Recipies
Salad of penne with cured Duck Breast
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15min
Easy
4
Ingredients
1 x 100g portion of cured duck breast
200 g of penne
20 g of Parmesan (slice)
60 g of peeled broad beans
16 walnut kernels
Raspberry vinegar
Walnut oil
Olive oil
Chervil
Salt, pepper
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Preparation
1
Cook the penne in salted water for 10 minutes. Carefully drain your pasta and put to one side to cool.
2
Quickly cook the broad beans in salted water. To be cooked correctly, the broad beans must retain some bite.
3
Put the cold penne in a salad bowl and season with raspberry vinegar, a little walnut oil, olive oil, salt and pepper. Then add the broad beans and toss.
4
Dress the plates, arranging the seasoned penne on each one, add a few walnuts, and lay a few slices of cured duck breast over your salad.
As a final touch, add a sprinkling of Parmesan and chervil.