Salad duck breasts and poached eggs

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Salad duck breasts and poached eggs

Salad duck breasts and poached eggs

Number of persons

Salad (lamb's lettuce type)

1 grated beet

4 eggs

16 slices of Duck Breast

2 tomatoes

8 slices of goat cheese

4 slices of bread

4 button mushrooms

50 g pine nuts

2 tablespoons white vinegar

1 teaspoon of herbes de Provence



Balsamic Vinegar

Preparation time: 15 min
Cooking time: 10 min
Step 1
Brown the slices of duck breast in a knob of butter.
Step 2
Poach the eggs for about 3 to 4 minutes in simmering water with salt and a spoonful of vinegar.
Step 3
Preheat the oven grill and arrange the goat's cheese on the slices of bread. Sprinkle with Proven├žal herbs and put in the oven until golden brown.
Step 4
Arrange the salad, beetroot, sliced tomatoes on the plates, then add the eggs, sliced mushrooms, slices of duck breast and finally the hot goat's cheese toast.
Step 5
Season with salt and pepper, drizzle with balsamic vinegar and serve immediately.
Author's note
Quantities according to the appetite of the eaters...

I add my grain of salt

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