John Myers
Contents
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Ingredients
salad
- 1 Duck breast fillet
- 1 bunch Asparagus white
- 1 bunch Asparagus green
- 1 Frize salad
- 150 g Arugula
- 1 tbsp Sugar
- 2 tbsp Salt
- 100 ml White wine
- 1 Carrot
- 5 Cherry tomatoes
- 1 tsp Seasoned Salt
- 0,5 tbsp Butter
Mustard vinaigrette
- 2 tsp Mustard sweet
- 4 tsp Dijon mustard
- 7 tbsp Walnut oil
- 5 tbsp White balsamic vinegar
- 1,5 tsp Salt
- 4 pinch Paprika powder
- 2 tsp Café de Paris
- 1 splash Balsamic cream
Instructions
salad
- For the salad, cut into the duck breast on the fat side and fry in a pan without fat. Then turn the fillet and let it rest in the oven at 125 ° C until the core of the meat is pink. Cut into slices before serving.
- Peel the asparagus and wash the lettuce. Put on the asparagus peels with water and 1 tablespoon of sugar, 2 tablespoons of salt and a good dash of white wine and simmer.
- Wash the cherry tomatoes (leave the greens on) and bake them briefly in the oven so that they burst.
- Strain the asparagus peels and collect the brew. Then let the white asparagus soak in the brew for about 5 minutes, then add the green asparagus and let everything brew for another 5 minutes.
- Take the asparagus out of the water and rinse under ice-cold water. Chop the frisee and rocket, grate the carrots over them, mix everything together with the vinegar and oil.
Mustard vinaigrette
- For the mustard vinaigrette, put all the ingredients in the salad shaker and shake well.
- Before serving, fry the asparagus briefly in the pan with the butter and herb salt, then mix in a bowl with the dressing.
- Put the lettuce on the plate and build the asparagus tower on top, serve the cherry tomato as a decoration, distribute the duck slices on it in a fan shape. Garnish with balsamic cream.
Nutrition
Serving: 100gCalories: 256kcalCarbohydrates: 5.8gProtein: 2.1gFat: 24g
