Warm duck and leek salad with mustard vinaigrette
Duck thighs comfit 2.5 ud
Leek 6.0 ud
Wholegrain mustard 3.0 g
Vine tomato 0.08 kg
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 the 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.
- Finally, 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.
- Heat the leek separately and the filleted duck thigh (it can be done in the microwave or in the 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.
- Decorate the dish with the mustard vinaigrette, reduced Modena vinegar and the duck jelly cubes, (the juice that the duck has released in the confiting process).
Nutritional information (1 portion)
Fiber 8.17 g
Saturates 10.42 g
Monounsaturated fatty acids 11.34 g
Polyunsaturated fatty acids 14.98 g
Cholesterol 0.05 mg
Calcium 146.75 mg
Iron 3.27 mg
Zinc 0.75 mg
Vitamin A 166.36 ug
Vitamin C 54.44 g
Folic acid 180.25 ug
Salt (Sodium) 1972.9 mg
Sugars 18.05 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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