Confit Duck and Asparagus Salad with Raspberry VinaigretteTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: About 20 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:320.1 kcal
Proteins:7.5 g
Fats:29.9 g
Carbohydrate:5.5 g
Fibers:1 g
Sugar:2.7 g
Cholesterol:43.7 mg
Sodium:39.3 mg
Calcium:19.8 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
4
x
45
small handfuls of mesclun
560
g
confit duck legs
160
g
green asparagus
*Dressing
salt and pepper
1
french shallot, finely chopped
30
ml
chopped chives
15
ml
mild honey (eg acacia)
15
ml
balsamic vinegar
15
ml
sherry vinegar or red wine vinegar
75
ml
good quality olive oil
*Garnish
16
fresh raspberries
15
ml
toasted flaked almonds
24
fresh raspberries
METHOD
Reheat the confit duck legs in the oven; bone them and shred the meat with your fingers. Set aside.
Cook the asparagus in salted water; immediately refresh in ice water to set the color; transfer to paper towels. Cut into 3-4 cm lengths.
Prepare the dressing: combine all the ingredients, beginning with the salt and pepper (to allow the salt time to dissolve).
Toss the mesclun with the dressing and divide among plates.
Place the asparagus pieces around the salad and the warm shredded duck meat in the center.
Garnish with toasted flaked almonds and fresh raspberries.
..........
A recipe from Brome Lake Duck
WINE SUGGESTIONS
Chardonnay
Sauvignon
Riesling
CHEF'S NOTES
If you'd like to serve this salad as a main course, place a whole confit duck leg, still warm, on a plate with the salad including the asparagus and dressing beside it. Sprinkle the salad with toasted almonds and garnish the plate with raspberries.
