Chicken & poultry , Main dishes , Salads & bowls

Cider and maple magret duck breast salad

Name: Cider and maple magret duck breast salad
Prep time: 35 min
Cook time: 20 min
Yield: 4
Cuisine: Québécoise
Ingredients: 2 magret duck breasts 375g each, skin scored; 1/2 cup apple cider; The juice and zest of 1/2 lime; 2 tablespoons maple syrup; 1 tablespoon olive oil; Salt and pepper from the mill; 1/4 cup apple cider; 3 tablespoons Dijon mustard; 2 tablespoons maple syrup; 1 tablespoon white balsamic vinegar; 1 tablespoon olive oil; Salt and pepper from the mill; 6 cups mixed salad; 1 cup bean sprouts; 10 radishes cut into small quarters; 2 red Lobo apples, cut into sticks; 1/4 cup finely sliced red onion; 1/4 cup coarsely chopped walnuts

Preparation 35 min
Refrigeration 24 h
Cooking 20 min
Servings 4
Freezing I do not suggest

As the hot weather approaches, it’s time to take out the proper meals! Like this cider and maple magret duck breast salad. The marinade is good for the morale and the tender duck is sweet on the palate. White wine, sandals, good music. Why ask for more?

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Ingredients for the marinade

2 magret duck breasts 375g each, skin scored
1/2 cup apple cider
The juice and zest of 1/2 lime
2 tablespoons maple syrup
1 tablespoon olive oil
Salt and pepper from the mill

Ingredients for the dressing

1/4 cup apple cider
3 tablespoons Dijon mustard
2 tablespoons maple syrup
1 tablespoon white balsamic vinegar
1 tablespoon olive oil
Salt and pepper from the mill

Ingredients for the salad

6 cups mixed salad
1 cup bean sprouts
10 radishes cut into small quarters
2 red Lobo apples, cut into sticks
1/4 cup finely sliced red onion
1/4 cup coarsely chopped walnuts

Preparation

Place the duck breasts in a large, airtight dish. Set aside.
In a bowl, pour remaining marinade ingredients, season with salt and pepper and mix. Pour on the duck, toss well and reserve in the fridge for 24 hours.
In a bowl, add ingredients for the salad dressing, season with salt and pepper and mix. Set aside.
Drain the duck, place in a cold skillet and heat over low heat. Cook for 12 to 15 minutes, to melt the fat gently. Move regularly and remove the fat as you go.
Increase to medium heat, turn breasts over and continue cooking for 5 to 7 minutes, or until the internal temperature reaches 135°F. Place on a plate, cover with foil and let stand for 5 minutes. Slice and reserve.
In a large bowl, add salad ingredients, pour vinaigrette to taste and toss well. Pour into a large presentation plate, place the duck slices on top and serve immediately!

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To help you make this recipe

Our sommeliers suggest

BLOCK NINE PINOT NOIR 2016

This solid pinot noir will make you even more fond of these duck breast with maple. Notes of chocolate and barley sugar with a long and complex finish. Enjoy your meal ! See the product

CHARLES HENRI ALE DORÉE, BRASSERIE LES 2 FRÈRES, 5.2%

This Golden Ale will charm you with its aromas and balance. Its European malts give it a roundness on the palate that harmonizes perfectly with the finesse of its noble hops. * Available in SAQ exclusively * See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

Our sommeliers suggest

BLOCK NINE PINOT NOIR 2016

This solid pinot noir will make you even more fond of these duck breast with maple. Notes of chocolate and barley sugar with a long and complex finish. Enjoy your meal ! See the product

CHARLES HENRI ALE DORÉE, BRASSERIE LES 2 FRÈRES, 5.2%

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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