Pear and Duck Confit Salad
By: Anonymous
Published: Wednesday, December 2, 2009 - 1:02am

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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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.