Confit Duck Salad with Gaufrette Potato Crisps

Confit duck salad with gaufrette potato crisps

1999 Grand Prize Winner, MLF Recipe Contest, Chef Paul Beppler

Ingredients

Apple Salad

  • 1

    3 oz each Granny Smith Apples, Celery Root, julienne

  • 2

    2 Ounces Walnuts, chopped

  • 3

    3 Tablespoons Mayonnaise

  • 4

    1 Teaspoon Each Basil, Parsley, chopped

  • 5

    As Needed Lemon Juice

  • 6

    As Needed Salt, Black Pepper

Pickled Chanterelles

  • 1

    1 Ounce Walnut Oil

  • 2

    3 Ounces Chanterelles, sliced

  • 3

    1/2 Ounce Shallots, sliced

  • 4

    2 Ounces Sherry Vinegar

  • 5

    1/2 Ounce White Wine

  • 6

    2 Teaspoons Sugar

  • 7

    As Needed Salt, Black Pepper

Sun-Dried Tomato Oil

  • 1

    6 Each Sun-Dried Tomatoes

  • 2

    3 Ounces Olive Oil

Parsley Oil

  • 1

    1/2 Bunch Parsley, blanched

  • 2

    3 Ounces Olive Oil

Duck

Garnish

  • 1

    18 Each Fried Gaufrette Potato Slices

  • 2

    3 Each Cherry Tomatoes, quartered

Directions

Apple Salad

  • 1

    Combine ingredients; adjust seasoning to taste.

Pickled Chanterelles

  • 1

    Saute chanterelles and shallots in hot oil.

  • 2

    Deglaze with vinegar and wine.

  • 3

    Add sugar, salt and pepper to taste. Set aside.

Sun-Dried Tomato Oil

  • 1

    Puree tomatoes with oil.

Parsley Oil

  • 1

    Puree parsley with oil.

Duck

  • 1

    Re-thermalize duck following package directions. Remove skin; shred meat. Keep warm.

To Serve

  • 1

    Arrange apple salad in a nest in the center of the plate.

  • 2

    Place duck confit on top of apple salad and garnish top with chanterelles.

  • 3

    Arrange 3 potato crisps around back of duck/apple salad.

  • 4

    Drizzle plate with herb oils and garnish with cherry tomatoes.