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Duck Confit Salad – Slow-cooked duck, greens

Rating

Calories: 450 Calories

Cooking time: 4 hours

Recipe ingredients:

instacart: duck-confit-salad-–-slowcooked-duck-greens

Categories: Fine Dining, Salads, Poultry Dishes, French Cuisine, Main Courses, Lunch Specials, Duck Recipes, Gluten-Free, Gourmet Meals

About

Duck Confit Salad is a sumptuous and elegant dish that features succulent pieces of slow-cooked duck leg, known as duck confit, tossed with a variety of fresh greens and a light vinaigrette dressing. The rich and tender duck meat, which has been cooked in its own fat until it is fall-off-the-bone tender, is combined with crisp salad leaves, like arugula, frisée, or mixed baby greens. Additional textures and flavors are provided by the inclusion of toasted nuts, goat cheese or feta crumbles, and seasonal fruit slices such as orange or apple. A perfect balance is achieved when this savory, hearty duck is complemented by the freshness and slight acidity of the vinaigrette dressing. This salad makes an ideal starter for a sophisticated dinner or can be enjoyed as a main course for a lighter meal. Garnish with herbs like thyme or parsley and serve with crusty bread to complete the luxurious dining experience. Description by ChatGPT.

Top Recipe

Duck Confit Salad

recipes.curator53.525 months agoWaivio3 min read

Immerse yourself in the vibrant flavors of Northern California with this exquisite duck confit salad featuring locally-sourced Sonoma poultry, a symphony of chicory greens, and a melody of pomegranate and sherry vinaigrette. Perfect for an elegant dinner party or a sophisticated solo treat, this recipe will delight your taste buds with its rich textures and complex flavors.

Ingredients:

For the Duck Confit:

- 4 duck legs

- 4 cups kosher salt

- 1 cup sugar

- 2 tablespoons cracked black pepper

- Zest of 2 oranges

- A handful of fresh thyme

- Duck fat, for cooking

For the Chicory Salad:

- Mixed chicory greens (e.g., Treviso, frisée, Castel Franco)

- 2 tablespoons sherry vinaigrette (recipe follows)

- Salt, to taste

- Pomegranate seeds, for garnish

For the Pomegranate Molasses:

- 1/2 cup pomegranate molasses

- 1/2 cup sherry vinegar

- 1 tablespoon sugar (optional)

- Pinch of salt

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For the Sherry Vinaigrette:

- 1/4 cup sherry vinegar

- 1 teaspoon Dijon mustard

- 1 cup olive oil

- Salt and cracked black pepper, to taste

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Prep Time: 12-24 hours (for curing)

Cook Time: 3 hours 15 minutes

Total Time: 15 hours 15 minutes to 27 hours 15 minutes (including curing)

Instructions:

1. Cure the Duck: Combine the salt, sugar, cracked black pepper, orange zest, and thyme leaves in a bowl. Liberally coat the duck legs with the cure mixture and place them in a dish. Refrigerate for 8-12 hours, or overnight.

2. Rinse and Confit: Remove the duck from the refrigerator, rinse off all the cure, and pat dry with paper towels. Place the duck legs in an oven-proof pot and cover them with duck fat. Cook in a preheated 250°F (120°C) oven for 2-3 hours or until tender.

3. Prepare Pomegranate Molasses: While the duck is cooking, combine pomegranate molasses, sherry vinegar, sugar (if using), and a pinch of salt in a saucepan. Reduce over medium heat by half or until it reaches a thick, syrupy consistency.

4. Make Sherry Vinaigrette: In a blender, combine sherry vinegar, Dijon mustard, salt, and cracked black pepper. With the blender running, slowly drizzle in the olive oil to emulsify. Set aside.

5. Caramelize Duck Legs: Once the duck is confit and has cooled slightly, crisp the skin by frying each leg in a 350°F (175°C) preheated fryer or pan with oil for 3-5 minutes until golden brown.

6. Assemble the salad: Toss the mixed chicory greens with sherry vinaigrette and a pinch of salt. Arrange the salad in a tall, appealing mound on a plate.

7. Serve: Place the caramelized duck leg against the salad, drizzle with pomegranate molasses, and sprinkle with pomegranate seeds. Enjoy your savory and sweet masterpiece!