Confit Duck Salad with Gaufrette Potato Crisps

1999 Grand Prize Winner, MLF Recipe Contest, Chef Paul Beppler

Serving Size {6 Servings}

Ingredients


Apple Salad:


3 oz each Granny Smith Apples, Celery Root, julienne


2 Ounces Walnuts, chopped


3 Tablespoons Mayonnaise


1 Teaspoon Each Basil, Parsley, chopped


As Needed Lemon Juice


As Needed Salt, Black Pepper


Pickled Chanterelles:


1 Ounce Walnut Oil


3 Ounces Chanterelles, sliced


1/2 Ounce Shallots, sliced


2 Ounces Sherry Vinegar


1/2 Ounce White Wine


2 Teaspoons Sugar


As Needed Salt, Black Pepper


Sun-Dried Tomato Oil:


6 Each Sun-Dried Tomatoes


3 Ounces Olive Oil


Parsley Oil:


1/2 Bunch Parsley, blanched


3 Ounces Olive Oil


Duck:


6 Each Maple Leaf Farms Duck Leg Confit


Garnish:


18 Each Fried Gaufrette Potato Slices


3 Each Cherry Tomatoes, quartered

Directions

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Apple Salad: Combine ingredients; adjust seasoning to taste.


Pickled Chanterelles: Saute chanterelles and shallots in hot oil. Deglaze with vinegar and wine. Add sugar, salt and pepper to taste. Set aside.


Sun-Dried Tomato Oil: Puree tomatoes with oil.


Parsley Oil: Puree parsley with oil.


Duck: Re-thermalize duck following package directions. Remove skin; shred meat. Keep warm.


To Serve: Arrange apple salad in a nest in the center of the plate. Place duck confit on top of apple salad and garnish top with chanterelles. Arrange 3 potato crisps around back of duck/apple salad. Drizzle plate with herb oils and garnish with cherry tomatoes.



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