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
-
1.455 minAppetizercoriander seed, black pepper grain, white caster sugar, young gin, coarse sea salt, fresh salmon fillet, freeze-dried parsley, capers, mayonnaise, creme fraiche, dijon mustard, gherkin cubes, petit beurre, lamb's lettuce,pickled salmon
-
85 minAppetizerGazpacho, extra virgin olive oil, avocado, lime, shrimps, fresh coriander, green pepper, bunch onion, chorizo pamplona, Tabasco,2x gazpacho
-
40 minSmall disholive oil, garlic, Red onion, fresh ginger, Red cabbage, coriander powder (ketoembar), cumin powder (djinten), cinnamon powder, chicken bouillon, flatbread, oil, sour cream, full yogurt, coriander,redcurrant soup
-
15 minAppetizerdried figs, traditional olive oil, Red wine vinegar, Blackberry jam, rucolasla melange, Conference pear, smoked duck breast fillet,salad with duck breast and figs
Nutrition
350Calories
Fat38% DV25g
Protein18% DV9g
Carbs6% DV19g
Loved it