Foie gras must necessarily come from geese or ducks raised basically in the open air on farms, which in the case of Spanish foie gras are found, above all, in the northern part of the country, and represent a livestock activity similar to that of any other species such as pigs, cattle or sheep.

Undoubtedly one of the most select products and appreciated by chefs and gourmets around the world, a high-quality ingredient present in a large number of recipes, since ancient times, due to its great versatility. In fact, foie gras is even considered a national gastronomic heritage in Hungary, where it is recognized as Hungaricum and in France as an indisputable sign of national identity.

Duck is classified according to its weight, texture and size, which determine its quality and therefore the transformation process that will follow from that moment on. The highest quality is called extra and is marketed as raw foie gras, for which it is refrigerated or deep-frozen. The first category, exclusively deveined liver, is used to make whole or bloc canned foie gras and the second category is transformed into a crushed paste to obtain the mousse or parfait. According to the percentage of foie gras, we have: with 100% foie gras the whole foie gras, the block of foie gras, and the foie gras in pieces, with 75% the foie parfait, and with less than 20%, the foie mousse.

But, in addition to these delicacies, for cooking we can find a great variety of products from ducks and geese, such as magret – breast fillet -, thigh, needle or sirloin, etc., all of them pieces that give rise to preparations like this Quinoa, duck confit, avocado and grapefruit, a recipe offered by the Interprofessional Association of Fats Palmipedes (Interpalm).

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Quinoa with duck confit, avocado and grapefruit

INGREDIENTS

For 4 people

  • 100 g quinoa
  • 4 duck thighs in confit
  • 2 avocados
  • 1 grapefruit
  • 4 tablespoons of virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 spring onion

ELABORATION

We start by cooking the quinoa in slightly salty water, following the instructions on the label. When it is, we take it out and drain.

On the other hand, we irregularly crumble the duck confit, discarding the bones and skins.

Peel the avocados and grapefruits, and cut them into small cubes.

Season the quinoa with the oil and vinegar, add the avocado and grapefruit cubes, and finish by placing the crumbled confit on top. We serve the salad cold.

Quinoa with duck confit, avocado and grapefruit

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Recipe name

Quinoa with duck confit, avocado and grapefruit

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