avec mélange de champignons et farro
Cette recette « Découverte » vous fera essayer une combinaison copieuse de saveurs classiques : canard juteux, farro grillé et champignons poêlés. En touche finale : le glaçage balsamique sucré-salé. Riche en protéines (50 g de protéines ou plus) est basé sur un calcul par portion de la quantité de protéines de la recette. Ingrédients : Poitrine de canard • Mélange de champignons (champignons cremini, champignons blancs, pleurotes) • Oignon rouge • Farro (blé) • Épinards • 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) • 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) • Sel d'ail (sel, poudre d'ail, dioxyde de silicium)
Allergens
Utensils
Tags
Poitrine de canard
2 unit(s)
Farro
0.5 cup
Concentré de bouillon de poulet
1 unit(s)
Oignon rouge
1 unit(s)
Sel d'ail
2 g
Bébés épinards
56 g
Glaçage balsamique
2 tbsp
Mélange de champignons
200 g
Beurre
0.5 tbsp
Poivre
0.125 tsp
Huile
0.5 tbsp
Sel
0.125 tsp
- Before starting, preheat the oven to 450˚F
- Wash and dry all produce.
- Heat a medium pot over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then farro. Cook for 1-2 min, stirring often, until toasted and fragrant.
- Add 1 tsp (2 tsp) salt and 3 cups (6 cups) water. Bring to a boil over high.
- Once boiling, reduce heat to medium-low. Cook uncovered for 16-18 min, until farro is tender.
- Drain, then return farro to the pot, off heat.
- Add 1/2 tbsp (1 tbsp) butter, then stir until melted.
- Meanwhile, pat duck dry with paper towels.
- Using a sharp knife, score the skin side of duck in a criss-cross pattern. Season with salt and pepper.
- Add duck to a cold, large non-stick pan, skin-side down. Cook over medium heat for 10-12 min, until skin is crispy.
- Flip and cook for 2-3 min, until golden.
- Transfer duck to a parchment-lined baking sheet, skin-side up.
- Roast in the middle of the oven for 8-13 min, until cooked through.**
- Discard all but 1 1/2 tbsp (3 tbsp) duck fat from the pan. (TIP: You can save duck fat for other creations if you like.)
- Meanwhile, peel, then cut onion into 1/4-inch slices.
- Thinly slice mushrooms.
- Roughly chop spinach.
- When farro is almost done, reheat the pan with reserved duck fat over medium-high.
- When hot, add onions. Cook for 2-3 min, stirring occasionally, until softened slightly.
- Add mushrooms. Cook for 4-6 min, stirring occasionally, until softened. Season with 1/2 tsp (1 tsp) garlic salt and pepper.
- Drizzle half the balsamic glaze over veggies. Cook for 1 min, stirring often, until coated.
- To the pan with veggies, add farro, spinach and broth concentrate. Cook for 1-2 min, stirring often, until spinach wilts.
- Season with salt and pepper.
- When duck is done, transfer to a plate to rest for 3-5 min.
- Thinly slice duck.
- Divide mixed mushroom farro between plates. Top with duck.
- Drizzle remaining balsamic glaze over top.
720
kcal
Calories
28
g
Fat
8
g
Saturated Fat
19
g
Carbohydrate
13
g
Sugar
6
g
Dietary Fiber
61
g
Protein
295
mg
Cholesterol
780
mg
Sodium
0.4
g
Trans Fat
1500
mg
Potassium
50
mg
Calcium
10
mg
Iron
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