Pear And Duck Confit Salad Recipes

PECAN CRUSTED DUCK CONFIT AND WILTED SPINACH SALAD

Steps:

• In a hot saute pan, render the andouille for 1 minute. Add the shallots, garlic, and yellow onions. Saute until soft, 2 to 3 minutes. Remove from heat and add the balsamic vinegar. Transfer to a mixing bowl and whisk in 1/2 cup of the olive oil. Season with salt and pepper, to taste.
• In a food processor, combine the pecans and 1/2 cup of the flour. Pulse until finely ground; be careful not to overprocess or the mixture will become a paste. Season with the Essence.
• Preheat the oven to 400 degrees F.
• In a shallow bowl, season the remaining flour with salt and pepper. Season the egg wash and duck legs with salt and pepper. Dredge the legs in the seasoned flour. Dip each leg in the egg wash, letting the excess egg wash drip off. Dredge the legs in the pecan-flour mixture, coating the leg completely. In a large saute pan, heat enough olive oil to come 1/3-inch up the sides of the pan. When the oil is hot, lay each leg into the hot oil. Pan-fry the legs until golden brown, about 3 minutes on each side. Remove the pan from the heat and transfer the legs briefly to a paper towel-lined plate to blot any excess oil. Transfer legs to a small baking sheet. Place the baking sheet in the oven and cook the duck legs until heated through, 6 to 8 minutes. In a large mixing bowl, combine the spinach and red onions and toss with the vinaigrette. Season with salt and pepper. Mound the greens in the center of 4 plates. Lay 1 leg on top of each serving of greens. Garnish with black pepper.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

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.