After Christmas and New Year culinary excess, 12 grapes eaten in 12 seconds (this year I managed to do it thanks to a very easy trick: peeling the grapes:)), long rest among family and friends, which lasted till 6 of January, plus one week more:), with still full belly, few additional kilos and head full of new ideas, today I officially come back to my culinary blogging wishing all visitors Happy New Year!:).
I’m starting this year with an old, because it’s from the past year, recipe for a salad with duck confit, orange and pomegranate, which I made just before my Christmas holidays. To prepare the meat I used an old French way of preserving food called confit. It’s basically a slow poaching of a duck in its own fat which, after it gets cold, preserves the meat during a long time. First, a duck is marinated in salt and spices and later it’s cooked in its own juices and fat. This kind of cooking makes meat of duck juicy and tender.
Ingredients (serves 2):
1/2 pomegranate fruit
1 small orange
1 confit duck leg (used bought one)
100 g endive (escarola)
for the vinegar sauce:
2 tablespoon duck fat
1 tablespoon olive oil
1 teaspoon white wine vinegar
1/2 teaspoon sugar
1/2 teaspoon mustard
4 tablespoon fresh squeezed orange juice
salt, freshly ground pepper
First of all, I propose to prepare the sauce. To a small ball or a jar pour the duck fat. Add olive oil, vinegar, sugar, mustard, orange juice and pinch of salt and pepper. Mix the ingredients with a spoon or by shaking the jar.
Wash the endive, dry it and tear it into pieces. Peel the walnuts and cut them into pieces. Tear the duck meat and separate into segments the peeled orange. Seed the pomegranate.
Put the endive in a plate. Add segments of orange and pieces of duck meat. Sprinkle with walnuts and pomegranate seeds. Pour with vinegar sauce.