salade-au-magret-de-canard-fume-poire-et-chevre-frais

Salad of smoked duck breast, pear and fresh goat's cheese

Ingredients

  • 1 100g portion of smoked duck breast
  • 150 g of fresh goat's cheese
  • 1 handsome pear
  • Cider vinegar
  • Olive oil
  • Hazelnut oil
  • Salad of young leaves
  • Pine nuts
  • 12 skewers
  • Salt
  • Pepper

Directions

Cut the pear into fine slices.

Cut the fresh goat's cheese into cubes and roll them in the palm of your hand into small balls.  Lightly roll them in pepper.

Make your skewers by threading a slice of duck breast, a slice of pear and a ball of fresh goat's cheese onto each skewer.

Arrange the salad of young leaves on a large soup plate and season with cider vinegar, olive oil and a little hazelnut oil.

Finally garnish your salad with slices of smoked duck breast and place your skewers around the edge of the plate. Sprinkle your salad generously with pine nuts and enjoy.

Tips:

If you can find them, choose Williams pears for their white flesh and sprinkle with a little lemon juice to prevent them going brown and oxidising too quickly.

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