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Ingredients
Asparagus, Arugula and Strawberry Salad with Duck Breast
Preheat the oven to 180°C (approximately 350°F).
Rinse and hull the strawberries and cut into quarters. Rinse the asparagus, peel the lower third, trim the ends, divide the asparagus into 4 portions and tie each with kitchen string.
Rinse the duck breast fillets, pat dry and season both sides with salt and pepper. Heat the oil in a skillet, and place the duck in the pan, skin side down. Saute about 10 minutes, turn the duck over and saute 1-2 minutes. Transfer to a baking sheet, skin side up bake 10 minutes. Meanwhile cook the asparagus in a pot of boiling salted water until al dente, 8-10 minutes. Remove with a skimmer or slotted spoonTrun under cold water, drain well and place on a warm dish.
Remove the duck from the oven and let rest for a few minutes. Rinse the arugula and shake dry. In a bowl, whisk together the raspberry vinegar, sherry, sugar, salt and pepper and the olive oil until well combined. Add the strawberries, arugula and asparagus and toss to coat with the dressing. Arrange on plates. Cut the duck breast on the diagonal and place on the salad.
(Percentage of daily recommendation)
| Calorie | 478 cal. | (23 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.1 g | (17 %) |