avec fromage de chèvre et purée au gras de canard
Ingrédients : Poitrine de canard • Pomme de terre à chair jaune • Poire • Épinards • Tartinade de figues (sucres (sucre, glucose, figues séchées), eau, amidon de maïs modifié, sel, pectine, acide citrique, acide ascorbique, sorbate de potassium, benzoate de sodium) • Fromage de chèvre (lait de chèvre pasteurisé, cellulose en poudre, sel marin, sorbate de potassium, culture bactérienne, enzyme microbienne) (lait) • Garniture de salade (canneberges, huile de tournesol, sucre de canne, graines de tournesol grillées, noix de soya salées grillées, graines de pepitas, huile de soya et/ou de canola) (soya) • Vinaigre balsamique (vinaigre de vin, moût de raisin cuit, jus de raisin concentré, colorant caramel, arôme naturel, sulfites) (sulfites) • Moutarde à l’ancienne (eau, vinaigre blanc, graines de moutarde, vinaigre de vin blanc, sel, sucre, son de moutarde, acide citrique, curcuma, épices, extrait d'épices, arôme naturel, gomme xanthane) (moutarde) • Ciboulette.
Allergens
Tags
Magret de canard
2 unit(s)
Pomme de terre à chair jaune
350 g
Poire
1 unit(s)
Jeunes épinards
56 g
Chives
7 g
Fromage de chèvre, émietté
0.25 cup
Garniture de salade
28 g
Tartinade de figues
2 tbsp
Vinaigre balsamique
1 tbsp
Moutarde à l’ancienne
1 tbsp
Lait*
2 tbsp
Sel*
0.25 tsp
Poivre*
0.25 tsp
Huile*
1 tbsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high. Cook for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat. Set aside.
- Pat duck dry with paper towels.
- On a separate cutting board, using a sharp knife, score skin side of duck in a criss-cross pattern. Season with salt and pepper.
- To a cold, large non-stick pan, add duck skin-side down. Cook over medium for 8-12 min, until skin is crispy.
- Transfer duck to a parchment-lined baking sheet, skin-side up.
- Remove the pan from heat.
- To a small heat-proof bowl, add 2 tbsp (4 tbsp) duck fat. Set aside. Discard any remaining duck fat.
- Roast duck in the middle of the oven for 8-13 min, until cooked through.**
- When duck is done, transfer to a plate to rest for 3-5 min.
- Meanwhile, on a clean cutting board, core, then thinly slice pear.
- Thinly slice chives.
- In a large bowl, whisk together half the vinegar, 1/2 tbsp (1 tbsp) fig spread and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Add spinach and pears. (TIP: Do not toss salad until step 6.)
- When duck is done and resting, reheat the same pan (from step 3) over medium-high.
- When hot, add mustard, remaining fig spread, remaining vinegar and 1/4 cup (1/2 cup) water. Cook for 1-3 min, stirring occasionally, until fig spread melts and glaze thickens slightly. Season with salt and pepper.
- Into potatoes, roughly mash half the goat cheese, half the chives, reserved duck fat and 2 tbsp (4 tbsp) milk. Season with salt and pepper.
- Stir any duck resting juices into glaze.
- Toss salad.
- Thinly slice duck.
- Divide duck, smashed potatoes and salad between plates.
- Spoon glaze over top of duck, then sprinkle with remaining chives.
- Sprinkle salad topping mix and remaining goat cheese over salad.
800
kcal
Calories
34
g
Fat
9
g
Saturated Fat
63
g
Carbohydrate
22
g
Sugar
8
g
Dietary Fiber
59
g
Protein
300
mg
Cholesterol
690
mg
Sodium
0.4
g
Trans Fat
1950
mg
Potassium
125
mg
Calcium
11.5
mg
Iron
