Pear and Duck Confit Salad


Photo: flickr user jules:stonesoup

Tags:

meat
salad
bird
poultry

Yield:

4.0 servings

Added:

December 2, 2009

Creator:

Anonymous

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Ingredients

1 teaspoon Dijon mustard
1 tablespoon sherry vinegar
5 tablespoons extra-virgin olive oil
2 tablespoons finely-chopped shallot
1/2 cup pecans coarsely chopped
2 confit duck legs
3 firm-ripe Anjou or Bartlett pears preferably red
8 cups mixed greens
(such as frisee, tender watercress sprigs, and
2 ounces crumbled Roquefort (optional)
(or other blue cheese)

Preparation

1
Preheat oven to 250 degrees.
2
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.
3
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.
4
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.
5
Halve and core pears and cut lengthwise into 1/4-onch-thick slices. Add pears, greens, duck, cheese, and nuts to dressing, with salt and pepper, to taste, then toss gently to combine.
6
This recipe yields 4 servings.

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