Smoked Duck Breast with Radishes – Vinaigrette

Summary

Ingredients

• 10 radishes
• 1 spring onion (s)
• 15 g capers
• 2 sprigs basil
• 3 tablespoon balsamic vinegar
• 3 tablespoon olive oil
• salt
• Black pepper from the mill
• 1 small duck breast, smoked

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Instructions

1. Cut nine radishes into very fine cubes. Finely chop the spring onion and basil leaves. Mix everything with the capers.
2. Mix the balsamic vinegar, salt, pepper and olive oil into a vinaigrette and mix with the vegetables.
3. Cut the duck breast into thin slices and arrange on plates. Cover with the vinaigrette.
4. Thinly slice the 10th radish and use it for decoration, along with the basil leaves.
5. An ice-cold rose tastes good in summer.