Pecan Crusted Duck Confit And Wilted Spinach Salad Recipes

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PEAR AND DUCK CONFIT SALAD



Pear and Duck Confit Salad image

Categories     Salad     Duck     Blue Cheese     Pear     Pecan     Winter     Gourmet

Yield Serves 4,

Number Of Ingredients 9

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

Steps:

  • Preheat oven to 250°F.
  • 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-inch-thick slices. Add pears, greens, duck, cheese, and nuts to dressing with salt and pepper to taste, then toss gently to combine.

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