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Smoked Duck Breast Roulade with Cucumbers, Avocado and Berries
2020-05-12
https://www.metro.ca/userfiles/image/recipes/poitrine-canard-fumee-roulade-concombre-avocat-fruits-11256.jpg
PT15M
PT02M
PT17M
Preheat the BBQ on high.In a bowl, combine the avocado, basil, parsley, scallions, lemon juice, olive oil, ginger, salt, chili flakes, and berries. Whisk until you get a smooth texture. Set aside.Spread a thin layer of the mixture onto each strip of cucumber. Set aside.Grill the smoked duck breast and figs on the BBQ for 2 minutes (this step is optional).Thinly slice the smoked duck breast. Add 3 or 4 slices on top of each cucumber strip.Roll and use a toothpick to hold each roll in place.Top with your favourite microgreens.Source: Canards du Lac Brome
4
Canards du Lac Brome
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1 Brome Lake Duck naturally smoked cooked duck breast
6 fig halved
1 avocado
1 tablespoon (15 ml) fresh basil chopped
1 tablespoon (15 ml) fresh parsley roughly chopped
1 tablespoon (15 ml) fresh scallion chopped
1 tablespoon (15 ml) freshly squeezed lemon juice
1 tablespoon (15 ml) extra virgin olive oil
1 teaspoon (5 ml) fresh ginger
To taste Himalayan salt
1 teaspoon (5 ml) chili flakes
1/2 cup (125 ml) berries
1 English cucumber thinly sliced into long strips using a mandoline or leeler
Optional microgreens
Smoked Duck Breast Roulade with Cucumbers, Avocado and Berries
4
Appetizers
0:15
Preparation
0:02
COOKING
0:17
TOTAL TIME
Ingredients
-
1
Brome Lake Duck naturally smoked cooked duck breast
-
6
fig halved
-
1
avocado
-
1 tablespoon
(15 ml)fresh basil chopped
-
1 tablespoon
(15 ml)fresh parsley roughly chopped
-
1 tablespoon
(15 ml)fresh scallion chopped
-
1 tablespoon
(15 ml)freshly squeezed lemon juice
-
1 tablespoon
(15 ml)extra virgin olive oil
-
1 teaspoon
(5 ml)fresh ginger
-
To taste
Himalayan salt
-
1 teaspoon
(5 ml)chili flakes
-
1/2 cup
(125 ml)berries
-
1
English cucumber thinly sliced into long strips using a mandoline or leeler
-
Optional
microgreens
Preparation
Preheat the BBQ on high.
In a bowl, combine the avocado, basil, parsley, scallions, lemon juice, olive oil, ginger, salt, chili flakes, and berries. Whisk until you get a smooth texture. Set aside.
Spread a thin layer of the mixture onto each strip of cucumber. Set aside.
Grill the smoked duck breast and figs on the BBQ for 2 minutes (this step is optional).
Thinly slice the smoked duck breast. Add 3 or 4 slices on top of each cucumber strip.
Roll and use a toothpick to hold each roll in place.
Top with your favourite microgreens.
Source: Canards du Lac Brome
Source :
Canards du Lac Brome
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
