Confit of duck salad with new season asparagus | Taste of France®
This dish is a perfect combination of rich, succulent duck meat and crisp, fresh asparagus.
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Ingredients
- 225 g 8oz asparagus, trimmed
- 2 confit of duck legs
- 75 g 3oz pea shoots or soft baby salad leaves
- Salt and freshly ground black pepper for the dressing
- 1 sprig of fresh rosemary
- 9 tbsp extra virgin olive oil
- 2 pink shallots (finely diced)
- 2 garlic cloves (sliced)
- 5 tbsp Bonne Maman Strawberry Conserve
- 3-4 tbsp sherry vinegar
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