Confit Duck Salad Recipes

CONFIT DUCK SALAD

Steps:

• To make the spice mixture: Combine all ingredients. To make the confit: Rub the duck thighs with olive oil and coat with the spice mixture. Heat 2 tablespoons of the duck fat in a large saute pan or skillet over medium heat and saute the duck thighs until browned on both sides, about 5 to 8 minutes. Put the thighs in a deep pan large enough to hold them in a single layer and cover with the remaining duck fat. Cook over medium-low heat at a bare simmer for 2 to 3 hours. Remove from heat and cool; cover and refrigerate up to 2 days in the fat (confit can be kept, refrigerated, for much longer if desired). Clean the fat off the duck thighs and pull the meat from the bones, shredding it into bite-sized pieces. To make the sauce: Put the sugar in a heavy saucepan and heat over medium-high heat until the sugar melts and begins to turn amber, 320 to 328 F on a candy thermometer. Do not stir; brush away any crystals which form on the sides of the pan with a damp brush. Remove the sugar from the heat and carefully add the balsamic vinegar; be alert for splashing and bubbling. The sugar will seize into a clump. Reduce the heat to medium and return the pan to the heat. Stir gently with a whisk until the sugar dissolves again. Cook until reduced by half in volume. Stir in the strawberry puree and cook until the sauce coats the back of a spoon. Puree with the oil until smooth. To serve: Build the salad in a bowl large enough to toss all ingredients. Put the duck pieces in the bottom of the bowl and add all but 1/4 cup of the sauce; toss the pieces in the sauce with your fingers. Add the peppers and jicama and toss again. Add the pecans, strawberries, and noodles; toss again. Add the greens and toss again. Place handfuls of mixed salad on each plate. Drizzle the edges of the plates with the reserved sauce.

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.

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

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.