Duck fillet salad with arugula and asparagus

Light, fresh, hearty salad.
Instead of duck fillet, you can use chicken.
I used canned asparagus, you can use fresh, you must first boil it. You can use boiled green beans instead of asparagus..
From the specified amount of ingredients, 4-6 servings are obtained.

  • 250 g duck fillet
  • 200 g tomatoes
  • 150 g asparagus
  • arugula (or any salad to taste)
  • 50 ml vegetable oil
  • 1 tbsp dried herbs
  • 2 tsp mustard
  • 2-3 cloves of garlic
  • salt
  • pepper


Mix 20 ml vegetable oil, herbs.
Salt, pepper.

Dip the duck fillet in this mixture.

Wrap in foil.
Place in a baking dish.
Put in the oven.
Bake at 180 degrees for 45-50 minutes.
Cool down.

Disassemble into fibers.

Cut the tomatoes into small pieces.

Mix oil (30 ml) and garlic squeezed through a garlic press.

Add mustard.

Salt, pepper.


Mix arugula, duck fillet, tomatoes.

Add dressing.

Put the salad on plates.

Lay out the asparagus.

Enjoy your meal!

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