CANARD FUMÉ ET BROCOLI AUX AMANDES - Smoked duck with broccoli and almonds
PREP TIME: 15-20 mins
TOTAL TIME: 15-20 mins
SERVING SIZE: serves 4
Ingredients
250 g (8oz) broccoli florets
salt, freshly ground black pepper
30 g (1 oz) sliced almonds
1 x 300 g (10 oz) smoked duck breast
Hazelnut oil vinaigrette
3 tbsp cider vinegar or red wine vinegar
salt, freshly ground black pepper
5 tbsp hazelnut oil
5 tbsp sunflower oil
Method
- Divide the broccoli into tiny sprigs and trim the stalks. Blanch the sprigs in salted boiling water for 1 minute, drain and refresh immediately under cold running water. Drain again and leave to dry on kitchen paper.
- Put the almonds in a non-stick frying pan and toss over moderate heat for about 3 minutes until evenly toasted. Turn into a bowl and set aside to cool.
- Hazelnut oil vinaigrette: Put the vinegar in a large bowl; add salt and pepper to taste, then whisk in the oils. Add the broccoli and toss well to coat in the dressing. Set aside for at least 30 minutes.
- Cut the smoked duck in the diagonal into thin slices.
- To serve: Arrange the duck on individual plates, overlapping the slices slightly. Toss the almonds with the broccoli and spoon next to the duck. Drizzle any vinaigrette from the bottom of the bowl over the broccoli or over the duck if you prefer, and grind the black pepper over the top.
