Pear And Duck Confit Salad
Serves: 4
Citlalli Gibson
1 January 1970
Based on User reviews:
61
Spice
52
Sweetness
52
Sourness
46
mins
Prep time (avg)
3.4
Difficulty
Ingredients:
1 tsp
Dijon Mustard1 tbsp
Sherry Vinegar5 tbsps
Extra-Virgin Olive Oil2 tbsps
Shallot (finely chopped)1 cup
Pecan (coarsely chopped)8 cups
Mixed GreenDirections:
1
Preheat oven to 250 degrees F
2
Whisk together mustard, vinegar, and salt and pepper to taste in a large bowl
3
Add 4 tablespoons oil in a slow stream, whisking until emulsified, then whisk in shallot
4
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
5
Transfer nuts with a slotted spoon to paper towels to drain, then season with salt
6
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
7
Transfer to a cutting board and tear meat into bite-size pieces and discard bones
8
Keep duck warm, covered, on a baking sheet in oven
9
Halve and core pears and cut lengthwise into 1/4-onch-thick slices
10
Add pears, greens, duck, cheese, and nuts to dressing, with salt and pepper, to taste, then toss gently to combine