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
-
25 minAppetizerRed pepper, celery, carrots, garlic, anchovy fillets, extra virgin olive oil, butter,anchovies garlic dip with raw vegetables
-
20 minLunchcashew nut, honey mustard dressing, tortilla wrap, cream cheese natural, pineapple cube, lamb's lettuce, fine leaf lettuce, smoked chicken fillet,chicken wrap with honey-nut dressing
-
15 minAppetizeronion, herring in mild cream sauce, vine tomatoes, lettuce, fresh chives,stuffed tomato with herring in cream sauce
-
30 minAppetizerchicken breast, chicken bouillon, fresh parsley, mayonnaise, sour cream, cognac, vieux, rum, sugar, honey, asparagus, peach slice, mushroom, mandarin orange, mixed fruits, pineapple cube,Chicken Salad
Nutrition
350Calories
Fat38% DV25g
Protein18% DV9g
Carbs6% DV19g
Loved it