Family Best Time >> Food

Col Vert duck supreme in a lamb’s lettuce salad with apples and walnuts


Ingredients:5 people
  • Green neck duck fillet with skin
    500 g
  • mash
    1 punnet
  • invalid nuts (already broken nuts)
    175 g
  • Royal Gala apples
    300 g
  • walnut oil
    22 cl
  • walnut vinaigrette
    10 cl
  • freeze-dried pink berries
    5 g
  • salt, ground pepper
  • vinaigrette:walnut oil
    35 cl
  • Sherry vinegar
    10 cl
  • red wine vinegar
    10 cl
  • lemon juice
    1
  • salt, ground pepper


Preparation:


    Prepare the walnut vinaigrette, sear the collard greens in walnut oil.
    Cook rosé, set aside, cut the unpeeled apples into fairly thin quarters , cook quickly in walnut oil; set aside
    Drop a dome of lamb’s lettuce seasoned with the walnut vinaigrette in the center of a plate, thinly slice a half supreme and reheat lukewarm at the same time as the apples, arrange around the apple and duck lamb’s lettuce, add a few lightly crushed invalid walnuts, a few pink berries and chopped chervil, re-wet with a drizzle of walnut vinaigrette,

    Source:Hubert's recipe.