4 duck aiguillettes
pinions and walnuts
mixed salads
1/2 tomato
vinaigrette
breadcrumbs of white bread
butter

1. Lay a bed of salad in a plate and surround it with slices of tomato.
2. Saute the aiguilettes in a bit of oil. Season.
3. Put the aiguillettes (cooked to taste) in strips, sprinkle with walnuts and pinions.
4. Pour some vinaigrette on top.
5. Add a few breadcrumbs goldened in butter.