POKÉ SHREDDED DUCK, ROASTED BELL PEPPER, CUCUMBER, GINGER AND BULGHUR
Portions : 4 - Preparation : 10 minutes - Cooking time : 5 to 8 minutes
Ingredients
- 250 ml (1 cup) bulghur
- 500 ml (2 cups) water
- 4 duck confit legs
- 60 ml (4 tablespoons) plain Greek yogurt
- 30 ml (2 tablespoons) mint, chopped
- 60 ml (4 tablespoons) olive oil
- 15 ml (1 tbsp.) fresh ginger
- 45 ml (3 tablespoons) lemon juice
- 1 clove garlic, minced
- 1 cucumber, thinly sliced
- 4 red peppers, roasted, julienned
- A few mint leaves
- 2 green onion stalks, julienned
- salt and freshly ground pepper to taste
Preparation
- In a saucepan, add bulgur, water, a little salt and bring to a simmer. Stir regularly with a spatula. Once all the water has been absorbed, cover and leave to stand off the heat.
- Flay the duck, removing the skin, bones and cartilage, reserving the flesh in a bowl.
- In another bowl, combine yogurt, mint, oil, ginger, lemon juice, garlic, salt and pepper. Check seasoning.
- Place bulgur, shredded duck, cucumber slices and bell pepper in each serving bowl and top with yogurt sauce. Garnish with mint leaves and green onion.
