Lettuce Salad with Duck Breast and Shaved Truffle

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Lettuce Salad with Duck Breast and Shaved Truffle
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Health Score:
9,2 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation

Ingredients

for
4
Ingredients
350 grams cooked duck legs
½ Frisée
250 grams lamb's lettuce
¼ Batavia lettuce
200 grams button Mushroom
1 tablespoon butter
1 jar black Truffle
150 grams Aspic (poultry)
2 tablespoons balsamic vinegar
5 tablespoons olive oil
salt
peppers
How healthy are the main ingredients?
olive oilsalt

Preparation steps

1.

For the salad: Rinse the lettuce and shake dry. Tear the frisee into bite-size pieces. Pluck the batavia leaves. Thinly slice the duck breast. 

2.

Wipe the mushrooms with a damp paper towel. Heat the butter in a skillet. Add the mushrooms and cook until golden brown, and all the butter has been absorbed. Season with salt and pepper to taste. Divide the lettuce and mushrooms between plates.

3.

Finely chop the aspic. Sprinkle over the salads.

For the dressing: In a bowl, whisk the vinegar with the oil. Season with salt and pepper to taste. Drizzle over the salad.

4.

For serving: Garnish the salads with the duck breast and shaved truffle.