ezRecipe-Zee: Cooking Recipe: How to make Pear And Duck Confit Salad

Pear And Duck Confit Salad

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Date Added:	May 7, 2008
Calories:
Serves:	4
Prep. Time:	0:00
Category:	Chicken / Turkey / Poultry, Salads / Dressings, Copy Cat / Restaurant

Ingredients:

1     teaspoon      Dijon mustard
1     tablespoon    sherry vinegar
5     tablespoons   extra-virgin olive oil
2     tablespoons   finely-chopped shallot
1/2   cup           pecans
2                   confit duck legs
3                   firm-ripe Anjou or Bartlett pears
8     cups          mixed greens
                    = (such as frisee, tender watercress
                    sprigs, and baby spinach leaves)
2     ounces        crumbled Roquefort
                    = (or other blue cheese)

Directions: one line for each direction. When saved the lines will be numbered.

Preheat oven to 250 degrees.
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.
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.
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.
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.
This recipe yields 4 servings.

Nutrition Facts not Available

Rating: ()

Added On: May 7, 2008

* COOKING LIVE with Sara Moulton - (Show # CL-9738) - from the TV FOOD NETWORK