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Duck Confit Salad recipe

Duck Confit Salad recipe



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  • Recipes
  • Dish type
  • Salad
  • Duck salad

(2)

10 min

This salad is quick and easy to throw together and tastes fab. There is no need to add any dressing to this salad.

annef

15 people made this

IngredientsServes: 4

  • 1 duck confit, diced
  • 50g cashew nuts
  • 50g mixed green salad leaves
  • 50g pomegranate seeds

MethodPrep:10min ›Ready in:10min

  1. Mix all the ingredients in a bowl. Serve.

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Recipe Summary

  • 2 uncooked Peking duck legs
  • 1 tablespoon kosher salt
  • 1 lemon, zested and thinly sliced
  • 3 cloves garlic, crushed
  • 1 tablespoon whole allspice berries
  • 1 tablespoon juniper berries
  • 2 sprigs fresh thyme
  • 2 cups rendered duck fat

Season the duck legs with kosher salt on both sides. Place them in a large resealable bag. Add the lemon zest and slices, garlic, allspice berries, juniper berries and fresh thyme. Seal, and massage the duck legs through the bag until all of the ingredients are evenly dispersed. Refrigerate for 24 hours to marinate.

Preheat the oven to 200 degrees F (93 degrees C).

Remove the duck legs from the marinade. Rinse them off and pat dry. Place the rest of the contents of the bag into the bottom of an oven safe dish just large enough to hold the legs in a single layer, preferably enameled cast iron or glass. Arrange the duck legs skin side down in the dish. Pour the duck fat into a small saucepan and warm over low heat until liquid. Pour over the duck legs until they are completely covered. If the legs are not covered, you can top it off with some olive oil. As the legs cook, more fat will be rendered from the skin. Cover the dish with a lid.

Bake for 6 to 7 hours in the preheated oven, until the meat pulls easily from the bone. Remove the duck legs from the fat and place in a sealable container. You may leave the bones in or remove them. Make sure there is room at the top of the container. Strain all of the solids from the remaining fat and discard the solids. Pour the fat over the duck in the container, covering completely. Seal and allow to come to room temperature. Once the jar is cool, place in the refrigerator and let the duck meat cure for 2 months. Reserve any leftover duck fat for other uses.


Duck confit with lentil & orange salad

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Ingredients

Duck confit

  • 4 duck marylands (approx. 1 kg)
  • ½ tsp ground black pepper
  • 3 tsp salt
  • 4 garlic cloves, crushed
  • 4 fresh bay leaves
  • 4 sprigs fresh thyme
  • 500 g duck fat
  • 1 tsp whole black peppercorns
  • 2000 g water

Lentil salad

  • 4 raw baby beetroots, trimmed and cut into halves
  • 3 garlic cloves, crushed
  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 3 sprigs fresh thyme
  • ground black pepper, to season
  • salt, to season
  • 200 g puy lentils
  • 4 whole cloves
  • 1 brown onion
  • 1 fresh bay leaf
  • 1000 g water
  • 30 g Chicken stock paste (see Tips)
  • ½ red onion, cut into small cubes (5 mm)
  • 1 celery stalk, cut into small cubes (5 mm)
  • 2 oranges, segmented and cut into slices (5 mm)

Orange vinaigrette

  • 2 tsp honey
  • 40 g freshly squeezed orange juice
  • 100 g grapeseed oil
  • 2 tbsp red wine vinegar
  • ½ tsp sea salt
  • 2 pinches ground black pepper

Assembly

  • sea salt, to season
  • ground black pepper, to season
  • 30 g frisee lettuce, to serve

Confit of Duck Salad

To Cook 20 minutes How easy? It’s so easy. Serves 4 Luv Rating

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Ingredients

2 x Luv-a-Duck Ready Roasted Confit Legs
1 handful pistachios, toasted
2 tbs fresh cranberries (or dried)
4 kipfler potatoes, par boiled and peeled and cut into rounds
1 tbs Luv-a-Duck Duck Fat
2 tsp seeded mustard
1 tsp Sherry vinegar
1 tsp honey
3 tbs extra virgin olive oil
1 bunch Chives, cut into batons

Products used

Method

  1. Heat the confit duck legs in a hot oven for 15 minutes at180°C or until the meat is soft and falls of the bone.
  2. On medium heat, sauté the par boiled potatoes in the duck fat until golden.
  3. Season with a little salt and drain on some paper towelling.
  4. To make the dressing, gently whisk the mustard, vinegar, honey and extra virgin olive oil.
  5. Season with salt and pepper.
  6. Assemble the salad by shredding the confit of duck legs and combining with the potatoes.
  7. Add the dressing and gently toss. Finally add the cranberries and pistachios. Serve on a platter and sprinkle with the chives.

