Arugula Salad with Asparagus and Duck Fillet
A hearty, fresh, and light dish. Chicken can be used as an alternative to duck. Canned asparagus is used in the recipe, but you can use fresh (pre-boiled) or replace it with boiled green beans. The specified ingredients are enough for 4-6 servings.
- Total cooking time
- not set
- Number of servings
- 4
- Recipe difficulty
- 3 / 5
Ingredients
for 4 servings
- duck fillet 250 g
- tomatoes 200 g
- asparagus 150 g
- arugula
- vegetable oil 50 ml
- dried herbs 1 tbsp
- mustard 2 tsp
- garlic clove 2-3 clove
- salt
- pepper
Instructions
Step 1 of 13
Mix the herbs and 20 ml vegetable oil. Add pepper and salt.
Step 2 of 13
Coat the duck fillet in this mixture.
Step 3 of 13
Wrap the meat in foil. Place it in a baking pan and put it in the oven. Bake for 45–50 minutes at a temperature of 180 degrees. Let it cool.
Step 4 of 13
Shred into fibers.
Step 5 of 13
Cut the tomatoes into small pieces.
Step 6 of 13
Mix the garlic, pressed through a garlic press, and oil (30 ml).
Step 7 of 13
Add mustard.
Step 8 of 13
Add pepper and salt.
Step 9 of 13
Stir.
Step 10 of 13
Combine the duck fillet, arugula, and tomatoes.
Step 11 of 13
Add the dressing. Mix.
Step 12 of 13
Divide the salad onto plates.
Step 13 of 13
Top with asparagus.