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Avocado and orange salad with duck confit 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
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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

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6
Main course
0:15
Preparation
0:15
COOKING
1:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    Brome Lake duck leg confit
  • 3
    medium avocados
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    ORGANIC AVOCADOS

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    AVOCADOS

    AVOCADOS

    2 for/ $4.00

    PRODUCT OF MEXICO


  • 3
    seedless oranges sectioned with pith removed

  • sliced almonds toasted
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    NATURE’S NUTS ALMOND BUTTER

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  • Cranberry vinaigrette
  • 4 tablespoon
    (60 ml)
    dried unsweetened cranberries
  • 2/5 cup
    (100 ml)
    avocado oil or olive oil
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  • 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)
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    115 g PRODUCT OF ONTARIO


  • To taste
    salt & pepper
Imprimer ma sélection

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

Legal Notice

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.

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