Confit Duck Salad with Gaufrette Potato Crisps
1999 Grand Prize Winner, MLF Recipe Contest, Chef Paul Beppler
Ingredients
Apple Salad
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1
3 oz each Granny Smith Apples, Celery Root, julienne
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2
2 Ounces Walnuts, chopped
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3
3 Tablespoons Mayonnaise
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4
1 Teaspoon Each Basil, Parsley, chopped
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5
As Needed Lemon Juice
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6
As Needed Salt, Black Pepper
Pickled Chanterelles
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1
1 Ounce Walnut Oil
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2
3 Ounces Chanterelles, sliced
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3
1/2 Ounce Shallots, sliced
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4
2 Ounces Sherry Vinegar
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5
1/2 Ounce White Wine
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6
2 Teaspoons Sugar
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7
As Needed Salt, Black Pepper
Sun-Dried Tomato Oil
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1
6 Each Sun-Dried Tomatoes
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2
3 Ounces Olive Oil
Parsley Oil
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1
1/2 Bunch Parsley, blanched
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2
3 Ounces Olive Oil
Duck
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1
6 Each Maple Leaf Farms Duck Leg Confit
Garnish
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1
18 Each Fried Gaufrette Potato Slices
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2
3 Each Cherry Tomatoes, quartered
Directions
Apple Salad
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1
Combine ingredients; adjust seasoning to taste.
Pickled Chanterelles
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1
Saute chanterelles and shallots in hot oil.
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2
Deglaze with vinegar and wine.
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3
Add sugar, salt and pepper to taste. Set aside.
Sun-Dried Tomato Oil
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1
Puree tomatoes with oil.
Parsley Oil
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1
Puree parsley with oil.
Duck
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1
Re-thermalize duck following package directions. Remove skin; shred meat. Keep warm.
To Serve
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1
Arrange apple salad in a nest in the center of the plate.
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2
Place duck confit on top of apple salad and garnish top with chanterelles.
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3
Arrange 3 potato crisps around back of duck/apple salad.
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4
Drizzle plate with herb oils and garnish with cherry tomatoes.
