Duck Fattouch

Hiver 2016
food and drink

BY: Amy Rosen

Lightly dressed to complement the flavours and impact of the fresh veggies, herbs and the crunch of the homemade pita chips, this is one zingy mid-winter pick-me-up. Chill the duck so it’s easier to remove the meat from the bone, before it goes for a quick sear in the pan for that winning hot and cold salad combo.

2 dry pints (550 g each) roma grape tomatoes, sliced in half
6 Lebanese or pickling cucumbers, sliced
4 radishes, thinly sliced
½ small red onion, thinly sliced
1 bunch curly parsley, chopped
1 bunch mint, leaves torn from stems

¼ cup (60 mL) lemon juice (juice of 2 lemons)
3 tbsp (45 mL) extra virgin olive oil
1 tsp (5 mL) za’atar spice blend
Pinch of salt
Pinch of chili flakes

2 whole-wheat pita
1 tbsp (15 mL) olive oil
1 tsp (5 mL) za’atar spice blend

½ Chinese roast duck, meat pulled from bones and torn into bite-sized pieces, about 1¼ cups (310 mL)
Salt to taste

1 Once vegetables and herbs are prepped, make vinaigrette by whisking together lemon juice with olive oil, za’atar, salt and chili flakes. Set aside.

2 To make pita chips, tear 2 pita open around the circumference, then stack the 4 sides and slice into wedges. Transfer to a cookie sheet, drizzle with olive oil and sprinkle with za’atar. Toss together to coat, then spread pita wedges evenly on cookie sheet and broil for 1 to 2 minutes or until crisp (watch them like a hawk).

3 In a large nonstick skillet, heat duck meat over medium heat for 2 to 3 minutes or until hot and skin bits are crispy.

4 In a large serving bowl toss everything together with dressing, taste for seasoning (the duck is salty so you may not need any extra) and serve at once.

Serves 4

What to Serve