Skip to content
METRO LogoMETRO Logo
Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

savings just for Moi!Enroll in
the program.

Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Moi Rewards is here! Join today and save!
Don't miss this! Get a 6-month subscription to unlimited delivery for $1.25 per week! Subscribe now.
Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
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
4 4 5 3
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

Ingredients

Imprimer ma sélection

  • 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
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.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.