Travel Reference
In-Depth Information
178
178
Duck Confit Salad
PREPARATIONS
Lightly toast all spices and crush in a spice grinder.
Add salt and sprinkle liberally on all sides of the duck
legs. Layer legs in a perforated pan or colander and
weigh them down over a drain pan. Refrigerate for 24
hours.
2 tablespoons whole fennel seed
2 tablespoons whole coriander
seed
4 tablespoons whole black pepper
1½ tablespoons chili flakes
1 tablespoon whole allspice
Heat oven to 300 degrees. In an ovenproof pan, heat
duck fat slowly while brushing off spices from duck
legs. Submerge duck legs in warm fat and cover with
a tightly fitting lid. Place in the oven for 1½ hours or
until thigh bone removes easily.
1 tablespoon whole clove
4 tablespoons kosher salt
8 duck hen legs
2 quarts duck fat
8 eggs
½ pound smoked bacon
Drain duck fat and store separately in refrigerator. In
a medium saucepan, bring 2 quarts of salted water to a
boil and add eggs for 7 minutes. Drain and place in ice
water to cool. Then peel and set aside.
¾ cup aged red wine vinegar
½ cup pure olive oil
8 shallots, finely diced
½ cup whole roasted garlic cloves
2 pounds clean spinach
Salt and pepper
FINALS STEPS
Cut bacon into small lardoons and cook slowly in a
large sauté pan until crisp. Drain and reserve fat. In
a bowl, whisk together vinegar, oil, and shallots, sea-
soning with salt and pepper. Add a tablespoon of the
rendered bacon fat to vinaigrette.
Heat another sauté pan and add a tablespoon of duck
fat, then add duck legs, skin side down. When skin is
crisp, remove legs and keep warm in the oven. Place
rendered bacon in the warm pan. Add garlic cloves and
