|
Salads-Poultry |
|
INGREDIENTS:
2 tsp Dijon mustard
2 tbs Sherry vinegar
9 tbs extra-virgin olive oil
4 tbs finely chopped shallots
1/2 cp coarsely chopped pecans
4 confit duck legs
4 firm ripe Anjou or Bartlett pears
8 cps mixed greens
6 ozs Roquefort cheese
|
DIRECTIONS:
Whisk together mustard, vinegar, and salt and pepper to taste in a
large bowl.
Add 4 tbs oil in a slow stream, whisking until emulsified, then
whisk in shallots.
Heat remaining tbs of 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 mins.
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-inch-thick
slices.
Add pears, greens, duck, cheese, and nuts to dressing with salt
and pepper to taste, then toss gently to combine.
Servings: 2 |
