Smoked duck and asparagus salad
This is my adaptation of an adaptation of the Galvin brothers' Smoked Duck with Pomegranate and Dandelion...!
It can be a main course or starter - these quantities are for a main course if eaten with bread.
This travels quite well, if you take the dressing separately and add at the last minute.
Yield: 2 Servings Ready in 15 minutes
4 people trying soon
Verified by Marley674
|1 large handfulpomegranate seeds|
|4 tbsphazelnuts; halved and ideally toasted|
|3 large handfulsfrisée lettuce|
|1 small handfulflat leaf parsley; roughly chopped/torn|
|3 tbspraspberry vinegar; If you don't have this you can use the juice of an orange mixed with 3 tbsp red wine vinegar and a squeeze of honey|
|250 gsmoked duck breast|
|200 gasparagus; woody ends trimmed off (optional)|
|some sourdough bread and unsalted butter|
Smoked duck and asparagus salad Preparation
Cook the asparagus in boiling water and steam in the usual way until bright green and just al dente. Drain, and refresh with cold water instantly. Drain again and pat dry with some kitchen towel.
Toss together the pomegranate seeds, hazelnuts, lettuce and parsley. Add the raspberry vinegar and toss. (If you don't have any raspberry vinegar, whisk the orange juice with the red wine vinegar, a squeeze of clear honey and salt and pepper to taste.) Slice each asparagus stalk diagonally into 1.5 inch pieces and add to the salad.
Slice the smoked duck into neat slices about 1/3 inch/0.5 cm thick.
Divide the salad between two plates and top with slices of duck.
Enjoy with some sourdough bread and unsalted butter.
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Smoked duck and asparagus salad Reviews
Went down very well. We had thirds!
11 months, 2 weeks, 19 hours, 8 minutes ago
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