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Duck confit spinach salad recipe

Duck confit spinach salad recipe


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  • Recipes
  • Dish type
  • Salad
  • Green salad
  • Spinach salad

Confit duck is a great dish to make in bulk. You can also find prepared duck confit in some of the larger supermarkets.

Be the first to make this!

IngredientsServes: 4

  • 100g baby spinach
  • 100g duck confit, sliced into pieces
  • 1 pinch ground aniseed
  • 1 tablespoon pomegranate seeds
  • 1 tablespoon balsamic vinegar

MethodPrep:5min ›Ready in:5min

  1. Place spinach leaves in a large salad bowl. Arrange pieces of duck in the centre; sprinkle aniseed and pomegranate seeds on top. Drizzle balsamic vinegar over the salad and serve.

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How to Cook with Duck Confit

Duck leg confit is a signature D’Artagnan product, and a vital ingredient in our cassoulet recipe kit. But there are so many other ways to eat and enjoy this fully cooked charcuterie – which we think of as the original fast food. Read on for inspiration.

What is confit? Confit is a French word that means “preserved,” and is a method of slow cooking food – and storing it – in fat. This renders tough cuts like duck legs more tender, and when stored in duck fat in a cool place, they last all winter. The meat that has been through this cooking process is also called confit, as in duck leg confit or confit of goose.

This method of food preservation was of particular importance before refrigeration was common. In Gascony, the Southwest region of France, you’ll still find many small jars filled with confit of all kinds stored in the cellars.

It’s very easy to make your own confit, but it is time consuming. Our recipe for rabbit leg confit gives you the basics needed to conquer confit at home. If you want to take the easy route, buy duck leg confit or our chicken leg confit at dartagnan.com.


Recipe Summary

  • 2 cooked duck confit legs (with thighs attached)
  • 1 cup curly endive (frisee)
  • 1 cup arugula
  • 1 cup chopped radicchio
  • ½ cup purple grapes
  • ½ cup peeled and minced apple
  • ¼ cup thinly sliced white turnip
  • ¼ cup coarsely chopped pecans
  • 3 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon red wine vinegar
  • salt and ground black pepper to taste

Preheat oven to 350 degrees F (175 degrees C). Place duck on a baking sheet.

Bake in the preheated oven until heated through, about 7 minutes.

Mix curly endive, arugula, radicchio, grapes, apple, turnip, and pecans in a large bowl.

Whisk olive oil, maple syrup, vinegar, salt, and pepper together in a bowl pour over salad and toss to coat.

Divide salad between 2 serving bowls and top each with duck confit.


Confit Duck Leg Salad “A L’Orange” Recipe by Simon Hudson from Pallas Foods

This simple Confit Duck Leg Salad “A L’Orange” Recipe was created by Business Development Chef Simon Hudson from Pallas Foods.

Ingredients:

1 x silver hill confit duck leg.
10 gr Baby spinach picked and washed.
10 gr rocket leaves washed.
1 radish sliced thinly.
5 orange segments.
15 ml Greek yoghurt.
5 gr toasted hazelnuts.
10 ml orange puree mixed with 10 ml vinaigrette (orange dressing)
5 ml orange oil
De-hydrated orange crisps.

1. Roast the confit duck leg at 180 degrees for 20 mins until nice and crispy.
2. Toss the rocket and baby spinach in half of the orange dressing and arrange in centre of plate.
3. Place the hot duck leg confit on top and arrange the orange segments, radish and hazelnuts on the plate.
4. Finish the dish with the remaining dressing, orange oil, and yoghurt,
5. Finally garnishing the dish with some de-hydrated orange crisps.

RECIPE FROM PALLAS FOODS

This recipe was brought to you by Pallas Foods recipe development chef Simon Hudson. Pallas Foods is one of Ireland’s leading food distributors serving over 9,000 customers.

They have a portfolio of over 14,500 products and offer fresh, frozen, ambient and non-food products, in addition to an extensive wine list from their Private Vines Collection.


