Duck Breast and Asparagus Salad with Raspberry Dressing

Preparation:	20 min
Marinating/Waiting:	0 min
Cooking:	15 min
Total:	35 min

2
servings

Category:	Meats and substitutes
Subcategory:	Speciality Poultry
Source:	Brome Lake Ducks

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Recipe of : Duck Breast and Asparagus Salad with Raspberry Dressing

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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!

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