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.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (440g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 82 (28%)|
|Amt Per Serving||% DV|
|Total Fat 9.2g||12 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 178.8mg||55 %|
|Sodium 138.7mg||5 %|
|Potassium 645.1mg||17 %|
|Total Carbohydrate 12.6g||4 %|
|Dietary Fiber 6.9g||27 %|
|Sugars, other 5.8g|
|Protein 42.1g||60 %|
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Calories per serving: 295
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