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 minAppetizerpig hares, chip off bread, olive oil, tuna, mayonnaise, lemon juice, capers, arugula,porco tonnato -
30 minSmall dishshallot, olive oil, Red onion, garlic, capers, celery, tomato paste, flat leaf parsley, basil, Red wine vinegar, White wine vinegar, honey,stewed shallots with honey -
25 minAppetizerchicken breast, mie, Broccoli, forest outing, finely chopped parsley, Christmas, shrimps, sunflower oil, lemon juice, mustard, soy sauce,noodle salad with chicken and shrimps -
20 minLunchwalnut, hazelnut, mixed salad, red lettuce, lamb's lettuce, oak leaf lettuce, leg ham, Red pepper, corn grain, fresh chives, raspberry vinegar, mustard, sugar, honey, nut oil, olive oil,leg ham salad with raspberry nut dressing
Nutrition
350Calories
Fat38% DV25g
Protein18% DV9g
Carbs6% DV19g
Loved it