Nutrition Facts
4 servings
4
Warm Buckwheat Salad with Duck Confit
Duck is not just limited to the essentials! This original recipe gives it a boost.
Ingredients
2 duck confit thighs
1 vegetable broth
200 buckwheat
1 red onion
150 raspberries
4 olive oil
2 balsamic vinegar
The seeds of half a pomegranate.
A few basil leaves
Salt and freshly ground pepper
Directions
1
Bring the vegetable broth to a boil. Add the root and cook it for about fifteen minutes until it is tender. When it is cooked, drain it and rinse it with cold water. Set aside. Preheat the oven to 200°C.
2
Place the duck thighs, skin side up, on a baking sheet. Bake for about 15 minutes. Debone the thighs and shred the meat. Set aside.
3
Peel the red onion and slice it thinly. Coarsely crush half of the raspberries with a fork. Emulsify the olive oil and balsamic vinegar. Add the raspberry puree and mix well. Season with freshly ground pepper.
4
In a serving dish, mix the buckwheat and red onion. Add the pomegranate seeds, young shoots, shredded duck confit, and the remaining raspberries.
5
To finish, season with vinaigrette, then garnish with basil leaves. Serve immediately.
Ingredients
Ingredients
2 duck confit thighs
1 vegetable broth
200 buckwheat
1 red onion
150 raspberries
4 olive oil
2 balsamic vinegar
The seeds of half a pomegranate.
A few basil leaves
Salt and freshly ground pepper
Directions
Directions
1
Bring the vegetable broth to a boil. Add the root and cook it for about fifteen minutes until it is tender. When it is cooked, drain it and rinse it with cold water. Set aside. Preheat the oven to 200°C.
2
Place the duck thighs, skin side up, on a baking sheet. Bake for about 15 minutes. Debone the thighs and shred the meat. Set aside.
3
Peel the red onion and slice it thinly. Coarsely crush half of the raspberries with a fork. Emulsify the olive oil and balsamic vinegar. Add the raspberry puree and mix well. Season with freshly ground pepper.
4
In a serving dish, mix the buckwheat and red onion. Add the pomegranate seeds, young shoots, shredded duck confit, and the remaining raspberries.
5
To finish, season with vinaigrette, then garnish with basil leaves. Serve immediately.
Notes
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