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Insalata di Anatra Affumicata con Salsa Lamponi

By Tiziano Invernizzi

Head Chef  – Artigiano

 

Insalata di Anatra Affumicata con Salsa Lamponi

Smoked Duck Salad with a Raspberry Balsamic Sauce

 

 

Ingredients for 4 people

750g Rocket salad

1 medium smoked duck

250g raspberry balsamic

150 g fresh raspberries

1 garlic clove

30 g Dijon mustard

10 g extra virgin olive oil

juice of 1 fresh lime

Pine nuts

 

Prepare the sauce by blending all the ingredients in a blender adding the olive oil last, after about 20 seconds.

 

Place the rocket in the middle of the plate and lay the thinly sliced duck across the rocket, from the centre outwards. Dress the outside of the plate with a drizzle of sauce then drizzle the sauce over the duck. Lightly toast the pine nuts for about a couple of minutes, sprinkle over the dish and serve.

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