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Pulled Duck Salad

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Pulled Duck Salad

with arugula, millet, fennel and orange

Informations supplémentaires
30 min. | 878 kcal | easy | Signature | Printable version
1. Cook the duck Preheat oven to 400°F. Put the duck legs in a baking dish. Cook in the oven for 14-16 minutes. Put the duck on a cutting board, let cool for a few minutes and pull apart with forks or chop with a knife.
2. Cook the millet Bring a pot of water with salt and pepper to a boil. Add the millet and cook 12-15 minutes until tender. Drain.
3. Setup Zest the orange then peel it. Seperate into quarters. Thinly slice the fennel and radish with a knife or mandoline. Roughly chop the pistachios. Thinly slice the basil. Peel the carrot completely to make ribbons.
4. Make the sauce In a bowl, whisk the honey with the Dijon mustard, the zest, the basil, a generous drizzle of oil and 1-2 tbsp. of balsamic vinegar. Season to taste.
5. Roast the pistachios Heat a skillet over medium-high heat. Roast the pistachios 3-4 minutes until fragrant. Remove from the skillet.
6. Plate your dish Mix the millet with the arugula, fennel, radish, oranges, carrot and pistachios. Garnish with the duck and the sauce. Bon appétit!
280gPulled duck leg
1unitOrange(s)
40gArugula
0.5unitFennel Bulb(s)
2unitRadishes
30gPistachios
1unitBasil
140gMillet
42gHoney
1unitCarrot(s)
20mlDijon Mustard
What you need baking dish, bowls, pot, strainer, whisk
878 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 82g
27%
fat 34g
52%
cholesterol 207mg
69%
fiber 12g
48%
protein 60g
saturated 10g
50%
sodium 596mg
25%
sugar 22g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg