Warm duck and leek salad with mustard vinaigrette
Allergens:
Ingredients for 5 portions
Calculate portions
Duck thighs comfit
2.5 ud
Leek
6.0 ud
Walnut oil
0.1 l
Poultry stock
0.1 l
Wholegrain mustard
3.0 g
Vine tomato
0.08 kg
Shallots
0.05 kg
Table salt
3.0 g
Modena vinegar, bottle
0.1 l
Green leek
0.04 ud
Poultry carcasse
0.02 kg
Water
0.1 l
Powdered vegetable stock
0.007 kg
Curly endive
0.1 ud
Purple curly endive
0.1 ud
Oakleaf lettuce
0.1 ud
Red chicory
0.1 ud
Rocket
10.0 g
Watercress
25.0 g
Radish
0.025 kg
Cherry tomato
0.05 kg
Vinegar
0.005 l
Table salt
0.5 g
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 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.
SET UP
- 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)
Energy
494.53
kcal
Carbohydrates
23.53
g
Proteins
25.06
g
Lipids
51.67
g
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.
Needed recipes
-
Type of dish
- Beers
- Legumes
- Sándwich
- Pizzas, patty
- Cocktails
- Ice creams and sorbets
- Pasta
- Dessert
- Meats
- Breakfasts and brunch
- Birds
- Salads
- Shellfish
- Bread and pastries
- Finger foods
- Main course
- Burguers
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Pastries
- Soups and creams
- Fish
- Rices
- Eggs
- Patty
- Cheeses
- liqueur
- Appetizers and canapes
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed