Corn Salad with Duck, Orange Vinaigrette

• Préparation : 25 minutes
• Cuisson : 25 minutes
• Portions : 6

Ingrédients

• 4 boneless Brome Lake duck breasts
• 6 corn cobs, husked
• Salt and fresh-ground pepper to taste
• 1 small red onion, diced
• 1 red bell pepper, diced
• 60 ml (1/4 cup) chopped fresh parsley
• 30 ml (2 tbsp.) minced fresh cilantro
For the dressing:
• 80 ml (1/3 cup) olive oil
• 45 ml (3 tbsp.) orange juice
• 30 ml (2 tbsp.) white balsamic vinegar
• 30 ml (2 tbsp.) chopped fresh chives
• 15 ml (1 tbsp.) orange zest
• 15 ml (1 tbsp.) old-fashioned mustard
• Salt and fresh-ground pepper to taste

Préparation

1. Preparation: 25 minutes
   Standing time: 15 minutes
   Cooking: 25 minutes
   Servings: 6

   Lactose free | Nut free | Egg free | Gluten free

2. About 15 minutes before cooking, take the duck breasts out of the refrigerator and let rest at room temperature.

3. Preheat the barbecue to medium-high heat (approximately 220°C or 425°F).

4. In a bowl, combine the ingredients for the dressing. Brush the corn cobs with a quarter of the dressing.

5. Place the corn cobs on a hot and oiled barbecue grill. Close the lid and cook for 10 to 12 minutes, turning the cobs several times during cooking. Remove from heat and let cool before shelling the cobs.

6. Pat duck breasts dry with paper towel and trim off excess fat. Using a knife, make grid-like incisions in the skin of the breasts, taking care not to cut into the flesh. Season with salt and pepper.

7. Turn off the burners on one side of the barbecue. Place the breasts on the hot and oiled grill above the lit burners. Brown for 1 minute on each side. Move the breasts to the side of the grill where the burners are off, and place skin side down for indirect cooking. Close the lid and continue cooking for 8 to 10 minutes, until the internal temperature of the breasts reaches 58°C (137°F) on a cooking thermometer.

8. Return the breasts to the side over the lit burners, skin side up, and continue cooking for another 2 minutes. Remove from the grill and transfer to a plate. Cover loosely with foil and let rest for 3 to 4 minutes before slicing.

9. In a salad bowl, mix the corn kernels with the remaining vinaigrette, onion, bell pepper, parsley, and cilantro.

10. Just before serving, garnish the salad with the sliced duck.

Trucs et astuces

PER SERVING

Calories 542
Protein 28g
Fat 41 g
Carbohydrates 22g
Fiber 2g
Iron 4mg
Calcium 13mg
Sodium 203mg