Duck and cherry salad

Duck and cherry salad

4.3 3 évaluations

Prép. 15min

Total 45min

4 portions

Ingrédients

Herb dressing

fresh flat-leaf parsley leaves only
2 sprigs
fresh mint leaves only
2 sprigs
fresh thyme leaves only
2 sprigs
extra virgin olive oil
40 g
white wine vinegar
2 tsp
salt to season
ground black pepper to season
canned Morello cherries pitted
200 g

Duck breasts

duck breasts, skin on (approx. 800 g)
4
salt to season
ground black pepper to season

Tarragon cream sauce

egg yolks
3
caster sugar
50 g
tarragon vinegar (see Tips)
30 g
ground black pepper
1 pinch
pouring (whipping) cream
120 g

Assembly

lettuce leaves of choice, leaves separated
1 bunch

Niveau

facile

Infos nut. par 1 portion

Sodium 217.9 mg

Protides 29.9 g

Calories 5155.8 kJ / 1227.5 kcal

Lipides 99.2 g

Fibre 1.9 g

Graisses saturées 32.4 g

Glucides 23.6 g

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Également présenté dans

Good food, gluten free 94 Recettes
Australie et Nouvelle-Zélande

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