Duck salad with maple and goat cheese
Recipe
This recipe features our Xquise maple vinaigrette which is intended to be a great collaboration with our signature O d'érable.
Such a simple recipe, but one that is sure to impress your guests. It is possible to change the duck for chicken breast.
Enjoy your viewing & above all, enjoy your meal!
Duck confit salad
Ingredients
(2 servings)
- A package of fully cooked, vacuum-packed confit duck legs
- A spring lettuce mix
- A pear cut into thin slices
- 12 to 15 raspberries
- A few thinly sliced red onions
- 50 gr. crumbled snow goat cheese
- ½ baguette of bread
- Sweet olive oil
- Exquisite maple vinaigrette
- A balsamic glaze
Duck confit salad
Ingredients
(2 servings)
- A package of fully cooked, vacuum-packed confit duck legs
- A spring lettuce mix
- A pear cut into thin slices
- 12 to 15 raspberries
- A few slices of chopped red onions
- 50 gr. crumbled snow goat cheese
- ½ baguette
- Sweet olive oil
- Exquisite maple vinaigrette
- A balsamic glaze
Preparation
- Cook duck legs according to package directions.
- Slice the baguette on an angle, place the slices on a baking tray and brush with olive oil.
- 10 minutes before the end of cooking the duck, put the slices of bread in the oven so that they are slightly crispy.
- On two plates, place the salad mixture, add the duck legs and distribute the pears, raspberries, red onions and goat cheese.
- Pour in the Xquise vinaigrette to taste and finish with a dash of balsamic glaze.
- Serve with the bread croutons.
Enjoy your food !
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