Cooking time

Your cart is currently empty.

Voir nos produits

Garden Salad with Shredded Duck

  • Preparation : 15 minutes
  • Cooking : 3 minutes
  • Portions : 4

Ingredients

  • 2 packages (200 g each) of Brome Lake Ducks Shredded Duck Confit
  • 2 carrots, julienned
  • 80 ml (1/3 cup) balsamic vinegar
  • 1 litre (4 cups) spring lettuce mix
  • 12 to 15 multi-coloured cherry tomatoes, cut in half
  • ½ small red onion, sliced
  • Choice of microgreens

Preparation

  1. Preparation time: 15 minutes
    Marinating time: 15 minutes
    Cooking time: 3 minutes
    Servings: 4

  2. In a bowl, toss the carrots with 30 ml (2 tbsp) of the balsamic vinaigrette. Cover and marinate for 15 minutes to 2 hours in the refrigerator.

  3. When ready to cook, heat a large skillet over medium heat. Reheat the shredded duck for 3 to 4 minutes, stirring constantly. Remove from heat and let cool.

  4. In a salad bowl, combine the lettuce with the marinated carrots, tomatoes, onion, and the rest of the vinaigrette. Top with the shredded duck and, if desired, the microgreens.

Leave a Reply

Your email address will not be published. Required fields are marked *