Summary

Ingredients

• 300 g asparaus, white
• 300 g asparaus, reen
• salt and pepper
• 2 duck breasts (fillets, approx. 00 g each)
• 3 tablespoon oil
• 250 g strawberries
• 1 small frisée salad
• 1 orange (s), untreated
• 0.5 ½ bunch mint
• 3 tablespoon mayonnaise
• 150 g sour cream
• 2 tablespoon almond flakes, toasted
• Pepper berries, pink, coarsely ground

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Instructions

1. Clean the asparagus and cut into pieces approx. 4 cm long. Cook in salted water. Pour off, put off.
2. Fry the meat in oil for approx. 7 minutes on each side. Salt and pepper. Clean and slice the strawberries. Cut up the lettuce. Peel off the orange peel in zest, squeeze the fruit. Cut the mint into strips. Mix with the bowl, mayonnaise and sour cream. Season with 3-4 tablespoons of juice, salt and pepper. Slice the fillets, serve with lettuce, asparagus, strawberries and dressing. Serve sprinkled with almonds and pepper.