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Poke Bowl Salad with Duck Confit and Pineapple

  • Preparation : 30 minutes
  • Cooking : 15 minutes
  • Portions : 6-8
salade poke canard


  • 2 Brome Lake duck legs confit
  • 1 x 300-400 g package Chinese noodles of your choice
  • Grapeseed oil
  • Toasted sesame oil
  • Sesame seeds
  • 3 green onions, sliced
  • Sea salt and ground white pepper
  • 1½ - 2 cups prepared edamame beans
  • ½ fresh pineapple, trimmed and cut into cubes
  • Garlic and chili sauce


  1. Reheat the duck legs confit following the instructions on the package.

  2. Meanwhile, cook the noodles according to the instructions on the package. Drain and transfer to a large bowl. Add grapeseed oil and toasted sesame oil to the noodles until thoroughly covered. Sprinkle with sesame seeds and green onions, and season to taste with salt and white pepper. Toss well.

  3. Remove the duck legs confit from the oven and allow to cool for 10 minutes before removing the flesh and cutting into cubes.

  4. Divide the pasta among 6 shallow bowls, then top with the edamame beans, cubed pineapple and pieces of duck confit. Sprinkle with sesame seeds and serve immediately with Asian garlic and chili sauce.

Recipe developed by Nicolas Vallée, professional chef

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