avec salade de roquette et d’épinards avec avocat, orange et fromage de chèvre
Ingrédients : Pomme de terre à chair jaune • Confit de canard (canard, sel, herbes (thym, sarriette, romarin, marjolaine, lavande), épices, poivre noir) • Avocat • Oignon jaune • Oranges • Mélange roquette et épinards (roquette, épinards) • Fromage de chèvre (lait de chèvre pasteurisé, cellulose en poudre, sel marin, sorbate de potassium, culture bactérienne, enzyme microbienne) (lait) • Amandes • 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) • Vinaigre balsamique (vinaigre de vin, moût de raisin cuit, jus de raisin concentré, colorant caramel, arôme naturel, sulfites) (sulfites) • Mélange d’herbes (persil, thym) • Cassonade (sucre de canne, mélasse).
Allergens
Utensils
Tags
Confit de canard
2 unit(s)
Pomme de terre à chair jaune
400 g
Oignon jaune
1 unit(s)
Orange
1 unit(s)
Avocat
1 unit(s)
Mélange roquette et épinards
56 g
Persil et thym
14 g
Amandes, tranchées
28 g
Fromage de chèvre, émietté
0.5 cup
Moutarde à l’ancienne
1 tbsp
Vinaigre balsamique
1 tbsp
Cassonade
1 tbsp
Huile*
0.5 tbsp
Sel*
0.25 tsp
Poivre*
0.25 tsp
Butter*
0.5 tbsp
- Before starting, preheat broiler to high. Wash and dry all produce.
- Remove duck confit from the box, keeping plastic packaging intact. Place package in a large bowl. Fill with enough hot water from the tap to cover. Set aside.
- Heat a large non-stick pan over medium-high.
- While pan heats, remove any brown spots from potatoes, then cut into 1/4-inch rounds.
- Peel, then cut onion into 1/4-inch slices.
- When hot, add 1/2 tbsp (1 tbsp) butter. Swirl pan until butter melts.
- Add potatoes, onions and thyme sprigs. Season with salt and pepper. Cook for 6-8 min, stirring often, until golden. (NOTE: Potatoes will finish cooking in step 3.)
- Meanwhile, roughly chop parsley.
- Peel, pit, then cut avocado into 1/2-inch pieces.
- To a large bowl, add half the vinegar, half the mustard and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine.
- Add arugula and spinach mix, avocado and almonds. Place in the fridge.
- Once potatoes are golden, remove duck package from water. Carefully snip off 1 corner of the package.
- Drain half the duck liquid into a small pot and set aside.
- To the pan of potatoes and onions, add remaining duck liquid and 1/4 cup (1/2 cup) water. Season with salt and pepper.
- Reduce heat to medium-low. Cover and cook 10-14 min, stirring occasionally, until liquid is absorbed and potatoes are tender. (NOTE: If liquid absorbs too quickly before potatoes are tender, add more water, 1/4 cup at a time).
- Arrange duck legs on foil-lined baking sheet.
- Broil in the middle of the oven for 10-12 min, until skin is crispy.**
- Remove salad bowl from fridge.
- Cut a piece off top and bottom ends of orange. Place flat end of orange on a cutting board, then cut peel away from top to bottom, turning orange as you go.
- When peeled completely, slip a paring knife along each side of the membranes of each orange slice to release segments into the salad bowl.
- Squeeze the juice from the leftover orange membranes into the pot with duck liquid.
- Add brown sugar, remaining vinegar and remaining mustard. Season with salt and pepper.
- Bring to a simmer over medium-high. Cook for 3-5 min, stirring often until sauce is glaze-like.
- Remove and discard thyme stems from potatoes. Stir in half the parsley. Season with salt and pepper.
- Toss salad.
- Divide duck, potatoes and salad between plates.
- Sprinkle goat cheese over salad.
- Spoon citrus sauce over duck.
- Sprinkle remaining parsley over top.
960
kcal
Calories
56
g
Fat
14
g
Saturated Fat
82
g
Carbohydrate
17
g
Sugar
16
g
Dietary Fiber
38
g
Protein
110
mg
Cholesterol
820
mg
Sodium
0.5
g
Trans Fat
2200
mg
Potassium
225
mg
Calcium
7
mg
Iron
