AUTUMN DUCK CONFIT SALAD
This is a great salad for a weekend lunch and it's super easy to make!
Provided by Twilight22
Categories Salad Recipes
Time 22m
Yield 2
Number Of Ingredients 12
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.
Nutrition Facts : Calories 425.2 calories, Carbohydrate 23.6 g, Cholesterol 33.1 mg, Fat 33.9 g, Fiber 4 g, Protein 10.5 g, SaturatedFat 4.6 g, Sodium 137.7 mg, Sugar 17.1 g
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.
MESCLUN SALAD WITH CONFIT DUCK GIZZARDS AND MORELS
Categories Salad Duck Leafy Green Mushroom Appetizer Quick & Easy Summer Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Make vinaigrette:
- Whisk together shallot, vinegar, mustard, salt, and pepper to taste in a small bowl. Add oil in a slow stream, whisking until combined. Let dressing stand 15 minutes (for flavors to develop).
- Make salad:
- Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until just smoking, then sauté gizzards, stirring, until lightly browned, 2 to 3 minutes. Transfer to a bowl and season with salt and pepper. Whisk dressing, then pour half over gizzards, tossing to coat.
- Heat remaining tablespoon oil in skillet over high heat until hot but not smoking, then sauté morels, stirring, until lightly browned and tender, 3 to 4 minutes. Season with salt and pepper and add to gizzards, tossing to combine.
- Whisk remaining dressing, then pour over mesclun in a large bowl, tossing to coat.
- Divide mesclun among 6 plates and top with gizzards and morels.
DUCK CONFIT SALAD WITH POMEGRANATE VINAIGRETTE
i love duck and i love confit salads. this one is a winner! i have a recipe for crockpot confit posted, and petitfour has several confit recipes posted here to make it the real old fashioned way,her recipes are great.
Provided by chia2160
Categories Duck
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 263.8, Fat 16.9, SaturatedFat 2.3, Cholesterol 5.1, Sodium 177.1, Carbohydrate 21.3, Fiber 16.8, Sugar 2.5, Protein 8.4
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