Prepare all ingredients. Toast almonds. Cook asparagus in salted boiling water until still crunchy. Wash and prepare lettuce.
Follow the instructions on the package for cooking the confit duck legs. Remove the skin, pull the meat off the bones and set aside.
In a bowl, mix together the vinegar, salt, tarragon (or basil) and shallots. The hazelnut and olive oils. Blend thoroughly and adjust seasoning to taste.
In a bowl, gently toss lettuce with asparagus, half of the roasted almonds, half of the meat and the vinaigrette. Divide onto 4 plates.
Toss the remaining meat in the bowl and place in the centre of each plate on top of the salad. Sprinkle each plate with the rest of the almonds and decorate with fresh raspberries. Serve.
Beaujolais – rouge
For this recipe, look for suppleness, freshness and fruity expression in a wine. The red wine vinegar demands a wine of the same colour. Gamay, which finds its ultimate expression in the granite soils of Beaujolais, offers crunchy fruit, a spicy touch and a supple structure. Delicious pairing in sight!
Some of the Beaujolais crus, such as Chiroubles and Brouilly, can also be paired with this salad.
Servez votre vin à 12 °C
