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Salad of penne with cured duck breast


Salad of penne with cured duck breast

Preparation time:15 min

Level of difficulty : *

Ingredients for 4 people

  • 1 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


- Cook the penne in salted water for 10 minutes. Carefully drain your pasta and put to one side to cool.

- Quickly cook the broad beans in salted water. To be cooked correctly, the broad beans must retain some bite.

- 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.

- 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.


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