- 4 slices of Bayonne ham
- 4 handles of curly lettuce
- 4 slices of Duck Foie Gras
- 20 smoked duck breast
- 20 white asparagus
- 50g of corn kernels
- 4 tomatoes
- A little pine nuts
For the vinaigrette:
- A little sunflower oil or nuts
- A teaspoon of mustard
- A little wine vinegar or cider vinegar
- A pinch of salt and pepper
Preparation for a plate:
- Put in a large plate a few leaves of curly salad.
- Place in the center 1 slice of duck “foie gras”.
- Around, arrange a slice of Bayonne ham cut into strips, 5 or 6 beautiful white asparagus.
- Add the 5 aiguillettes of smoked duck breast, a handful of corn and a tomato cut into thin slices.
- In a pan, throw 2 gizzards cut into pieces.
- 2 min. after, add in the pan a half handle of pine nuts.
- Let go 5 min.
- Put everything on the plate.
- Season with the vinaigrette and serve immediately.
Add this recipies ingredients to your basket. Add All Ingredientsshopping_basket