Recipes

Duck breast with fries, grilled vegetables and truffle mayonnaise

Duck breast with fries, grilled vegetables and truffle mayonnaise Duck breast with fries, grilled vegetables and truffle mayonnaise Duck breast with fries, grilled vegetables and truffle mayonnaise Duck breast with fries, grilled vegetables and truffle mayonnaise Duck breast with fries, grilled vegetables and truffle mayonnaise

An intimate Christmas dinner for two? With this duck breast, grilled vegetables and a generous dollop of truffle mayonnaise, you'll put something special on the table. Extra festive with the fresh romaine salad with puffed tomatoes.

Truffle mayonnaise
Dinner
Average
For 2 servings

Duck breast

Ingredients (9)

Product

Truffle Mayonnaise

2 duck breasts
100 g green asparagus
1 red bell bell pepper, in strips
1 small zucchini, sliced
1 teaspoon of olive oil
Pinch of salt and pepper
50 gr Cranberries compote
200 gr fries
3 tablespoons Oliehoorn truffle mayonnaise

Instructions(12)

1Cutcarefully the skin of the duck breast crosswise (do not cut into the meat).
2Spreadthe duck breast with salt and pepper.
3Heata skillet over medium-high heat, without oil.
4Placethe duck breast skin side down in the pan and cook for 6-8 minutes until the fat is partially cooked out and the skin is crispy.
5Turnthe 2 duck breasts over and cook for another 3-4 minutes until medium-rare, longer to taste if necessary.
6Letthem rest for 5 minutes before cutting into thin slices.
7Preheata grill pan or oven to 200°C.
8Sprinklethe asparagus, bell bell pepper and zucchini with olive oil, salt and pepper.
9Grillthe vegetables for 8-10 minutes until lightly roasted and al dente.
10Cookthe fries according to the package (oven, deep fryer or airfryer) until golden brown and crispy.
11Now serveeverything out at once and enjoy the complete Christmas dinner with the duck breast grilled vegetables, fries and a big dollop of Oliehoorn Truffle mayonnaise.
12Wantextra freshness with the dish? Then make the romaine salad with it.

Romaine salad with puffed tomatoes and truffle mayonnaise

Ingredients (6)

Product

Truffle Mayonnaise

1 head of romaine lettuce, cut into pieces
10 cherry tomatoes
1 teaspoon of olive oil
Pinch of salt and pepper
2 tablespoons Oliehoorn Truffle mayonnaise
A few leaves of fresh basil or chives

Instructions(8)

1Preheatthe oven to 200°C or use a grill pan.
2Halvethe cherry tomatoes and place them on a baking sheet or in a baking dish.
3Sprinklewith olive oil, salt and pepper.
4Roastor puff 8-10 minutes until soft and lightly caramelized.
5Mixthe romaine lettuce in a bowl.
6Addthe puffed tomatoes.
7Spoonin a small dollop of truffle mayonnaise or swirl it in as a dressing.
8Garnishwith fresh basil or chives, if desired.

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