Confit duck on a bed of baby spinach with persimmons, pomegranate, maple pecans, duck cracklins, goat cheese, and bourbon mustard vinaigrette.
Well, this is it, the last post in this week’s series on duck. I decided to do this series because I feel that duck is something people rarely cook at home. Some of this is due to a lack of availability and some to unfamiliarity. Where I live, duck is a hit or miss item at the store. It can be found around the holidays and randomly throughout the year. It is also only available whole. With access limited to whole duck, I had an opportunity to show you a variety of duck recipes and techniques.
I am ending the week with a salad recipe. This salad is a sweet-salty pairing of seasonal fruits and confit duck. It has lots of crunch from the toasted nuts, arils, and cracklins. The bourbon mustard vinaigrette brings all of the fall flavors together in a tasty easy-to-make salad.
I hope you have enjoyed this series, and it has shown how easy it can be to breakdown and utilize a whole duck!
Confit Duck Salad
Ingredients
Pecans
- 1/2 tsp maple syrup
- 1/8 tsp orange zest
- 1/4 cup pecans broken
- 1/16 tsp salt
- 1/2 tsp brown sugar
Maple Bourbon Vinaigrette
- 1 tsp maple syrup
- 1/2 tsp spicy brown mustard
- 1/4 tsp orange zest
- 1/2 tsp bourbon
- 1/4 tsp apple cider vinegar
- 2 tsp olive oil
- salt and pepper to taste
Salad
- 1/2 cup duck confit shredded and warmed
- 1 cup spinach
- 1/4 cup pomegranate arils
- 1/8 cup duck crackling optional
- 1 persimmon sliced
- 1 tbsp goat cheese
Instructions
Pecans
- Preheat the oven to 350 degrees. Mix all ingredients and place on a lined sheet pan. Bake for 8 minutes and cool
Maple Bourbon Vinaigrette
- Place all ingredients in a jar. Seal with a lid and shake until emulsified.
Salad
- Place spinach on a plate. Top with duck, pomegranate, persimmon, cracklings, cheese, and pecans. Drizzle with vinaigrette. Season to taste.
