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Salad of Arugula and Duck Confit

Updated: Wednesday, April 23 2014, 11:23 AM CDT



Made by: John Kidd, Culinary Specialist, LLCC

Salad of
Arugula, Duck Confit, Roasted Pear, and Parmesan Frico



·       
8
oz arugula



·       
12
oz duck confit (see recipe below)



·       
2
pears, peeled and diced



·       
1
TBS Dijon mustard



·       
2
TBS red wine vinegar



·       
2
tsp honey



·       
¼
cup salad oil



·       
1
cup shredded parmesan cheese



·       
Sprinkle
of flour



 



Roast pears in a 350 degree oven for
15 minutes.



 



To make vinaigrette, whisk together
mustard, vinegar, and honey.  Slowly
whisk in oil. Season with salt and pepper.



 



To make frico, mix cheese and
flour.  Grease a sheet pan.  Spoon 2 TBS of cheese onto sheet pan and
spread into 2”-3” rounds.  Put into 350
degree oven for about 5-7 minutes, until cheese is melted and edges start to
turn brown.  Pick up with a spatula and
drain on a paper towel.



 



For salad, toss arugula with
vinaigrette and pears.  Mound onto plates
and top with duck confit and Parmesan Frico.



 



Duck Confit:



  • 1/4 cup kosher salt
  • 2 pounds duck legs and thighs
  • 1 bay leaf
  • 8 ounces duck fat
  • 1 ounce fresh thyme


Dissolve the salt in 4 cups water in
a large container. Add the duck and bay leaf, cover and refrigerate overnight.



Preheat the oven to 400 degrees F.



Drain the brine from the duck and discard the bay
leaf
. Place the duck, duck fat and fresh
thyme in a roasting pan. Wrap tightly foil. Place in the oven for
3 hours. Remove the foil and allow to cool.



Once cool, pick all the meat from
the duck to use in salad.



 



Salad of Arugula and Duck Confit


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