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Duck Breast and Asparagus Salad with Raspberry Dressing https://www.metro.ca/userfiles/image/recipes/salade-poitrines-canard-asperges-vinaigrette-framboises-5635.jpg PT20M PT15M PT35M
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.
2
Salad 2 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) balsamic vinegar 1 Tbsp. (15 mL) sherry vinegar or red wine vinegar 5-6 Tbsp. (75-90 mL) extra virgin olive oil 16-20 fresh raspberries Salt and pepper to taste
Duck Breast and Asparagus Salad with Raspberry Dressing

Duck Breast and Asparagus Salad with Raspberry Dressing

Rate this recipe
4 Votes
  • Lactose-free
2
servings
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients


  • Salad
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    SELECTED VARIETIES

    GARDEN MEDLEY SALAD 340 g HEARTY GREENS SALAD 340 g

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  • 2
    duck breasts
  • 10-15
    green asparagus, trimmed

  • mesclun salad mix, as required
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    $2.99 ea.

    SELECTED VARIETIES

    ORGANIC MICROGREENS 75 - 100 g ORGANIC LIVING LETTUCE 1 un

    ORGANIC MICROGREENS 75 - 100 g ORGANIC LIVING LETTUCE 1 un

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    ROMAINE HEARTS

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    3 PK PRODUCT OF U.S.A.

  • 1 Tbsp.
    (15 mL)
    pine nuts
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    100 g SELECTED VARIETIES

  • 24-32
    fresh raspberries

  • Dressing:
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    330 ml

    2 AIR MILES® Bonus Miles

  • 1
    grey shallot, minced
  • 2 Tbsp.
    (30 mL)
    minced chives
  • 1 Tbsp.
    (15 mL)
    light honey
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    1 L

  • 1 Tbsp.
    (15 mL)
    balsamic vinegar
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  • 1 Tbsp.
    (15 mL)
    sherry vinegar or red wine vinegar
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    250 ml SELECTED VARIETIES

  • 5-6 Tbsp.
    (75-90 mL)
    extra virgin olive oil
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    1 L SELECTED VARIETIES

  • 16-20
    fresh raspberries

  • Salt and pepper to taste
Imprimer ma sélection

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.

Source : Canards du Lac Brome

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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