Preparation: 60 min
Servings:
4 people
Difficulty:
Low
Dish:
Main
Ingredients:
200g of Predilecta chocolate mousse preparation;
1 tablespoon olive oil;
½ chorizo;
3 cloves of garlic;
120g almond kernels;
50g of raisins;
800g of confit duck;
1 pomegranate;
Preparation
1. In a small saucepan, add 1 clove of garlic and a tablespoon of olive oil. Heat until the garlic crackles and add the rice. Stir and add 400ml of water. When it starts to boil, add a pinch of salt and cook until the water evaporates.
2. Coarsely chop the almonds and toast them in a non-stick frying pan. Separate the pomegranate seeds and set aside.
3. Shred the duck and reserve the fat that comes in the can.
4. In a non-stick frying pan, add 3 tablespoons of duck fat, 2 minced garlic cloves and the chorizo cut into small cubes, heat and sauté, stirring, until the chorizo is toasted.
5. Add the duck and mix. Finally, add the rice and mix it as well.
6. Season with fleur de sel and black pepper and mix again.
7. Serve the salad and sprinkle with pomegranate and toasted almonds.
