Warm Salad Of Duck Confit With Plums, Walnuts And Chicory

Recipe Ingredients

2		Legs duck confit
4		Shallots - finely chopped
8		Reine plums - quartered
12		Walnut halves
1/2 cup	118ml	Verjus or white wine vinegar
4 tablespoons	60ml	Walnut oil
6 cups	1422ml	Chicory (abt 1/2 lb) - picked, washed, and spun dry
		Salt - to taste

Recipe Instructions

Shred meat from duck leg bones, removing about 1 tablespoon pure fat adhering to outside. Shred meat into 1- to 2-inch long pieces about 1/4-inch wide.

Place tablespoon duck fat in a 12- to 14-inch saute pan, place over medium heat and add shallots. When shallots have softened, about 4 to 5 minutes.

Add duck pieces and cook until crispy on outside, about 8 to 10 minutes. Remove duck pieces to a salad bowl and discard all but 2 tablespoons of fat. Add plum pieces and walnut halves and cook 1 minute.

Add vinegar and reduce by half. Add walnut oil and shake pan to stir. Add chicory, toss 10 seconds, season with salt and toss into bowl. Toss salad with tongs, divide among 4 plates and serve.

This recipe yields 4 servings as a light supper.

Source:
MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A21)

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.