Dome of soft goats cheese with Smoked Duck Breast and Alsace asparagus

Whisk the goat’s cheese for one minute. Add the finely chopped chives and the cubes of dried duck breast to it.

With the aid of a pastry cutter, make a dome and adorn it with slices of dried duck breast.

Blanch the Alsace asparagus in salted water and then cool it in water.

With the help of a mandolin, slice a few stems of asparagus along their length and trim off the tips of the remaining asparagus stems.

Chop the chives and mix them with the grape seed oil.

Place the soft goat’s cheese dome with smoked duck breast in the center of the plate. Put on the asparagus slices then the tips.

Garnish with a trickle of sauce, the cardamine and the edible pansies.