Preserved Duck, Sweet Potato and Apple Salad

Salad, Winner 1999 MLF Recipe Contest, Chef Scott Pisula

Ratings

Serving Size {6 servings}

Ingredients


Preserved Duck Confit:


1 Maple Leaf Farms Whole Duck*, 4 1/2 to 5 Lb


1 Ounce Salt


1 tsp Black Peppercorns, crushed


2 each Garlic Cloves, thinly sliced


1/2 bunch Thyme Sprigs


2 each Bay Leaves, crushed


As Needed Duck Fat


Cherry & Port Ketchup:


1/2 cup Dried Cherries


As Needed Warm Water


1/4 cup Sugar


1/2 cup Port Wine


Pinch Cinnamon, ground


Pinch Cloves, ground


1 oz Red Wine Vinegar


Salad:


Preserved Duck Confit Meat, diced


1 medium Sweet Potato, diced, cooked


2 each Granny Smith Apples, diced


1 oz Red Onion, diced


1 oz Each Red Wine Vinegar, Vegetable Oil


1 Tbsp Sugar


1 tsp Parsley, chopped


As Needed Salt, Black Pepper


Garnish:


As Needed Belgian Endive, Frisee


As Needed Red Wine Vinaigrette


As Needed Cracklings


As Needed Walnut Pieces, toasted

Directions

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Preserved Duck Confit: Remove breasts and legs, leaving skin and bones intact. Sprinkle removed pieces with salt and pepper. Press garlic, thyme and bay leaves into pieces. Cure, covered, in refrigerator 24 hours.


Reserving the pepper, garlic and herbs, rinse duck pieces under cold water; dry thoroughly. Heat duck fat. Add duck pieces and reserved aromatics; simmer uncovered for approximately 1 1/2 hours or until tender. Remove duck pieces from fat; strain. Reserve skin for cracklings; remove meat from bones.


Cracklings: Julienne skin and cover with fat. On medium heat, cook until skin is golden brown and crispy. Remove skin; drain on paper towels. Season with salt.


Dried Cherry and Port Wine Ketchup: Soak cherries in water for 30 minutes; drain. Combine cherries with remaining ingredients. Over medium heat, simmer 15 minutes; puree. Cool.


Preserved Duck, Sweet Potato and Apple Salad: Combine ingredients while duck and sweet potatoes are still warm. Pack in six molds, if desired.


To Serve: Dress endive and frisee with vinaigrette. Drizzle ketchup over plate; unmold duck salad in the center of the plate and place greens behind duck salad. Sprinkle with cracklings and walnuts.


*Note: Maple Leaf Farms Roast Half Duck, Rotisserie Roast Half, or Duck Breasts and Duck Legs can also be used in this recipe.


Reviews  { write a review }

Anonymous

Phenomenal dish!

Anonymous

delicious!