Materne Koestel, Chef at La Maison Edouard Artzner.
