← All recipes

🥗 Corn Salad with Thinly Sliced Smoked Duck Breast and Chanterelles

385 kcal · 30 min · 4 servings

Ingredients

• 1 smoked duck breast fillet
• 200 g chanterelles
• 1 tbsp butter
• 1 bowl corn salad
• 1 shallot (finely diced)
• salt
• pepper
• white balsamic vinegar

Instructions

1. 1. Thoroughly wash the corn salad under running water.
2. 2. Gently dry the salad.
3. 3. Place the washed corn salad onto the individual plates.
4. 4. Slice the smoked duck breast into very thin slices.
5. 5. Distribute the duck breast slices evenly over the salad.
6. 6. Clean the chanterelle mushrooms thoroughly with a soft brush or cloth.
7. 7. Dice the shallots into small cubes.
8. 8. Heat the butter in a frying pan.
9. 9. Add the chanterelles and shallot cubes to the hot butter.
10. 10. Sauté the ingredients briefly until they are soft.
11. 11. Deglaze the pan with balsamic vinegar.
12. 12. Season the mixture with salt and pepper to taste.
13. 13. Distribute the warm chanterelle mixture over the salad with the duck breast.
14. 14. Serve the salad immediately while it is still warm.

Nutrition per serving

• kcal: 385
• Protein: 29 g · Fett/Fat: 24 g · Carbs: 7 g