Asparagus Strawberry Salad with Duck Breast
A fresh salad featuring asparagus, strawberries, and sliced duck breast—an elegant dish from the duck category. Try this and more recipes from Spoonsparrow!
Ingredients
- 400 g Strawberries
- 800 g green asparagus
- 2 duck breast fillets (about 250 g each)
- Salt
- Pepper (freshly ground)
- 1 bundle arugula (≈40 g)
- 3 tbsp raspberry vinegar
- 3 tbsp sherry
- 1 pinch sugar
- colorful pepper flakes
- 5 tbsp olive oil
Instructions
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1.
Preheat the oven to 180°C with top and bottom heat.
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2.
Clean and quarter the strawberries. Wash the asparagus, peel the lower third, trim the ends, cut into four sections, and tie each section with kitchen twine.
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3.
Wash the duck breast fillets, pat dry, season skin with salt and pepper. In a hot pan without oil, sear skin side first for about 10 minutes, flip and cook another 1–2 minutes. Transfer to the preheated oven, skin side up, for 10 more minutes. Meanwhile, boil the asparagus in salted water until firm, about 8–10 minutes. Remove with a slotted spoon, rinse briefly under cold water, drain well, and place on a warmed plate.
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4.
Remove the duck from the oven and let rest for a few minutes. Toss arugula with salt and pepper. Whisk raspberry vinegar, sherry, sugar, salt, and colorful pepper flakes; beat in olive oil. Add strawberries and arugula to the asparagus, pour over the dressing, and toss gently. Slice the duck diagonally into strips and arrange on top of the salad.
