Canard glacé aux figues et à la moutarde

De luxe

Riche en protéines

Nouveau

avec écrasé de pommes de terre au fromage de chèvre et gras de canard

12 min

Difficulté: 1/3

Ingrédients : Poitrine de canard • Pomme de terre à chair jaune • Poire • Épinards • Tartinade de figues (sucres (sucre, glucose, figues séchées), eau, amidon de maïs modifié, sel, pectine, acide citrique, acide ascorbique, sorbate de potassium, benzoate de sodium) • Fromage de chèvre (lait de chèvre pasteurisé, cellulose en poudre, sel marin, sorbate de potassium, culture bactérienne, enzyme microbienne) (lait) • Garniture de salade (canneberges, huile de tournesol, sucre de canne, graines de tournesol grillées, noix de soya salées grillées, graines de pepitas, huile de soya et/ou de canola) (soya) • Vinaigre balsamique (vinaigre de vin, moût de raisin cuit, jus de raisin concentré, colorant caramel, arôme naturel, sulfites) (sulfites) • 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) • Ciboulette.

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Utensils

Papier sulfurisé

Plaque de cuisson

Grande casserole

Cuillères à mesurer

Presse-purée

Grand bol

Grande poêle antiadhésive

Fouet

Verre doseur

Passoire

Tags

Riche en protéines

Nouveau

Speciality

SEO

Ingrédients

Poitrine de canard

2 unit(s)

Pommes de terre à chair jaune

350 g

Poire

1 unit(s)

Bébés épinards

56 g

Ciboulette

7 g

Fromage de chèvre, émietté

0.25 cup

Garniture de salade

28 g

Tartinade de figues

2 tbsp

Vinaigre balsamique

1 tbsp

Moutarde à l’ancienne

1 tbsp

Lait

2 tbsp

Huile

1 tbsp

Sel

0.25 tsp

Poivre

0.25 tsp

Preparation

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
Remove any brown spots from potatoes, then cut into 1-inch pieces.
To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high. Cook for 10-12 min, until fork-tender.
Drain and return potatoes to the same pot, off heat. Set aside.

Pat duck dry with paper towels.
On a separate cutting board, using a sharp knife, score skin side of duck in a criss-cross pattern. Season with salt and pepper.
To a cold, large non-stick pan, add duck skin-side down. Cook over medium for 8-12 min, until skin is crispy.
Transfer duck to a parchment-lined baking sheet, skin-side up.

Remove the pan from heat.
To a small heat-proof bowl, add 2 tbsp (4 tbsp) duck fat. Set aside. Discard any remaining duck fat.
Roast duck in the middle of the oven for 8 - 13 min, until cooked through.**
When duck is done, transfer to a plate to rest for 3-5 min.

Meanwhile, on a clean cutting board, core, then thinly slice pear.
Thinly slice chives.
In a large bowl, whisk together half the vinegar, 1/2 tbsp (1 tbsp) fig spread and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Add spinach and pears. (TIP: Do not toss salad until step 6.)

When duck is done and resting, reheat the same pan (from step 3) over medium-high.
When hot, add mustard, remaining fig spread, remaining vinegar and 1/4 cup (1/2 cup) water. Cook for 1-3 min, stirring occasionally, until fig spread melts and glaze thickens slightly. Season with salt and pepper.

Into potatoes, roughly mash half the goat cheese, half the chives, reserved duck at and 2 tbsp (4 tbsp) milk. Season with salt and pepper.
Stir in any duck resting juices into glaze.
Toss salad.
Thinly slice duck.
Divide duck, smashed potatoes and salad between plates.
Spoon glaze over duck, then sprinkle with remaining chives.
Sprinkle salad topping mix and remaining goat cheese over salad.