Filter
Reset
Sort ByRelevance
NOCHOCOBO
Christmas salad with smoked duck breast fillet
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Halve the pomegranate and scoop out the seeds from one half. Remove the white pieces between the seeds. Keep the seeds in a box in the refrigerator.
-
Squeeze out the other half of the pomegranate on a citrus press.
-
Cut the figs in four. Finely chop the tarragon and coarsely chop the walnuts.
-
Beat in a bowl 1 tablespoon pomegranate juice per person with walnut oil, mustard, tarragon and some salt and pepper to a dressing.
-
Scrape the fennel into wafer-thin strips. Spoon the leaf lettuce and fennel through the dressing and spread over plates.
-
Lay the slices of duck breast fillet loosely and place the figs in between. Sprinkle the walnuts and the pomegranate seeds.
Blogs that might be interesting
-
20 minAppetizerraw beet, olive oil, dried Italian herbs, garlic, Red onion, mixed leaf lettuce, smoked chicken fillet, sharp mustard, balsamic vinegar, olive oil,lukewarm beetroot salad with red onion -
20 minAppetizerred grapefruit, lime juice, fresh ginger, Red pepper, honey, mild olive oil, sunflower oil, fresh mint, coriander,carpaccio of grapefruit with thai dressing -
20 minAppetizeregg, beer, flour, green asparagus, chicken tenderloins, oil for frying,chicken and asparagus fritto -
25 minAppetizerleeks, butter, crumbly potatoes, vegetable stock, cod fillet, egg yolk, leaf parsley, nutmeg, winter carrot,leek soup with fish balls
Nutrition
350Calories
Fat38% DV25g
Protein18% DV9g
Carbs6% DV19g
Loved it