Honey and garlic duck wing drumettes BBQ salad
- Preparation : 10 minutes
- Cooking : 30 minutes
- Portions : 4
Ingredients
- 1 package, 650g, Brome Lake Honey & Garlic Duck Wing Drumettes
- BBQ sauce of your choice
- 1 head iceberg lettuce, cut into thin ribbons
- 2 medium carrots, peeled and coarsely shredded
- 2 stalks of celery with leaves, julienned
- 115 g (1/4 lb) shredded smoked cheese of your choice (Gouda, cheddar, etc.)
- 2-3 mini cucumbers, sliced on an angle
- Marinated peperoncini
Preparation
Heat the honey and garlic wing drumettes following the package instructions.
In the meantime, mix the rest of the ingredients in a serving bowl, except for the peperoncini, and divide the salad onto 4-6 plates. Drizzle the BBQ vinaigrette over each plate and garnish with grilled duck wing drumettes and the peperoncini. Serve immediately.
Accompaniment
BBQ Vinaigrette
- 45 ml (3 tbsp) BBQ sauce of your choice
- 30 ml (2 tbsp) lemon juice
- 5-10 ml (1-2 tsp) liquid honey
- 1 garlic clove, degermed and crushed
- 2.5 ml (1/2 tsp) dried oregano
- 1 ml (1/4 tsp) flavoured salt of your choice
- 10 ml (2 tsp) dehydrated onion flakes
- 125 ml (1/2 cup) grape seed oil
- Place all ingredients in an airtight container and cover. Shake well, and then set aside for at least 1 hour before serving to allow the flavours to develop. If preparing the recipe in advance, store the vinaigrette in a tightly covered container in the refrigerator, and allow to return to room temperature before using.
Serve with fries cooked in duck fat or pieces of grilled pita bread.
