Duck breast salad

Ingredients for 6 servings:

• 500 g duck breast, cooked
• 100 g asparagus, cooked
• 75 g peas, cooked
• 100 g pearl onions
• 100 g mandarin(s), skinned, filleted and diced, = 2 pieces.
• 1 shallot(s)
• 150 g mayonnaise
• 2 tbsp, heaped mustard, sweet
• 1 tbsp, levelled sugar
• 1 tsp, leveled salt
• 1 tsp, levelled white pepper, finely ground
• 2 tsp. paprika powder, smoked
• some vinegar essence, 1 – 2 dashes

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Total time approx. 50 minutes

mainly from leftovers from the Christmas buffet

There are often leftovers at Christmas dinner. That’s why I created this delicious salad. Remove the skin and fatty fibers from the cooked breast meat and dice it finely. Cut the cooked asparagus spears into 1 cm sticks, quarter the pearl onions, and trim and dice the shallot. Place these ingredients in a bowl with the cooked peas and store in the fridge. Use a whisk to make a creamy marinade from the remaining ingredients in a blender. Carefully fold this marinade into the chopped ingredients using a wooden spoon. Serve this salad with bread rolls or freshly baked baguette.