About This Recipe
Revisiting a must have of the French gastronomy for the holiday season celebrations, enjoy this dish with Raspberry Specialty Vinegar. It will bring peps and taste to your duck salad!
Ingredients
At Oliviers&Co
Raspberry Specialty Vinegar
Affiorato Olive Oil
Salt from Camargue
At the market
14oz mixed salad leaves
1 jar fig chutney
2 pears
3oz walnuts, coarsely chopped
3.5oz smoked duck breast magrets, sliced
Lemon juice
Pepper
Directions
In a very hot pan, without fat, scarcely brown duck breast slices, 1 to 2 minutes.
Peel the pears, cut them into thin slices and sprinkles them lemon juice.
In a bowl, add salad leaves and season with olive oil, fig chutney, raspberry specialty vinegar, salt & pepper.
Arrange onto 4 plates and add duck breast, pear and walnuts.
Finish with a few touches of fig chutney.