Warm duck and leek salad
Allergens:
Ingredients for 5 portions
Calculate portions
Duck thighs comfit
1.0 ud
Puerro
3.0 ud
Aceite de nuez
0.1 l
Poultry stock
0.1 l
Wholegrain mustard
3.0 g
Tomate rama
0.08 kg
Pan
0.3 g
Vinagre de Módena
0.1 l
Escarola
0.1 ud
Escarola morada
0.1 ud
Lechuga hoja de roble
0.1 ud
Achicoria roja
0.1 ud
Rabanito
0.025 kg
Tomate cherry
0.05 kg
Aceite de oliva suave
0.05 l
Limón
0.05 kg
Elaboration
For the leeks:
- Use only the white part of the leek cut into 5 cm pieces, boil in salted water for 3 minutes.
- Finish cooking them in duck fat until soft. Remove the leeks from the fat and add salt.
For the duck:
- If it is not already confited, do so in the duck fat (24 hours before use).
For the mustard vinaigrette:
- With a whisk beat the mustard with the poultry white stock and emulsify with the walnut oil.
- Add the peeled tomato diced and a shallot cut into brunoise.
- For the bouquetiere of vegetables and the fine leek cut into julienne.
- For the basic vinaigrette.
- For the toast
- Cut slices of bread and toast in the oven.
SET UP
- Heat the leek separately and the filleted duck thigh (it can be heated in the microwave or in duck fat).
- Place the hot leeks in the centre of a plate and dress with the mustard vinaigrette.
- Place the duck fillets on top of the leeks and dress again with the vinaigrette.
- Place the vegetables dressed with the basic vinaigrette on the filleted duck.
- Transfer everything onto the slice of toast and add a cube of duck jelly.
Nutritional information (1 portion)
Energy
289.41
kcal
Carbohydrates
15.94
g
Proteins
11.29
g
Lipids
38.92
g
Fiber
5.17
g
Saturates
6.13
g
Monounsaturated fatty acids
11.34
g
Polyunsaturated fatty acids
14.83
g
Cholesterol
0.05
mg
Calcium
99.98
mg
Iron
2.49
mg
Zinc
0.55
mg
Vitamin A
109.42
ug
Vitamin C
38.84
g
Folic acid
120.21
ug
Salt (Sodium)
969.53
mg
Sugars
11.99
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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