Duck Confit Salad With Pears

In my “former life” as a private chef, I was always on the lookout for new main course salads. This one is simply one of the best salads I have ever had the pleasure to make and enjoy! I have adapted the recipe from Gourmet Magazine. My husband and I used to make our own duck confit every fall following the instructions in “Mastering The Art of French Cooking Volume Two”by guess who? J. C. and Simone Beck I would encourage you to make this if you have the time, it’s so delicious and keeps very well in the fridge covered with duck fat!! I always froze the fat for another duck confit making adventure. Now the juices are flowing….maybe it’s time to make some again! And…I know our friend Boris would love to receive a container full again!

For The Dressing:

1 tsp. Dijon mustard
1 Tbsp. Sherry vinegar
5 Tbsp. EVOO
2 Tbsp. finely chopped shallot
Salt & pepper to taste

For the Salad:

½ cup walnuts, coarsely chopped
2 confit duck legs
2 – 3 firm-ripe pears (preferably red skinned & local in-season)
8 cups mixed greens that includes baby spinach
2 oz. crumbled blue cheese
1 cup Shaved fresh fennel (opt.)

Whisk together the mustard, vinegar & salt & pepper to taste in a small bowl. Slowly whisk in 4 Tbsp. of the oil in a slow stream, whisking until emulsified, then whisk in the shallot. Set aside until ready to assemble the salads.

Toast the walnuts in a dry small skillet over medium heat, tossing occasionally until fragrant & lightly toasted, about 5 minutes.Transfer the nuts with a slotted spoon to paper towels to drain & season with a bit of salt. When the skillet has cooled down wipe out any of the nut bits.

Heat the skillet with a tiny bit of oil on moderately high heat until hot but not smoking, then brown duck on all sides until the skin is crisp, about 5 minutes. Or alternatively do this step in a 400 F. oven. Transfer the duck legs to a cutting board & remove the meat from the bones & tear into bite-sized pieces, discard bones. Keep the duck warm, covered, on a baking sheet in a 180 F oven.

Halve & core the pears (a melon baller works like a charm for this task) cut the pears lengthwise into ¼” thick slices. Mound some greens on each of the four plates, combine the pears, duck, cheese & nuts with the dressing, season with salt & pepper to taste. Mound the pear/duck mixture on top of the greens & serve the salads immediately.

NB: we purchase ready-made duck confit legs from Oyama Sausage at Granville Island.


Spinach Salad with Duck Confit and Goat Cheese Crostini

INGREDIENTS

Duck confit

4 duck legs with thighs
3 tablespoons kosher salt
5 garlic cloves, peeled and chopped
1 shallot, peeled and chopped
1 bunch fresh thyme
1 teaspoon freshly cracked black pepper
8 cups rendered duck fat

Dressing
4 ounces red wine
4 ounces tomato paste
4 ounces red wine vinegar
4 ounces honey
1 tablespoon sugar
1 tablespoon salt
1 tablespoon prepared mustard
¼ teaspoon garlic powder
2 tablespoons Worcestershire sauce
1 tablespoon A-1 steak sauce
1 teaspoon black pepper
1pint salad oil

Salad
2 legs duck confit
12 ounces spinach
8 ounces assorted mushrooms, sautéed
2 red onions, peeled, sliced and grilled
6 ounces bacon or pancetta, diced, cooked crisp and drained
5 ounces dressing
1 baguette, sliced and toasted for crostini
4 ounces goat cheese

For the duck confit

    Cover the duck legs with salt, garlic, thyme, black pepper and cover with plastic wrap. Store in refrigerator overnight or for up to two days.

For the dressing

For the salad

    Bring the duck legs to room temperature, discard the skin and shred the meat.


Why I love cooking with French produce

A few weeks ago I was totally thrilled to announce on my social media channels that for 2018, I am an ambassador of France Bon Appétit. This involves discovering and learning about French produce and ingredients and sharing recipes that use them with you guys.

France&rsquos cuisine and produce is one I&rsquove long adored. So much so that the first recipe book I ever owned was a French one gifted to me by a couple of friends on my 18th birthday.

I cooked them duck breast with raspberries and dauphinois potatoes from it in my university student halls to take the book for a spin. It took about twice as long as I anticipated and we didn&rsquot eat until 10pm, but I think it was worth the wait 😁

This is the first recipe in my series showcasing gorgeous and readily available French ingredients. Be sure to keep an eye out for future ones where I&rsquoll be taking us through the summer and into autumn via the medium of beautiful French produce.