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Products used

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Duck Confit Salad With Pears

In my “former life” as a private chef, I was always on the lookout for new main course salads. This one is simply one of the best salads I have ever had the pleasure to make and enjoy! I have adapted the recipe from Gourmet Magazine. My husband and I used to make our own duck confit every fall following the instructions in “Mastering The Art of French Cooking Volume Two”by guess who? J. C. and Simone Beck I would encourage you to make this if you have the time, it’s so delicious and keeps very well in the fridge covered with duck fat!! I always froze the fat for another duck confit making adventure. Now the juices are flowing….maybe it’s time to make some again! And…I know our friend Boris would love to receive a container full again!

For The Dressing:

1 tsp. Dijon mustard
1 Tbsp. Sherry vinegar
5 Tbsp. EVOO
2 Tbsp. finely chopped shallot
Salt & pepper to taste

For the Salad:

½ cup walnuts, coarsely chopped
2 confit duck legs
2 – 3 firm-ripe pears (preferably red skinned & local in-season)
8 cups mixed greens that includes baby spinach
2 oz. crumbled blue cheese
1 cup Shaved fresh fennel (opt.)

Whisk together the mustard, vinegar & salt & pepper to taste in a small bowl. Slowly whisk in 4 Tbsp. of the oil in a slow stream, whisking until emulsified, then whisk in the shallot. Set aside until ready to assemble the salads.

Toast the walnuts in a dry small skillet over medium heat, tossing occasionally until fragrant & lightly toasted, about 5 minutes.Transfer the nuts with a slotted spoon to paper towels to drain & season with a bit of salt. When the skillet has cooled down wipe out any of the nut bits.

Heat the skillet with a tiny bit of oil on moderately high heat until hot but not smoking, then brown duck on all sides until the skin is crisp, about 5 minutes. Or alternatively do this step in a 400 F. oven. Transfer the duck legs to a cutting board & remove the meat from the bones & tear into bite-sized pieces, discard bones. Keep the duck warm, covered, on a baking sheet in a 180 F oven.

Halve & core the pears (a melon baller works like a charm for this task) cut the pears lengthwise into ¼” thick slices. Mound some greens on each of the four plates, combine the pears, duck, cheese & nuts with the dressing, season with salt & pepper to taste. Mound the pear/duck mixture on top of the greens & serve the salads immediately.

NB: we purchase ready-made duck confit legs from Oyama Sausage at Granville Island.


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We may update this privacy policy from time to time without prior notice. You can determine when this privacy policy was last revised by checking the updated date. We encourage you to periodically review this privacy policy to ensure you understand our privacy practices.

If you have a registered account, we may notify you of any changes to our privacy policy via email and we may ask you to affirmatively acknowledge and consent to the changes the next time you use our Services.

If we make any revisions that materially change the ways in which we process your personal data, we will notify you of these changes before applying them to that personal data.


Duck Confit

Make restaurant-worthy duck confit without the fuss or expense of having to purchase pricey rendered duck fat. Instead, duck legs cook low and slow in their own fat with barely any hands-on time. Save the cooking liquid for flavoring soups, and the rendered fat for roasting potatoes, frying eggs or to make more duck confit. The aromatic, mellow slow-roasted garlic is delicious spread on toast, blended into compound butter or served on the side of the duck legs. Keep in mind, you can use the same approach with chicken and fish, but need to use plenty of additional fat -- enough to cover -- such as olive oil, as neither of those render enough fat on their own.

Serve with roasted fingerling potatoes (see NOTES) and a simple green salad.

