Informations supplémentaires
30 min.
|
878 kcal
|
easy
|
|
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