Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, FoodBasics, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Duck Breast and Asparagus Salad with Raspberry Dressing
2013-08-06
https://www.metro.ca/userfiles/image/recipes/salade-poitrines-canard-asperges-vinaigrette-framboises-5635.jpg
PT20M
PT15M
PT35M
Roast duck breasts according to package instructions.Set aside on a plate.Cook asparagus in salted water, drain and immerse in an ice water bath.Pat dry, cut into pieces and toss with mesclun.Mix dressing ingredients together.Pour over salad and toss.Slice duck breasts, preferably still warm, and arrange on top of salad.Sprinkle with pine nuts.Decorate plate with fresh raspberries and serve.
2
Canards du Lac Brome
4
4
5
3
Salad
2 duck breasts
10-15 green asparagus, trimmed
mesclun salad mix, as required
1 Tbsp. (15 mL) pine nuts
24-32 fresh raspberries
Dressing:
1 grey shallot, minced
2 Tbsp. (30 mL) minced chives
1 Tbsp. (15 mL) light honey
1 Tbsp. (15 mL) balsamic vinegar
1 Tbsp. (15 mL) sherry vinegar or red wine vinegar
5-6 Tbsp. (75-90 mL) extra virgin olive oil
16-20 fresh raspberries
Salt and pepper to taste
Duck Breast and Asparagus Salad with Raspberry Dressing
-
![]()
Lactose-free
2
servings
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME
Ingredients
-
Salad
-
2
duck breasts
-
10-15
green asparagus, trimmed
-
mesclun salad mix, as required
-
1 Tbsp.
(15 mL)pine nuts
-
24-32
fresh raspberries
-
Dressing:
-
1
grey shallot, minced
-
2 Tbsp.
(30 mL)minced chives
-
1 Tbsp.
(15 mL)light honey
-
1 Tbsp.
(15 mL)balsamic vinegar
-
1 Tbsp.
(15 mL)sherry vinegar or red wine vinegar
-
5-6 Tbsp.
(75-90 mL)extra virgin olive oil
-
16-20
fresh raspberries
-
Salt and pepper to taste
Preparation
Roast duck breasts according to package instructions.
Set aside on a plate.
Cook asparagus in salted water, drain and immerse in an ice water bath.
Pat dry, cut into pieces and toss with mesclun.
Mix dressing ingredients together.
Pour over salad and toss.
Slice duck breasts, preferably still warm, and arrange on top of salad.
Sprinkle with pine nuts.
Decorate plate with fresh raspberries and serve.
Source :
Canards du Lac Brome
Legal Notice
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