Active time: 15 mins Total time: 4 hours 5 mins (plus 24 to 72 hours curing time)

Make Ahead: The duck legs need to be seasoned and refrigerated for at least 24 and up to 72 hours before cooking.

Storage Notes: If the duck legs are submerged in fat, they can be refrigerated for up to 1 month. Otherwise, the duck legs can be refrigerated for up to 5 days. To reheat, position the rack in the middle of the oven and preheat to 450 degrees. Place however many duck legs you plan to serve on a rimmed baking sheet and roast for about 20 to 30 minutes, or until the skin is crispy.

Where to Buy: Duck legs can be found at well-stocked supermarkets, online or at butcher shops.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings makes 8 duck legs

Ingredients
Directions

In a small bowl, combine the salt, thyme and pepper. Sprinkle half of the seasoning mixture over a large, rimmed baking sheet. Place the duck legs in a single layer on top and sprinkle with the remaining seasoning mixture. Cover with plastic wrap and refrigerate for at least 24 and up to 72 hours.

When ready to cook the duck, position a rack in the middle of the oven and preheat to 250 degrees.

In a large, ovenproof skillet or Dutch oven (a 7-quart oval oven works better than an 8-quart round Dutch oven), arrange the legs in a single layer, skin side down, so they fit snugly. Nest the garlic head halves and orange zest among the duck pieces. Cover and transfer the skillet or pot to the oven for 2 hours.

Remove the lid, flip the duck over, skin side up, cover with a large piece of aluminum foil, and continue to slow-roast for 1 hour and 30 minutes more, or until completely cooked through and you can wiggle a bone in the leg without any resistance.

If serving right away, transfer the legs, skin side up, to a large, rimmed baking sheet and increase the oven temperature to 450 degrees. Return the duck to the oven for about 20 minutes, or until the skin is crispy. (Otherwise, transfer the duck, the cooking liquid and all of the rendered fat to a large container with a lid, let cool to the touch, no more than 1 hour, then cover and refrigerate. When ready to serve, follow reheating directions in the storage field.) Discard the orange zest before serving or storing.

NOTES: Moulard duck legs often vary in size. If yours are larger — closer to1 pound each, instead of 8 ounces — add about 12 hours of curing time and adjust the seasonings accordingly.

To make roasted fingerling potatoes, about 1 hour 30 minutes before the duck is done (around the time when you flip the legs,) on a medium, rimmed baking sheet, toss the potatoes with a generous drizzle of olive oil — or extra duck fat, if you have it — and season liberally with kosher salt. Place in the oven and roast for 1 hour 30 minutes or until browned all over and luxuriously tender.


Grated or sliced potatoes browned with duck fat in a pan are the perfect nest for shredded duck confit.

Shredded duck confit can serve as the center of attraction in many types of sandwiches try it with your favorite BBQ sauce or in our Vietnamese-style duck confit bahn mi recipe.


Blood Orange and Duck Confit Salad with Citrus Vinaigrette

Combining elements of citrus fruit, fresh greens, savory duck, and a tangy vinaigrette dressing, this ਋lood Orange and Duck Confit Salad with Citrus Vinaigrette is no oridinary salad.

Ingredients

Blood Orange and Duck Confit Salad

  • 2 cups baby arugula (the peppery flavor balances the vinaigrette and duck)
  • Several confit duck legs, skin peeled off and saved, and meat pulled and shredded
  • 2 medium beets, roasted
  • ½ cup raisins
  • ½ cup dried cranberries
  • Grapefruit sections, tangerine sections, blood-orange sections
  • 1 red onion, sliced thinly

Citrus Vinaigrette

  • ⅓ cup blood-orange juice
  • 2 teaspoons honey
  • ½ cup extra-virgin olive oil
  • Kosher salt and freshly cracked black pepper

Preparation

1. Arrange the salad on a beautiful platter.

2. Crisp the duck skin in a medium sauté pan and chop it up. sprinkle over the salad.

3. Whisk the Citrus Vinaigrett ingredients together and pour over the salad

Recipe published in JOY of KOSHER with Jamie Geller Magazine Spring 2013 SUBSCRIBE NOW


Watch the video: Duck Confit Salad Recipe