Warm Duck Salad with Québec Asparagus
- Preparation : 15 minutes
- Cooking : 15 minutes
- Portions : 2 servings as a main dish
- 1 Brome Lake duck breast
- Salt and pepper to taste
- 50 ml (1/4 cup) maple syrup
- 30 ml (2 tbsp) hoisin sauce
- 5 ml (1 tsp) finely minced garlic
- 1 bunch of green Québec asparagus
- 15 ml (1 tbsp) old-fashioned mustard
- 15 ml (1 tbsp) sherry vinegar
- 45 ml (3 tbsp) olive oil
- 5 ml (1 tsp) chopped tarragon
- 5 ml (1 tsp) chopped chives
- Garnish: 1 leek, white part only, cut in thin strips
Servings: 2 servings as a main dish or 4 servings as an appetizer
Using a small knife, cut lines across the skin of the duck breast, creating diamond shapes.
Season the duck skin with a mixture of salt and pepper.
Heat the barbecue or pan to high and then place the breast skin side down, and caramelize until it is crispy (about 2 to 3 minutes)
Cut the breast into thin slices and marinate for at least one hour in the refrigerator in a mixture of the maple syrup, hoisin sauce and garlic.
Wash the asparagus and cook in salted boiling water until still crunchy (cut 2 inches from the bottom of the stalk).
Mix the mustard and sherry vinegar in a large bowl.
Add the olive oil, tarragon and chives.
Season to taste.
Heat the barbecue or pan to high heat.
Pan sear or quickly grill the strips of duck for 30 seconds.
Toss the asparagus with the salad dressing and place in the centre of the plate.
Arrange the slices of duck breast around the asparagus.
In a small pan, fry the leek strips in vegetable oil and sprinkle on top of the salad with a pinch of salt.
Recipe developed by Philippe Mollé, professional chef