Autumn Duck Confit Salad Recipes

ASIAN DUCK CONFIT WITH CITRUS PEA SPROUT SALAD

Steps:

• Duck Confit:
• Duck Confit: In a large bowl, mix everything together but the duck and fat. In a tall pan, line the bottom with a layer of the mixture. Place duck legs on top, then cover with another layer. Place in refrigerator overnight (24 hours). In a tall casserole or rondo, melt the duck fat. Set oven at 300 degrees. Wipe off all the mixture and place in fat. Watch carefully, you never want the fat to boil. Cook in the oven for 2 1/2 to 3 1/2 hours, or until meat is falling off the bone. Pull from fat and serve immediately or when stored overnight, pan sear at medium heat until brown and crispy on both sides.
• Citrus Pea Sprout Salad:
• For the Citrus Pea Sprout Salad: In a small bowl, combine the juices and whisk in the oils. Season and add the herbs. Check for flavor and toss with the sprouts.
• Plating: Place a small mound of the salad on a plate and top with two duck legs.

AUTUMN DUCK CONFIT SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place duck on a baking sheet.
• Bake in the preheated oven until heated through, about 7 minutes.
• Mix curly endive, arugula, radicchio, grapes, apple, turnip, and pecans in a large bowl.
• Whisk olive oil, maple syrup, vinegar, salt, and pepper together in a bowl; pour over salad and toss to coat.
• Divide salad between 2 serving bowls and top each with duck confit.

DUCK CONFIT SALAD WITH POMEGRANATE VINAIGRETTE

Steps:

• in a saucepan combine onion, red wine, vinegar, sugar, thyme, cook on low until onions are tender and most liquid evaporates, set aside.
• cut off endive stems and separate into leaves.
• rinse with water and cook in microwave for 45 seconds, drain and set aside.
• place bacon in a skillet, cook until crispy, reserving fat.
• break bacon into pieces, add back to pan with endive and onion mixture, hazelnuts, parslet, 1/2 tsp lemon juice, stir well, check for seasoning.
• place endive mixture onto 6 serving plates make vinaigretter-whisk together pomegranate molasses, lemon juice, vinegar and hazelnut oil.
• spoon onto endive mixture, top with duck, serve.

PEAR AND DUCK CONFIT SALAD

Steps:

• Preheat oven to 250°F.
• Whisk together mustard, vinegar, and salt and pepper to taste in a large bowl. Add 4 tablespoons oil in a slow stream, whisking until emulsified, then whisk in shallot.
• Heat remaining tablespoon oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook pecans, stirring, until golden brown. Transfer nuts with a slotted spoon to paper towels to drain, then season with salt.
• Heat skillet with any oil remaining in it over moderately high heat until hot but not smoking, then brown duck on all sides until crisp, about 5 minutes. Transfer to a cutting board and tear meat into bite-size pieces and discard bones. Keep duck warm, covered, on a baking sheet in oven.
• Halve and core pears and cut lengthwise into 1/4-inch-thick slices. Add pears, greens, duck, cheese, and nuts to dressing with salt and pepper to taste, then toss gently to combine.