Is it just me or does it seem hotter and hotter and each year? The heat can be so draining the idea of eating sounds exhausting. Luckily I have the perfect recipe that is not only healthy, refreshing, and tasty but is also energizing. My Duck Confit & Sweet Pepper Blood Orange Gazpacho with a Duck Bacon Avocado Truffle will cool off these hot summer days! The secret to this recipe is to use Maple Leaf Duck and Challenge Dairy unsalted butter. Caramelizing the tomatoes in duck fat & butter really help to bring out the sweet notes in the tomatoes. Enjoy!
1/2 ounce melted Maple Leaf Duck Fat
1/2 ounce melted Challenge Dairy unsalted butter
1 pound heirloom tomatoes
1/2 pound spiraled baby cucumber
1/2 cup sweet peppers
1/2 cup red onion
6 garlic cloves
1/4 cup Blood OrangeAvocado Truffle6 slices of diced Maple Leaf Duck Bacon
1/2 cup Maple Leaf Duck confit
1/2 cup diced tomato
1/2 cup diced sweet peppers
1 ounce finely diced onion
1/2 finely diced jalapeno
Salt & Pepper
1/2 of an avocado for each truffle
1/2 cup diced sweet pepper
Using a deep baking pan and your vessel coat the tomatoes with Duck Fat and melted butter. Then place in oven that has been preheated to 350 degrees. Roast for 20 minutes or until the tomatoes are golden/caramelized. Once the tomatoes have cooled place all the ingredients in a blender with the exception of the duck confit & spiraled cucumber. Puree until it is smooth consistency season with salt & pepper. Cool the mixture overnight or at least until it reaches 35 degrees. Once you are ready to serve warm the duck confit in a sauté pan with a bit of avocado oil.
Mix all the ingredients for the avocado truffle with the exception of the avocado together and season with salt pepper. Thinly slice the avocado and place on plastic wrap forming a circle with the end of each avocado slice touching in the middle. Place a spoon full of the filling in the center. Using the plastic wrap make the avocado into a sphere by wrapping into a little ball. Refrigerate for at least 5 minutes.
Pour gazpacho mix carefully into a bow. Place a spiraled cucumber on top of gazpacho. Then Place avocado truffle on top of spiraled cucumber. Sprinkle duck confit and diced sweet peppers around bowl.