Informations supplémentaires
40 min.
|
1890 kcal
|
intermediate
|
|
Printable version
1. Setup
Preheat the oven to 475°F. Cut the romaine lettuce in half and rinse. Chop the parsley. Thinly slice the green onions.
2. Cook the potatoes
Place the fingerling potatoes in a pot and add enough water to cover. Add salt. Heat over medium-high and cook 20-30 minutes, or until the blade of a knife can pierce the potato with slight resistance. Drain the potatoes and place on a baking sheet lined with parchment paper. Add a generous drizzle of olive oil and cook in the oven for 12-15 minutes, until the potatoes are nicely browned.
3. Cook the duck
Remove the duck from the bag with all the BBQ sauce. Place in a baking dish and bake in the oven for 14 minutes. Remove from the oven and let rest 6-8 minutes before slicing.
4. Prepare the Caesar salad
Heat a large skillet over medium heat. Coat the lettuce halves with a light drizzle of oil. Add salt and pepper. Grill 1 minute on each side. Roughly chop the grilled lettuces then put in a large bowl. Dress with the Caesar vinaigrette, croutons, chopped parsley and parmesan.
5. Plate your dish
In a large bowl, add the sour cream, half of the green onions, 1 tbsp. of white vinegar and a pinch of salt. Place the potatoes in a sharing dish then garnish with the sour cream mixture, bacon bits and remaining green onion. Serve with the duck and salad. Bon appétit!
2unitBlack Garlic Marinated Duck Breast
1unitRomaine Lettuce Heart(s)
100gExtra Caesar Dressing
40gGolden croutons
100gGrana Padano Cheese
1unitFresh Italian Parsley
500gFingerling Potatoes
100gCrumbled bacon
3unitGreen Onion(s)
165mlSour Cream
What you need
pan, bowls, tongs, baking sheet, brush
1890 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
123g
41%
fat
111g
171%
cholesterol
400mg
133%
fiber
10g
40%
protein
100g
saturated
29g
145%
sodium
3500mg
146%
sugar
12g
trans
2g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg