Honey and garlic duck wing drumettes BBQ salad

• Préparation : 10 minutes
• Cuisson : 30 minutes
• Portions : 4

Ingrédients

• 1 package, 650g, Brome Lake Honey & Garlic Duck Wing Drumettes
• BBQ sauce of your choice
• 1 head iceberg lettuce, cut into thin ribbons
• 2 medium carrots, peeled and coarsely shredded
• 2 stalks of celery with leaves, julienned
• 115 g (1/4 lb) shredded smoked cheese of your choice (Gouda, cheddar, etc.)
• 2-3 mini cucumbers, sliced on an angle
• Marinated peperoncini

Préparation

1. Heat the honey and garlic wing drumettes following the package instructions.

2. In the meantime, mix the rest of the ingredients in a serving bowl, except for the peperoncini, and divide the salad onto 4-6 plates. Drizzle the BBQ vinaigrette over each plate and garnish with grilled duck wing drumettes and the peperoncini. Serve immediately.

Serve with fries cooked in duck fat or pieces of grilled pita bread.

Accompagnement

BBQ Vinaigrette

• 45 ml (3 tbsp) BBQ sauce of your choice
• 30 ml (2 tbsp) lemon juice
• 5-10 ml (1-2 tsp) liquid honey
• 1 garlic clove, degermed and crushed
• 2.5 ml (1/2 tsp) dried oregano
• 1 ml (1/4 tsp) flavoured salt of your choice
• 10 ml (2 tsp) dehydrated onion flakes
• 125 ml (1/2 cup) grape seed oil

 

1. Place all ingredients in an airtight container and cover. Shake well, and then set aside for at least 1 hour before serving to allow the flavours to develop. If preparing the recipe in advance, store the vinaigrette in a tightly covered container in the refrigerator, and allow to return to room temperature before using.