Poitrine de canard glacée aux prunes
avec riz aux champignons et salade de chou et noix
Cette recette de souper haut de gamme met en vedette une association de saveurs sino-américaine classique : la prune et le canard. Un savoureux riz frit aux champignons et au bok choy, agrémenté d'ail frais, sert de base au canard, tandis qu'une salade croquante de concombre et d’arachides constitue l'accompagnement parfait!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrine de canard
¾ tasse(s)
Riz basmati
1 pièce(s)
Bok choy de Shanghai
200 g
Mélange de champignons
1 pièce(s)
Mini concombres
56 g
Carotte, en juliennes
2 pièce(s)
Oignon vert
2 pièce(s)
Gousses d'ail
28 g
Arachides, hachées
(Contient Arachides)
¼ tasse(s)
Sauce aux prunes
(Peut contenir Blé, Crustacés, Oeuf, Lait, Moutarde, Sésame, Soya, Sulfites)
¼ tasse(s)
Sauce aux huîtres végétarien
(Contient Soya Peut contenir Moutarde, Sésame, Sulfites, Crustacés, Oeuf, Poisson, Lait)
1 cs
Vinaigre de riz assaisonné
(Contient Sulfites)
Pas inclus dans votre livraison
2 cs
Beurre*
(Contient Lait)
½ cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, pat duck dry with paper towels.
- Using a sharp knife, score skin side of duck in a criss-cross pattern.
- Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat. When hot, add duck to the dry pan, skin-side down.
- Reduce heat to medium. Cook until skin is crispy, 7-10 min.
- Flip and cook until golden-brown, 2-3 min.
- While duck cooks, on a clean cutting board, thinly slice cucumber.
- Thinly slice green onions.
- Add vinegar, 1 tbsp (2 tbsp) plum sauce and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper. Stir to mix.
- Add carrots, cucumbers, half the green onions and half the peanuts. Do not mix until step 6!
- Combine half the oyster sauce and remaining plum sauce in a small bowl. (NOTE: This is your umami-plum sauce!)
- Transfer duck to a parchment-lined baking sheet, skin-side up. Discard all but 1 tbsp (2 tbsp) fat from pan.
- Spread half the umami-plum sauce over duck.
- Roast duck in the middle of the oven until cooked through, 8-12 min.**
- Meanwhile, cut mushrooms into 1/4-inch slices.
- Separate bok choy leaves, then cut into 1/2-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
- Peel, then mince or grate garlic.
- Reheat the same pan over med-high.
- When hot, add mushrooms. Season with salt and pepper. Cook, stirring often until beginning to soften, 4-5 min.
- Add 1 tbsp (2 tbsp) butter, garlic and bok choy. Cook, stirring often until fragrant and butter melts, 1 min.
- Fluff rice with fork, then add to pan with veggies. Add remaining oyster sauce. Stir to coat.
- Do not stir rice for 1-2 mins to let bottom fry slightly. Stir in remaining peanuts.
- When duck is done, transfer to a plate to rest for 3-5 min.
- Mix cucumber slaw.
- Thinly slice duck.
- Divide rice and slaw between plates.
- Top rice with duck.
- Drizzle remaining umami-plum sauce over duck. Sprinkle remaining green onions over top.