Pear And Duck Confit Salad Food

ASIAN DUCK CONFIT WITH CITRUS PEA SPROUT SALAD

Steps:

• Duck Confit:
• Duck Confit: In a large bowl, mix everything together but the duck and fat. In a tall pan, line the bottom with a layer of the mixture. Place duck legs on top, then cover with another layer. Place in refrigerator overnight (24 hours). In a tall casserole or rondo, melt the duck fat. Set oven at 300 degrees. Wipe off all the mixture and place in fat. Watch carefully, you never want the fat to boil. Cook in the oven for 2 1/2 to 3 1/2 hours, or until meat is falling off the bone. Pull from fat and serve immediately or when stored overnight, pan sear at medium heat until brown and crispy on both sides.
• Citrus Pea Sprout Salad:
• For the Citrus Pea Sprout Salad: In a small bowl, combine the juices and whisk in the oils. Season and add the herbs. Check for flavor and toss with the sprouts.
• Plating: Place a small mound of the salad on a plate and top with two duck legs.

WARM DUCK SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Place the duck breasts on a sheet pan, skin side up. Sprinkle with salt and roast for about 20 minutes, until medium-rare. Remove from the oven, cover tightly with aluminum foil, and allow to sit for 10 to 15 minutes. Remove and discard the fat and skin on top (unless you're making cracklings), slice the duck, and then cut the slices crosswise into julienned pieces.
• Meanwhile, in a small bowl, combine the shallots, sherry vinegar, orange zest, and 1 1/2 teaspoons of salt. Whisk in the olive oil and set aside.
• For the salad, trim the bottom half-inch from the endive and cut them diagonally into 1/2-inch slices. Separate the leaves and discard the cores. Place the slices in a large salad bowl. Add the mache leaves, oranges, raspberries, and toasted pecans. Toss with enough dressing to moisten. Gently toss in the warm duck meat and serve immediately.

DUCK CONFIT SALAD WITH POMEGRANATE VINAIGRETTE

Steps:

• in a saucepan combine onion, red wine, vinegar, sugar, thyme, cook on low until onions are tender and most liquid evaporates, set aside.
• cut off endive stems and separate into leaves.
• rinse with water and cook in microwave for 45 seconds, drain and set aside.
• place bacon in a skillet, cook until crispy, reserving fat.
• break bacon into pieces, add back to pan with endive and onion mixture, hazelnuts, parslet, 1/2 tsp lemon juice, stir well, check for seasoning.
• place endive mixture onto 6 serving plates make vinaigretter-whisk together pomegranate molasses, lemon juice, vinegar and hazelnut oil.
• spoon onto endive mixture, top with duck, serve.

DUCK SALAD WITH SPICED PEARS AND SWEET SOY DRESSING

Steps:

• Heat oven to 400*F.
• Prick the skin on each duck fillet with a fork.
• Mix the honey and soy sauce and brush all over the duck skins.
• Set the duck fillets skin side up on a rack in a baking dish or roasting tin.
• Add 2 TBS of cold water to the container and roast for 35 to 40 minutes, the skins should be golden and the meat still a little pink.
• Allow to cool.
• With a knife tip remove the core from the stalk end of each chicory head, then shred across the leaves in slices.
• Separate out the shreds.
• Pick over the watercress, discarding stalky bits.
• For the dressing, combine the oil, vinegar, sugar and sweet soy sauce and mix well.
• Peel the garlic clove and flatten with a knife blade.
• Add to the dressing and allow it to flavour the mixture until serving time.
• Then scoop out the garlic and add the chopped cilantro.
• Meanwhile, prepare the pears.
• First choose a pan into which 6 medium size pears will fit snugly so they will be covered with the syrup.
• Measure 2 cups cold water into the pan, add the sugar, spices and lemon rind and stir over a low heat to dissolve the sugar.
• Peel the pears, leaving them whole with stalks intact.
• As each pear is peeled, drop it into the pan.
• Replace the pan over the heat and bring to a simmer, half cover with the pan lid and cook pears gently until tender, about 30 to 40 minutes; test with a knife tip.
• Add the lemon juice and allow the pears to cool in the syrup before removing them for the duck salad.
• To assemble the salad, thinly slice the duck fillets lengthways.
• Cut the pears in quarters lengthways.
• To serve, scatter the chicory and watercress on a serving platter.
• Add the duck and pears, then spoon over the dressing.