Chevre with Smoked Duck Breast and Asparagus Recipe
Chevre with Smoked Duck Breast and Asparagus
Flavors of Alsace
Total time: 15 to 30 minutes

Preparation time: 25 minutes
Cooking time: 3 minutes

Difficulty: Easy
Chef's Note

Substitute ricotta or fresh sheep's milk cheese for the chevre. For a fresh note, use basil instead of the chives.

A recipe by Materne Koestel, Chef at La Maison Edouard Artzner.

For 6 servings

- 1 bunch of chives
- 100 g (3 1/2 oz.) smoked duck breast
- diced smoked duck breast
- grapeseed oil
- 1 kg (2 1/4 lb.) asparagus, preferably Alsatian

- cress
- pansies or other edible flowers
  1. Whisk the goat cheese for one minute. Blend in half of the chives, finely chopped, and the diced smoked duck breast.
  2. With a round cookie cutter or cylindrical mold, form a dome and decorate it with slices of smoked duck breast.
  3. Blanch the asparagus in boiling salted water; refresh in cold water.
  4. With a mandolin, slice a few asparagus stalks lengthwise and cut the tips from the remaining asparagus.
  5. Chop the remaining chives and combine them with the grapeseed oil.
  6. Arrange the chevre dome with the smoked duck breast in the center of the plate. Add the asparagus slices, then the tips.
  7. Decorate with a drizzle of the chive sauce, cress and edible flowers.
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