Warm Salad Of Duck Confit With Plums, Walnuts And Chicory

By á-170456

Ingredients

• 2 legs duck confit
• 4 shallots finely chopped
• 8 Reine plums quartered
• 12 walnut halves
• 1/2 cup Verjus (or white wine vinegar)
• 4 tablespoons walnut oil
• 6 cups chicory - (abt 1/2 lb) picked, washed, and spun dry
• Salt to taste

Details

Servings 4

Preparation

Step 1

Shred meat from duck leg bones, removing about 1 tablespoon pure fat adhering to outside. Shred meat into 1- to 2-inch long pieces about 1/4-inch wide. Place tablespoon duck fat in a 12- to 14-inch saute pan, place over medium heat and add shallots.

When shallots have softened, about 4 to 5 minutes, add duck pieces and cook until crispy on outside, about 8 to 10 minutes.

Remove duck pieces to a salad bowl and discard all but 2 tablespoons of fat. Add plum pieces and walnut halves and cook 1 minute. Add vinegar and reduce by half.

Add walnut oil and shake pan to stir. Add chicory, toss 10 seconds, season with salt and toss into bowl. Toss salad with tongs, divide among 4 plates and serve.

This recipe yields 4 servings as a light supper.