Caramelised Pink Lady® apple and vegetable crumble and smoked duck

Main dishes
1 vote
Crumble de legumes, pommes Pink Lady® caramelisées magret fumé
© ©C’est Ma Food
1
Difficulty
4
People
50min
Preparation
45min
Cooking time

This is an original sweet-savoury dish that reveals the refined qualities of the Pink Lady® apple. The apple’s sharpness and crunchy texture combined with these subtle flavours and soft textures create an explosion of taste! Impress your guests with a back-to-school dinner party. Find out more

Crumble de legumes, pommes Pink Lady® caramelisées magret fumé

For the caramelised apples and vegetables

Ingredients

  • 2 Pink Lady® apples
  • 3 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 half tsp thyme
  • 2 cloves of garlic
  • 1 red pepper
  • 2 yellow peppers
  • 1 red onion
  • 1 tsp ground ginger
  • 1 tsp allspice
  • 20 slices smoked duck

Preparation

  1. Pre-heat the oven to 200°c.
  2. Cut the apples, peppers and onions into cubes.
  3. Finely chop the clove of garlic.
  4. Whisk together the olive oil, soy sauce, cider vinegar, honey, ground ginger, allspice, garlic and thyme. Add the vegetable and apple and mix.
  5. Pour the mix onto a baking tray covered with parchment. Bake for 25 minutes, mixing half-way through. Set aside

For the crumble

Ingredients

  • salt and pepper
  • 100 g flour
  • 50 g butter
  • 20 g ground hazelnuts
  • 30 g whole hazelnuts
  • 50 g grated parmesan

Preparation

  1. Dice the butter.
  2. Finely chop the hazelnuts.
  3. In a mixing bowl, rub together the flour, butter, chopped hazelnuts, ground hazelnuts and parmesan using your fingertips.
  4. Sprinkle the crumble over a baking tray lined with parchment. Bake in the oven for 20 minutes and shake regularly to ensure an even bake

For the rocket pesto

Ingredients

  • salt and pepper
  • 125 ml olive oil
  • 120 g arugula
  • 30 g parmesan
  • 50 g pine nuts
  • 2 cloves of garlic

Preparation

  1. Peel and finely chop the garlic.
  2. Grate the parmesan.
  3. Dry roast the pine nuts in a frying pan.
  4. Blend the rocket, garlic, parmesan and pine nuts.
  5. Add the olive oil, salt and pepper. Mix and set aside

Plate up

Ingredients

  • Pink Lady® apples

Preparation

  1. Chop the smoked duck into matchstick-size strips.
  2. Put 4 metal rounds onto four plates.
  3. Spoon a little crumble into the bottom of each one.
  4. Spoon over the apple and vegetable mix and push down with the back of the spoon.
  5. Sprinkle over some of the duck.
  6. Sprinkle more of the crunchy parmesan and hazelnut crumble.
  7. Remove the metal rounds and spoon over some of the pesto.

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