|
![]() |
Ingredients -- for 4 servings 1 lettuce |
100 g pine nuts |
Preparation Wash the salad, shake dry and arrange it on the plates. Finely slice the smoked duck breast lengthwise. Slice thinly the gizzard confit and sauté them in a hot pan with a little of their own fat. Add the pinenuts and cook until they become pale. Remove from heat and add the vinegar. Heat the asparagus tips in a little lightly salted water (if fresh) or in their own juice (if preserved). Pour the juice, gizzards and pine nuts together onto the salad. |