Duck and cherry salad

Duck and cherry salad

4.0 2 évaluations

Prép. 15min

Total 45min

4 portions

Ingrédients

Herb dressing

fresh flat-leaf parsley leaves only
2 sprigs
fresh mint leaves only
2 sprigs
fresh thyme leaves only
2 sprigs
extra virgin olive oil
40 g
white wine vinegar
2 tsp
salt to season
ground black pepper to season
canned Morello cherries pitted
200 g

Duck breasts

duck breasts, skin on (approx. 800 g)
4
salt to season
ground black pepper to season

Tarragon cream sauce

egg yolks
3
caster sugar
50 g
tarragon vinegar (see Tips)
30 g
ground black pepper
1 pinch
pouring (whipping) cream
120 g

Assembly

lettuce leaves of choice, leaves separated
1 bunch

Niveau

facile

Infos nut. par 1 portion

Sodium 217.9 mg

Protides 29.9 g

Calories 5155.8 kJ / 1227.5 kcal

Lipides 99.2 g

Fibre 1.9 g

Graisses saturées 32.4 g

Glucides 23.6 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Good food, gluten free 94 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Fig and walnut bread

3h 20min

Beef tapenade crostini

1h 40min

Stuffed chicken with herbed mushroom rice

2h 15min

Cannelloni with artichoke filling and tomato sauce

1h 35min

Brandy cashew cream

5min

Crunchy salad with green Goddess dressing (Diabetes, Thermomix cutter)

20min

White balsamic reduction

40min

Maca chocolate bark

50min

Dukkah eggs with asparagus and feta

30min

Apple, pear and bay leaf cake

1h 15min

Breakfast sausages

1h 5min

Crispy bread with tapenade

45min