Cooking time 5 to 20 min 20 to 30 min 30 min and more

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Duck and Blueberry Summer Salad

Preparation : 15 minutes
Cooking : 5 minutes
Portions : 4

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Ingredients

1 package shredded duck
1 head curly lettuce
1 handful arugula
1 small radicchio, quartered
15 ml (1 tbsp) olive oil
1 pint Quebec blueberries
1 container mini bocconcini
2 Lebanese cucumbers, sliced
3 radishes, quartered
125 ml (½ cup) chopped Quebec hazelnuts
60 ml (¼ cup) honey

Vinaigrette:

125 ml (½ cup) neutral oil of your choice
60 ml (¼ cup) white balsamic vinegar
15 ml (1 tbsp) blueberry jam
Salt and pepper

Preparation

In a dry pan, toast the hazelnuts. Once they begin to brown, add the honey and a pinch of salt. Set aside.
Preheat the BBQ. Brush the radicchio quarters with the oil, and season with salt, and pepper. Grill for a few minutes on each side.
Mix all the vinaigrette ingredients and adjust the seasoning.
Heat the duck in the microwave for a few minutes and shred with a fork.
Assemble the salad ingredients in a bowl. Top with the duck and hazelnuts.

Recipe created by @SandraFoodieCreative
Grand winner of MasterChef Quebec
Photo credit: FP Production

5 to 20 min 20 to 30 min 30 min and more

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