reCIPE - véro MAgazine

Duck and raspberry salad

For your Holiday gourmet salads, we're suggesting a quicker solution using Spring Mix by Attitude Fraîche, with lettuce shoots, fruits and a home-style vinaigrette.

Yields 4 servings

 

Recipe : Vanessa Trahan 
Photo : Ariel Tarr
Stylist : Anne Gagné

 

 

 

 

INGRÉDIENTS

  • Spring mix by Attitude Fraîche, family size
  • 2 duck breasts
  • 1/4 cup (60 mL) raspberry purée *
  • 25 ml (5 teaspoons) red wine vinegar
  • 10 mL (2 teaspoons) maple syrup
  • 1 stem of fresh rosemary
  • 1 bay leaf
  • 1 apple (optional)
  • 5 ml (1 teaspoon) of hemp seeds

PREPARATION

  1. In a container or freezer bag, combine raspberry purée, vinegar and maple syrup.
  2. Put the duck breasts in thE marinade, add the hemp seeds, rosemary and bay leaf and marinate for 24 hours in the fridge.
  3. Preheat the oven to 200 ° C (400 ° F). Remove the duck from the marinade and transfer to a baking sheet with the skin facing up.
  4. Roast in the oven for 8 to 10 minutes or until the flesh is pink and the skin is golden.
  5. Remove the duck from the oven, transfer the breasts to a plate, cover with aluminum foil loosely and let stand about 20 minutes.
  6. In a large salad bowl, combine the spring mix with its garnish and raspberry vinaigrette.
  7. If desired, slice thin pieces of apple and garnish the salad.
  8. Cut the duck into thin slices and serve with the salad.

* For a homemade purée,  using a food processor, pulse 1 cup thawed frozen raspberries to a smooth puree. Then pass through a fine sieve to eliminate seeds.

* SOURCE : VÉRO Magazine