Green Bean Salad with Smoked Duck Breast and Almonds
Smoked duck breast and almonds provide protein, fat, and a rich flavor, while green beans add fiber and freshness. Warm balsamic dressing brings the crisp almonds together with tender beans and aromatic duck.
Trim the green beans (600 g), wash them, and boil them in salted water for 15 minutes. Transfer the beans to cold water, then drain them.
Reduce the balsamic vinegar (50 g) with table salt (3 g) and black pepper (1 g) over medium heat until slightly thickened. Remove from the heat, whisk in the olive oil (45 g), and cool the dressing.
Remove excess fat from the smoked duck breast (120 g) and cut it into pieces.
Toast the almonds (80 g) in a dry hot pan for 5 minutes and cool them.
Mix the cooled beans, duck breast, almonds, and dressing, then serve the salad.
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