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Avocado and orange salad with duck confit
2019-03-27
https://www.metro.ca/userfiles/image/recipes/null
PT15M
PT15M
PT1H30M
Preheat oven to broil.Place the duck legs on a baking sheet and heat according to the instructions on the package.Take the baking sheet out and remove the skin and debone the duck legs. Cut the meat into small pieces and place in a bowl.Put all the ingredients in a blender and add salt and pepper to taste. Mix for several seconds to create an emulsion and lightly chop the dried cranberries.Pour about half of the cranberry vinegar on the duck meat and mix gently. Reheat for 30 seconds in the microwave, then leave for 1 hour at room temperature.Just before serving, cut the avocados in half and remove the pits. Slice the avocado flesh all the way down to the peel and then remove the slices carefully with a spoon. Place the slices in a circle on six large round plates, leaving the middle empty and alternating the slices with orange segments. Garnish the centre of the plates with the duck meat mixture, then pour the cranberry vinaigrette over the rest of the plate to taste. Garnish with toasted sliced almonds and serve immediately with nut bread.Source: Brome Lake duck
6
Canards du Lac Brome
0
0
0
0
2 Brome Lake duck leg confit
3 medium avocados
3 seedless oranges sectioned with pith removed
sliced almonds toasted
Cranberry vinaigrette
4 tablespoon (60 ml) dried unsweetened cranberries
2/5 cup (100 ml) avocado oil or olive oil
2 teaspoon (10 ml) Dijon mustard
1 tablespoon (15 ml) maple syrup
3 tablespoon (45 ml) cranberry vinegar or red wine vinegar
1 finely minced medium french shallot
1 small clove garlic crushed and de-germed (sprout removed)
To taste salt & pepper
Avocado and orange salad with duck confit
6
Main course
0:15
Preparation
0:15
COOKING
1:30
TOTAL TIME
Ingredients
-
2
Brome Lake duck leg confit
-
3
medium avocados
-
3
seedless oranges sectioned with pith removed
-
sliced almonds toasted
-
Cranberry vinaigrette
-
4 tablespoon
(60 ml)dried unsweetened cranberries
-
2/5 cup
(100 ml)avocado oil or olive oil
-
2 teaspoon
(10 ml)Dijon mustard
-
1 tablespoon
(15 ml)maple syrup
-
3 tablespoon
(45 ml)cranberry vinegar or red wine vinegar
-
1
finely minced medium french shallot
-
1
small clove garlic crushed and de-germed (sprout removed)
-
To taste
salt & pepper
Preparation
Preheat oven to broil.
Place the duck legs on a baking sheet and heat according to the instructions on the package.
Take the baking sheet out and remove the skin and debone the duck legs. Cut the meat into small pieces and place in a bowl.
Put all the ingredients in a blender and add salt and pepper to taste. Mix for several seconds to create an emulsion and lightly chop the dried cranberries.
Pour about half of the cranberry vinegar on the duck meat and mix gently. Reheat for 30 seconds in the microwave, then leave for 1 hour at room temperature.
Just before serving, cut the avocados in half and remove the pits. Slice the avocado flesh all the way down to the peel and then remove the slices carefully with a spoon. Place the slices in a circle on six large round plates, leaving the middle empty and alternating the slices with orange segments. Garnish the centre of the plates with the duck meat mixture, then pour the cranberry vinaigrette over the rest of the plate to taste. Garnish with toasted sliced almonds and serve immediately with nut bread.
Source: Brome Lake duck
Source :
Canards du Lac Brome
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