Salad with asparagus and duck breast


  • 300 grams white asparagus
  • 300 grams green asparagus
  • salt
  • pepper
  • 2 duck breasts (about 200 grams each)
  • 3 tablespoons vegetable oil
  • 250 grams strawberries
  • 1 small frisee salad
  • 1 orange
  • 0.5 bunch of mint
  • 3 tablespoons mayonnaise
  • 150 grams sour cream
  • 2 tablespoons roasted almond flakes
  • coarsely ground pink pepper

Preparation method (receipt)

Cut prepared asparagus into slices of 4 centimeters. Blanch in salted boiling water. Tilt in a colander, rinse with ice water. Fry duck breast in vegetable oil for 7 minutes on each side. Season with salt and pepper. Clean and slice the strawberries. Chop salad. Remove the orange zest and squeeze the juice. Chop mint. Stir in the zest, mayonnaise and sour cream, add 3-4 tablespoons of orange juice, salt and pepper to taste. Fillet, mix with salad, asparagus, strawberries and dressing. Sprinkle with almonds and pepper.

asparagus salt pepper duck vegetable oil strawberry frisee salad orange peppermint mayonnaise sour cream almond pink pepper