Duck confit omelette, green asparagus and fresh goat cheese
Omelet stuffed with duck meat confit, small green asparagus tips just blanched, chopped chives and goat cheese.
IngredientsRecipe for 4 persons
For the omelette
- Salt and pepper
Preparation time: 15 min
Preheat your four at 375 °F
- General preparation
Chop the chives. Shred the flesh from the duck leg confit. Cut the asparagus into small pieces, taking care to remove the fibrous part of the foot.
- Asparagus preparation
Boil a large volume of salt water. Blanch the asparagus by immersing them in water for one minute. Drain and plunge asparagus into ice bath in order to stop their cooking.
- Omelette preparation
You can prepare individual omelets omelette or a large one to share. In a bowl, break eggs. Add a pinch of salt and pepper and beat them with a fork. In a hot non-stick skillet, place a knob of butter, add eggs and cook over low heat, stirring lightly with the fork until you obtain a runny omelette. Remove from heat. Add the blanched asparagus, chopped chives, the shredded duck and crumbled goat cheese. Fold the omelet in half. Place the omelet on a baking sheet and finish cooking in the oven for 2-3 minutes.
- To serve
Serve your hot omelet accompanied by a small green salad if desired.
Be careful not to overcook the omelette so that it retains its creamy and unctuous texture. You can reshape your omelet with a cloth so they can go a half-moon shape.
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