Recipe #4470
Duck confit in warm salad
| Preparation: | 5 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 15 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Game meats |
| Source: | Metro |
Wine & food pairing
Could also interest you
Recipe ingredients
- 2 warm duck confit legs2 cups (500 mL) mesclun lettuce
- 1 apple cut in julienne, macerated in 2 Tbsp. (30 mL) apple wine (Pomme de glace)
- Sauce
- 1 Tbsp. (15 mL) butter*
- 2 Tbsp. (30 mL) shallot, minced
- 2 Tbsp. (30 mL) cider vinegar
- 1/4 cup (60 mL) demi-glaze sauce
- 1/4 cup (60 mL) apple juice*
- Salt and ground pepper to taste
Preparation
Slightly reheat the duck confit legs. Serve the boneless duck legs on a bed of lettuce.
Pour sauce and garnish with the apple julienne.
Sauce
Sweat the shallot in butter, deglaze in vinegar, reduce by half. Add the demi-glaze sauce and the apple juice. Season.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Warm Duck Confit Salad
- Warm Citrus Fruit Salad
- Warm Pork and Maple Salad
- Warm Green Bean Salad
- Cassole of Brome Lake Duck Confit and Orange Duck and Pork Sausage
- Warm Apple Pork Salad
- Poached Eggs with Duck Confit and Arugula
- Roasted Brome Lake Duck Thighs Confit
- Duck Confit Salad with Aged Quebec Cheddar Dressing
- Duck Confit
Warm Duck Confit Salad
You like this recipe?
Please comment it with your account