Mixed lettuce leaves
slices of magret de canard/ Sliced and smoked fillets of duck breast (dry)
tablespoons walnut oil
tablespoon balsamic vinegar
handful chopped hazelnuts
In This Recipe
- Wash and peel the Jerusalem artichokes. Steam them for 15 minutes.
- Once Jerusalem artichokes are cooked, cut them into dices. Season with pepper and salt. Heat some canola oil in a pan and fry for 5 minutes.
- To assemble the salad, put lettuce, orange, slices of duck breasts and Jerusalem artichokes in a bowl and sprinkle with walnut oil, creamy balsamic vinegar and hazelnuts. Season some more if needed but smoked duck is quite salty.