avec purée onctueuse à l’ail
La confiture de figues ajoute de la douceur et de l’élégance au plat, tout en équilibrant la richesse de la peau de canard dorée et croustillante. Un repas simple à préparer, mais combien luxueux! Vous aurez l’impression de souper dans un restaurant! Ingrédients : Poitrine de canard • Pomme de terre à chair jaune • Pois mange-tout • Pois sucrés • Crème 35% (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) (lait) • Échalote • 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) • Glaçage balsamique (sucres (sucre, glucose), vinaigre balsamique (vinaigre de vin, mout de raisins, sulfites), eau, vinaigre, gomme de xanthane, caramel, sorbate de potassium, sulfites) (sulfites) • Mélange d’herbes (persil, thym) • Concentré de bouillon de poulet (sucres (maltodextrine, sucre), bouillon de poulet, graisse de poulet, arôme de poulet (bouillon de poulet, sel, arôme, eau, acide glutamique, gras de poulet, poudre de poulet, gomme xanthane, huile de tournesol biologique), sel, extrait de levure, gomme xanthane, arôme naturel) • Ail.
Allergens
Utensils
Tags
Poitrine de canard
2 unit(s)
Pommes de terre à chair jaune
350 g
Échalote
1 unit(s)
Gousses d'ail
2 unit(s)
Persil et thym
14 g
Tartinade de figues
2 tbsp
Glaçage balsamique
2 tbsp
Concentré de bouillon de poulet
1 unit(s)
Pois mange-tout
113 g
Pois sucrés
113 g
Crème
56 mL
Beurre non salé
3 tbsp
Sel
0.25 tsp
Poivre
0.125 tsp
- Cut potatoes into 1-inch pieces.
- Combine potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) in a large pot (use same for 4 ppl).
- Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium. Simmer uncovered, until fork-tender, 10-12 min.
- Meanwhile, pat duck dry with paper towels.
- Using a sharp knife, score the skin of the duck breasts in a criss-cross pattern. Season with salt and pepper.
- Add duck, skin-side down, to a cold large non-stick pan. Cook over medium heat until skin is crispy, 10-12 min. Flip duck and cook until golden, 2-3 min.
- Transfer to a parchment-lined baking sheet, skin-side up. (NOTE: Reserve pan and 1/2 tbsp (1 tbsp) duck fat for step 4.)
- Roast in the middle of the oven until duck is cooked through, 8-13 min.**
- Meanwhile, trim snap peas.
- Trim snow peas.
- Peel, then finely chop shallot.
- Peel, then mince or grate garlic.
- Roughly chop parsley.
- Strip 1 tbsp (2 tbsp) thyme leaves from stems, then finely chop.
- Add cream, garlic, half the thyme and 2 tbsp (4 tbsp) butter to a small pot.
- Bring to a simmer over medium heat and cook until butter melts, 3-4 min.
- Remove heat. Cover and set aside.
- Heat pan with reserved duck fat (from step 2) over medium-high.
- When hot, add half the shallots. Cook, stirring often, until tender-crisp, 1-2 min.
- Add snap peas, snow peas and 2 tbsp (1/4 cup) water. Season with salt and pepper. Cook, stirring often, until water is absorbed and veggies are tender, 3-4 min.
- Transfer to a plate, then cover to keep warm.
- Reheat the same pan over medium-low.
- When hot, add 1 tbsp (2 tbsp) butter, then remaining shallots and remaining thyme. Cook, stirring often, until softened, 3-4 min.
- Add fig spread, balsamic glaze, broth concentrate and 1/3 cup (1/2 cup) water. Cook, stirring often, until sauce thickens slightly, 2-3 min.
- When potatoes are fork-tender, drain and return to the same pot, off heat. Roughly mash steeped cream into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, then stir to combine.
- When duck is done, transfer to a plate to rest, 3-5 min. Thinly slice duck.
- Divide duck, mash and veggies between plates. Drizzle fig sauce over duck. Sprinkle parsley over top.
930
kcal
Calories
48
g
Fat
23
g
Saturated Fat
67
g
Carbohydrate
21
g
Sugar
7
g
Dietary Fiber
59
g
Protein
370
mg
Cholesterol
670
mg
Sodium
1.5
g
Trans Fat
2000
mg
Potassium
125
mg
Calcium
13.5
mg
Iron
avec écrasé de pommes de terre à l’ail
