Recipe #5635
Duck Breast and Asparagus Salad with Raspberry Dressing
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 35 min |
2
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Speciality Poultry |
| Source: | Brome Lake Ducks |
Wine & food pairing
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Recipe ingredients
- Salad
- 2 Brome Lake duck breasts
- 10 – 15 green asparagus, trimmed
- Mesclun salad mix, as required
- 1 Tbsp. (15 mL) pine nuts
- 24 – 32 fresh raspberries
- Dressing
- 1 grey shallot, minced
- 2 Tbsp. (30 mL) minced chives
- 1 Tbsp. (15 mL) light honey
- 1 Tbsp. (15 mL) Irresistibles balsamic vinegar*
- 1 Tbsp. (15 mL) sherry vinegar or Irresistibles red wine vinegar*
- 5 – 6 Tbsp. (75 – 90 mL) Irresistibles extra virgin olive oil*
- 16 – 20 fresh raspberries
- Salt and pepper to taste
Preparation
Roast duck breasts according to package instructions.
Set aside on a plate.
Cook asparagus in salted water, drain and immerse in an ice water bath.
Pat dry, cut into pieces and toss with mesclun.
Mix dressing ingredients together.
Pour over salad and toss.
Slice duck breasts, preferably still warm, and arrange on top of salad.
Sprinkle with pine nuts.
Decorate plate with fresh raspberries and serve.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
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Grilled Duck Breast with Balsamic Vinegar
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