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Cabbage salad with smoked duck breast and Perigord foie gras

Cabbage salad with smoked duck breast and Perigord foie gras Masque

Ingrédients

For 4 people :

  • 150 g Chinese cabbage
  • 100 g red cabbage
  • 50 g soy
  • 90 g of smoked duck breast
  • 4 slices of foie gras (mi-cuit)
  • 25 g walnuts
  • 2 tablespoons sunflower oil
  • 1 tablespoon balsamic vinegar
  • 1 small onion
  • 10 sprigs of chervil
  • Salt / pepper

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  • Preparation
  • Difficulty
    Easy
  • Baking
  • Imprimer
1

Wash vegetables, cut the red cabbage, chinese cabbage and onion  into thin strips, to make a chiffonade, then refrigerate.

2

Remove the foie gras from the fridge and cut into small cubes 1cm/1cm.
Mix the cabbage and soybeans in a bowl, drizzle with balsamic vinaigrette, salt and pepper – mix well.

3

Arrange the shredded cabbage on a plate, add the diced foie gras, duck breast strips and walnuts. Adjust seasoning if necessary. Sprinkle with chervil sprigs … It’s ready to serve.