Best Pear And Duck Confit Salad Recipes

Duck Confit Salad With Pomegranate Vinaigrette image

Provided by chia2160

Categories Duck

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

3 duck confit, legs reheated and shredded
1 red onion, sliced
1/2 cup cabernet sauvignon wine
2 tablespoons red wine vinegar
1 pinch sugar
1 bunch fresh thyme, to taste
6 heads endive
2 slices bacon
1/4 cup hazelnuts, toasted,skinned,chopped
2 tablespoons fresh parsley, chopped
2 tablespoons pomegranate molasses
1 lemon, juice of
1 1/2 teaspoons red wine vinegar
1/4 cup hazelnut oil

Steps:

in a saucepan combine onion, red wine, vinegar, sugar, thyme, cook on low until onions are tender and most liquid evaporates, set aside.
cut off endive stems and separate into leaves.
rinse with water and cook in microwave for 45 seconds, drain and set aside.
place bacon in a skillet, cook until crispy, reserving fat.
break bacon into pieces, add back to pan with endive and onion mixture, hazelnuts, parslet, 1/2 tsp lemon juice, stir well, check for seasoning.
place endive mixture onto 6 serving plates make vinaigretter-whisk together pomegranate molasses, lemon juice, vinegar and hazelnut oil.
spoon onto endive mixture, top with duck, serve.

Nutrition Facts : Calories 263.8, Fat 16.9, SaturatedFat 2.3, Cholesterol 5.1, Sodium 177.1, Carbohydrate 21.3, Fiber 16.8, Sugar 2.5, Protein 8.4

Pear and Duck Confit Salad image

Yield Serves 4,

Number Of Ingredients 9

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 frisée (French curly endive), tender watercress sprigs, and baby spinach leaves
2 ounces crumbled Roquefort or other blue cheese (1/2 cup), optional

Steps:

Preheat oven to 250°F.
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-inch-thick slices. Add pears, greens, duck, cheese, and nuts to dressing with salt and pepper to taste, then toss gently to combine.