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Duck breast and asparagus salad, raspberry vinaigrette

  • Preparation : 10 minutes
  • Cooking : 17 minutes
  • Portions : 4
salade de poitrine de canard aux framboises


  • 2 Brome Lake Ducks breasts, 200 – 225g ( 7-8oz)
  • 10 to 15 green asparagus
  • 4 handfuls mesclun salad mix
  • 15 ml (1 tbsp) pine nuts
  • 24 to 32 fresh raspberries for decoration
  • 1 French shallot finely chopped
  • 30 ml (2 tbsp) chives finely snipped
  • 15 ml (1 tbsp) light honey
  • 15 ml (1 tbsp) balsamic vinegar
  • 15 ml (1 tbsp) Sherry or red wine vinegar
  • 75 to 90 ml (5 to 6 tbsp) fine olive oil
  • 16 to 20 fresh raspberries
  • Salt and pepper to taste


  1. Cook the duck breasts according to the instructions on the package. Set aside on a plate.

  2. Cook the asparagus in salted water to desired tenderness, drain and chill in ice water.

  3. Dry on paper towels, cut into small pieces and add to the mesclun salad mix.

  4. Mix all ingredients for the dressing. Pour dressing over salad and toss.

  5. Slice duck breasts into thin strips, preferably still warm, and place them on the salad.

  6. Garnish with pine nuts and decorate plate with fresh raspberries.

Wine Suggestion

Côtes du Luberon
Costières de Nîmes

Choose a red wine featuring full of fresh, field berry aromas and supple tannins to bring out the flavor of the duck, without overwhelming the light and fruity vinaigrette. A Costières de Nîmes rosé is also a lovely alternative!

Hélène Dion Sommelier and Wine Columnist

Servez votre vin à 15°C

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