2 (1 280 g jar) legs of Brome Lake duck confit
(4, if served as an entrée)
4 small handfuls mesclun
160 g green asparagus
1 tbs. toasted slivered almonds (you can toast them yourself)
24 - 32 fresh raspberries, for decoration
Dressing
1 shallot, finely chopped
2 tbs. chives, finely snipped
1 tbs. light honey (acacia)
1 tbs. balsamic vinegar
1 tbs. Sherry or red wine vinegar
5 - 6 tbs. good olive oil
16 - 20 fresh raspberries
Salt and pepper to taste
Heat the duck in the oven, according to the package instructions,
then shred the meat and remove the bones. Set aside on a plate
or in a small bowl.
Cook the asparagus in very salty water, then chill in iced water
to preserve their colour. Dry on paper towels and set aside.
Mix all the ingredients for the dressing, beginning, as always,
with the salt and pepper (the salt will thus be dissolved
when the dressing is ready).
Cut the asparagus into small 3-4 cm pieces, crush the raspberries,
and add to the dressing.
Toss the mesclun with the dressing.
Place the shredded duck confit, preferably still warm, on a bed
of mesclun, garnish with almonds and decorate the plate
with fresh raspberries.
Note: If you wish to serve this salad as an entrée, place
a warm whole cooked duck confit on a plate with a portion
of the salad with asparagus and raspberry dressing.
Sprinkle the salad with grilled almonds and decorate the plate
with fresh raspberries.
As a variation, heat a Brome Lake boneless duck breast confit
according to the package instructions and slice into
thin strips to garnish your salad.
Serves: 4 (served as an entrée)Cooking time: 20 minutes
Chef: Thierry Daraize