Duck Confit Salad With Dried Berries, Stilton Cheese, Vinaig

Recipe Ingredients

12 oz	340g	Duck Confit - (listed below),
		Removed from the bones and shredded
1/2 lb	227g / 8oz	Radicchio - end trimmed,
		And roughly chopped
4 oz	113g	Belgian endive - end trimmed,
		And leaves separated
2 oz	56g	Arugula - tough stems removed
		Vanilla-Shallot Vinaigrette - (listed below)
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/8 teaspoon	0.6ml	Salt
4 oz	113g	Stilton - crumbled
2 tablespoons	30ml	Dried cherries or cranberries
		Duck Confit
1 1/2 cups	355ml	Kosher salt
2 tablespoons	30ml	Coarse black pepper
1 tablespoon	15ml	Fresh thyme
2		Bay leaves
1 section		Fresh rosemary - roughly chopped
6		Garlic cloves - peeled, smashed
4		Duck leg quarters - rinsed, patted dry
5 cups	1185ml	Duck fat
		= (or vegetable oil)
1 section		Fresh rosemary
1 section		Fresh thyme
		Vanilla Shallot Vinaigrette
4		Shallots - (abt 3 oz) - peeled, and
		Stem ends removed
1 teaspoon	5ml	Olive oil
3/4 teaspoon	3.8ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground white pepper - plus
1/8 teaspoon	0.6ml	Freshly-ground white pepper
1		Vanilla bean
5 tablespoons	75ml	Extra-virgin olive oil
1 tablespoon	15ml	Champagne vinegar
1 teaspoon	5ml	Fresh lemon juice
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/8 teaspoon	0.6ml	Granulated sugar

Recipe Instructions

Combine the duck confit, radicchio, endive, arugula, vinaigrette, pepper, and salt in a large bowl and toss well to combine. Add the cheese and cherries and toss. Divide among 4 salad plates and serve.

For the Duck Confit: Combine salt, black pepper, chopped thyme, bay leaves, chopped rosemary, and 4 cloves of garlic in a medium bowl. Stir to mix well. Add the duck legs 1 at a time, firmly packing the salt mixture onto both sides. Place the duck legs on a rack set over a baking sheet, skin-side down, and top with the remaining salt mixture.

Refrigerate uncovered at least 24 hours and up to 48 hours.

Preheat the oven to 225 degrees.

Rinse the duck under cold running water to remove the salt crust and pat dry. Place in a medium roasting pan without overlapping and cover with the duck fat. Place the remaining 2 cloves of garlic, the sprig of rosemary, and sprig of thyme on top. Cover tightly with aluminum foil and roast until falling from the bone and the fat is completely rendered, 6 to 7 hours. Remove from the oven and let cool at room temperature.

Transfer the duck to an airtight container with a lid, cover with the fat, cover, and refrigerate for up to 2 weeks.

For the Vanilla-Shallot Vinaigrette: Preheat the oven to 300 degrees.

Place the shallots in a small ovenproof saucepan. Add the olive oil, 1/2 teaspoon salt, and 1/4 teaspoon white pepper, and toss to combine. Roast until tender and just beginning to color, 30 to 35 minutes. Remove from the oven and let cool. Thinly slice and place in a medium bowl.

Split the vanilla bean in half lengthwise and with the tip of sharp knife, scrape the seeds into the bowl with the shallots. Add the split vanilla pod, olive oil, vinegar, lemon juice, black pepper, sugar, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon white pepper, and whisk well to combine. Toss with the Duck Confit Salad, or as desired with other ingredients. (Makes 3/4 cup)

This recipe yields 4 servings.

Wine Pairing: Cline Zinfandel, California, most current vintage available

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F08) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.