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NOCHOCOBO
Christmas salad with smoked duck breast fillet
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Ingredients
Directions
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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.
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Squeeze out the other half of the pomegranate on a citrus press.
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Cut the figs in four. Finely chop the tarragon and coarsely chop the walnuts.
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Beat in a bowl 1 tablespoon pomegranate juice per person with walnut oil, mustard, tarragon and some salt and pepper to a dressing.
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Scrape the fennel into wafer-thin strips. Spoon the leaf lettuce and fennel through the dressing and spread over plates.
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Lay the slices of duck breast fillet loosely and place the figs in between. Sprinkle the walnuts and the pomegranate seeds.
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Nutrition
350Calories
Fat38% DV25g
Protein18% DV9g
Carbs6% DV19g
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