Ah, Duck Confit. So fancy sounding, so easy to make and preserve in your fridge for, well, maybe ever. Happily you won’t have to find out how long it lasts because once you’ve got it, you’ll eat it. Start here: Duck Confit for a recipe. And then…
Duck Confit Salad
Yield: 2 large or 4 small salads
2 confit duck legs
handful dried cranberries
1/2 cup white wine
Extra Virgin Olive Oil
white wine vinegar
salad greens of your choice
Cut the shallots in half and then into thin slices.
Supreme* the orange, save the core.
Rough chop the dried cranberries.
Remove the skin from the duck legs. Put the skin in a cold skillet, then turn the heat on to medium-high and cook skins until they are browned and crisp. You won’t need to add any oil or fat because these babies will render their own. When the skins are crisp, remove to a paper towel.
While the skin is crisping remove the meat from the bones and break into chunks with your hands. Add the chunks of duck meat to the pan that you took the skin from. Turn the heat up to high and sauté, when the duck starts to crisp add the shallots and toss. Continue to crisp the duck, after all is heated through and the shallots have turned translucent add some white wine to deglaze the pan.
Squeeze the leftover orange core into the pan, and toss in the cranberries. Remove from heat and put on top of a bed of greens.
Sprinkle with the duck cracklings and season with salt and pepper and a dash of oil and white wine vinegar. Garnish with the supremes of orange.
We ate ours with a wonderful side of toasted goat cheese bread.