Preserved Duck Salad Roulade with Warm Roquefort Vinaigrette

Grand Prize Salads Winner 1996 Chef Recipe Contest, Chef Charlie Palmer

Serving Size {6 Servings}


2 Packages Maple Leaf Farms Duck Legs Confit, (4 Legs)

12 Romaine Lettuce Leaves

1 Small Head Frisee

2 Teaspoons Vegetable Oil

2 Tablespoons Shallots, minced

3/4 Cup Fresh Tomatoes, julienne

1 Cup Red Wine Shallot Vinaigrette

3/4 Cup Roquefort Cheese, crumbled

1 Tablespoon Parsley, chopped

As Needed Coarse Salt

As Needed Black Pepper


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1. Heat duck confit following package directions; cool. Remove duck meat from bone; cut into 1/2" dice.

2. Blanch leaves; drain. Place in ice water; drain and pat dry. Trim hard ribs and rough edges. Lay out in a single layer. Remove remaining moisture with paper towels.

3. Pull frisee apart. Rinse in cold water, drain and dry; place in bowl.

4. Cook shallots in oil about 4 minutes or until almost dry. Add to frisee; toss. Add duck, tomatoes and 2 tablespoons vinaigrette; toss to blend.

5. Lay two romaine leaves together with one edge slightly overlapping to make a rectangle. Place equal portions of duck salad across center of leaves, leaving a 1-1/2" to 2" edge all around. Fold in ends and sides to form a solid cylindrical shape. Cut each cylinder in half, crosswise, on the diagonal.

6. Place one cylinder on each of six chilled plates. Heat remaining vinaigrette over very low heat; whisk in cheese and parsley. Add salt and pepper, if needed. Spoon equal portions over cylinders. Serve immediately.

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