Warm Duck Confit Salad
| Preparation: | 20 min |
| Marinating/Waiting: | 24 h |
| Cooking: | 3 h |
| Total: | 27 h 20 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Game meats |
| Source: | Metro |
Recipe ingredients
- 2.2 lb. (1 kg) duck legs
- 1 oz. (30 g) coarse salt
- 1 sprig fresh thyme, leaves only
- 1 sprig fresh rosemary, leaves only
- Rendered duck fat (enough to cover meat completely)
- Dressing
- 5 Tbsp. (75 mL) Irresistibles extra virgin olive oil*
- 2 Tbsp. (30 mL) Sherry vinegar or Irresistibles raspberry vinegar*
- To taste salt and pepper
- To taste chopped shallots
- Sufficient quantity, mesclun
Preparation
Confit
Mix coarse salt and herbs together. Rub duck legs with this mixture.
Place duck legs on a sieve in a dish. Cover with plastic wrap and refrigerate for 24 hours.
Cooking
Rinse duck legs and pat dry.
In a thick-bottomed, ovenproof pan, heat duck fat over low heat, add legs to rendered duck fat and cook for 2½ to 3 hours.
Cool legs in the fat in the refrigerator or at room temperature on a sheet.
To reheat duck legs, put them on a baking sheet and roast them in a
425°-450°F (220˚C-230˚C) oven for 30 minutes or until crisp.
The duck can be prepared several days in advance.
Salad
In a bowl, combine dressing ingredients.
In a salad bowl, toss mesclun with dressing.
Transfer salad to a serving platter, and arrange hot duck legs on top of it.
Suggestion
Refrigeration Time: 24 hours.
Prick duck skin all over for maximum drippings during cooking, and retrieve the fat drippings for other culinary uses.
Duck fat is high in monounsaturated fats which help reduce blood pressure and is therefore recommended in moderate amounts.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Warm Green Bean Salad
- Warm Apple Pork Salad
- Poached Eggs with Duck Confit and Arugula
- Warm Pork and Maple Salad
- Duck Confit
- Cassole of Brome Lake Duck Confit and Orange Duck and Pork Sausage
- Duck Confit Salad with Aged Quebec Cheddar Dressing
- Roasted Brome Lake Duck Thighs Confit
- Warm Duck Confit Salad
- Warm Citrus Fruit Salad
Warm Duck Confit Salad
You like this recipe?
Please comment it with your account