I&rsquoll be creating one each month and there&rsquoll be nine in total, making a nice little French-inspired repertoire to keep referring back to.


Thai Duck Confit with Asian Salad

I had my first duck confit when I was on a date with the husband. Immediately after that dinner, I started researching on recipes to confit duck legs. I’m intrigued by how much work time was taken to confit duck legs, and the history behind duck confit.

Duck confit originated in France. Confit is the past participle of the French verb confire, or “to preserve”. Confit is also one of the oldest ways to preserve food. The process involves curing the meat in salt mixture for 24-36 hours. After which, the cured meat is cooked in it’s own rendered fat, low and slow. This results in a moist, tender, melt-in-mouth, flavourful meat. Once the meat has been confit, it can last for several months or years.

So with that, I adapted the confit technique and give it an Asian twist with *drumroll please!* Thai aromatic spices of course! I made everything on a budget from scratch, all the way to rendering the duck fat. I got about 2.5 cups (600ml) of liquid gold from 1 kg of duck fats. And the raw duck fat cost me only $2 as compared to a bottle of prepared duck fat for $20 for 700ml. I rendered about 3-4 kg of duck fat that day, and gave a couple jars of liquid gold away to friends.

Don’t let the amount of time needed to confit the meat turn you off. Most of the time is inactive, and it’s just a game of waiting. Waiting for this delicious melt in the mouth experience with the most robust explosion of flavours! The wait was definitely worth it.


Duck confit with lentil & orange salad

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Ingredients

Duck confit

  • 4 duck marylands (approx. 1 kg)
  • ½ tsp ground black pepper
  • 3 tsp salt
  • 4 garlic cloves, crushed
  • 4 fresh bay leaves
  • 4 sprigs fresh thyme
  • 500 g duck fat
  • 1 tsp whole black peppercorns
  • 2000 g water

Lentil salad

  • 4 raw baby beetroots, trimmed and cut into halves
  • 3 garlic cloves, crushed
  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 3 sprigs fresh thyme
  • ground black pepper, to season
  • salt, to season
  • 200 g puy lentils
  • 4 whole cloves
  • 1 brown onion
  • 1 fresh bay leaf
  • 1000 g water
  • 30 g Chicken stock paste (see Tips)
  • ½ red onion, cut into small cubes (5 mm)
  • 1 celery stalk, cut into small cubes (5 mm)
  • 2 oranges, segmented and cut into slices (5 mm)

Orange vinaigrette

  • 2 tsp honey
  • 40 g freshly squeezed orange juice
  • 100 g grapeseed oil
  • 2 tbsp red wine vinegar
  • ½ tsp sea salt
  • 2 pinches ground black pepper

Assembly

  • sea salt, to season
  • ground black pepper, to season
  • 30 g frisee lettuce, to serve

Pear And Duck Confit Salad - Just Game Recipes

1 teaspoon Dijon mustard
1 tablespoon sherry vinegar
5 tablespoons extra-virgin olive oil
2 tablespoons finely-chopped shallot
1/2 cup pecans -- coarsely chopped
2 confit duck legs
3 firm-ripe Anjou or Bartlett pears -- preferably red
8 cups mixed greens (such as frisee, tender watercress sprigs, and baby spinach leaves)
2 ounces crumbled Roquefort -- (optional) (or other blue cheese)


Preheat oven to 250 degrees.

Whisk together mustard, vinegar, and salt and pepper to taste in a large bowl. Add 4 tablespoons oil in a slow stream, whisking until emulsified, then whisk in shallot.

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. Transfer nuts with a slotted spoon to paper towels to drain, then season with salt.

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. Transfer to a cutting board and tear meat into bite-size pieces and discard bones. Keep duck warm, covered, on a baking sheet in oven.

Halve and core pears and cut lengthwise into 1/4-onch-thick slices. Add pears, greens, duck, cheese, and nuts to dressing, with salt and pepper, to taste, then toss gently to combine.


Watch the video: Duck Confit Spinach Salad. Confit cooking. French cooking (July 2022).


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