Grilled Asparagus and Duck Summer Salad
with Balsamic Blueberry Vinaigrette, Walnuts and Goat Cheese
In this summer-ready recipe, flame-kissed asparagus spears deliver some smoky goodness, while a balsamic-blueberry vinaigrette drizzled over toasted walnuts, plums and succulent duck breasts brings the plate alive.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Duck Breast
113 g
Arugula and Spinach Mix
227 g
Asparagus
25 g
Shallot
2 tbsp
Balsamic Vinegar
(Contains Sulphites)
2 tbsp
Blueberry Jam
28 g
Goat Cheese Crumbles
(Contains Milk)
28 g
Walnuts, chopped
(Contains Walnuts)
2 unit
Plum
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
3 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Lightly oil the grill. Preheat the grill to 450°F over medium-high heat.Warm sealed jam packets in a glass of hot water to soften. Pat duck dry with paper towels. Using a sharp knife, score skin side of duck in a criss-cross pattern. Season with salt and pepper. Add duck to a cold, large non-stick pan, skin-side down. Cook over medium heat until skin is crispy and golden-brown, 10-12 min. Transfer duck to a plate, skin-side up. Discard duck fat from the pan, then carefully wipe clean. (TIP: You can also save the fat for other creations!)
While duck sears, cut sections off plums, avoiding the pit, then cut into 1/2-inch pieces.Peel, then cut half the shallot (whole shallot for 4 ppl) into 1/4-inch pieces.Trim and discard bottom 1 inch from asparagus.Add shallots, blueberry jam, vinegar and 2 tbsp (4 tbsp) oil to a small bowl. Season with salt and pepper, to taste, then whisk to combine.
Add duck to one side of the grill, skin-side up. Close lid and grill, without flipping, until cooked through, 12-15 min.**While duck grills, heat the same pan (from step 1) over medium.When the pan is hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer walnuts to a plate.
Add asparagus and 1 tbsp (1 1/2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.When done, transfer duck to the baking sheet with asparagus to rest, 5 min.Add asparagus to the grill. Close lid and and grill, flipping halfway through, until tender, 3-5 min. When asparagus is done, return to the same baking sheet, next to duck.
Add arugula and spinach mix and plums to a large bowl. Drizzle half the vinaigrette over top, then toss to combine.Thinly slice duck.
Divide salad between plates. Top with asparagus and duck.Sprinkle goat cheese and walnuts over plate.Drizzle remaining vinaigrette over duck.
