Preserved Duck, Sweet Potato and Apple Salad

Preserved duck sweet potato and apple salad

Ingredients

Preserved Duck Confit

  • 1

    1 Maple Leaf Farms Whole Duck*, 4 1/2 to 5 Lb

  • 2

    1 Ounce Salt

  • 3

    1 tsp Black Peppercorns, crushed

  • 4

    2 each Garlic Cloves, thinly sliced

  • 5

    1/2 bunch Thyme Sprigs

  • 6

    2 each Bay Leaves, crushed

  • 7

    As Needed Duck Fat

Cherry & Port Ketchup

  • 1

    1/2 cup Dried Cherries

  • 2

    As Needed Warm Water

  • 3

    1/4 cup Sugar

  • 4

    1/2 cup Port Wine

  • 5

    Pinch Cinnamon, ground

  • 6

    Pinch Cloves, ground

  • 7

    1 oz Red Wine Vinegar

Salad

  • 1

    Preserved Duck Confit Meat, diced

  • 2

    1 medium Sweet Potato, diced, cooked

  • 3

    2 each Granny Smith Apples, diced

  • 4

    1 oz Red Onion, diced

  • 5

    1 oz Each Red Wine Vinegar, Vegetable Oil

  • 6

    1 Tbsp Sugar

  • 7

    1 tsp Parsley, chopped

  • 8

    As Needed Salt, Black Pepper

Garnish

  • 1

    As Needed Belgian Endive, Frisee

  • 2

    As Needed Red Wine Vinaigrette

  • 3

    As Needed Cracklings

  • 4

    As Needed Walnut Pieces, toasted

Directions

Preserved Duck Confit

  • 1

    Remove breasts and legs, leaving skin and bones intact.

  • 2

    Sprinkle removed pieces with salt and pepper.

  • 3

    Press garlic, thyme and bay leaves into pieces.

  • 4

    Cure, covered, in refrigerator 24 hours.

  • 5

    Reserving the pepper, garlic and herbs, rinse duck pieces under cold water; dry thoroughly.

  • 6

    Heat duck fat.

  • 7

    Add duck pieces and reserved aromatics; simmer uncovered for approximately 1 1/2 hours or until tender.

  • 8

    Remove duck pieces from fat; strain.

  • 9

    Reserve skin for cracklings; remove meat from bones.

Cracklings

  • 1

    Julienne skin and cover with fat.

  • 2

    On medium heat, cook until skin is golden brown and crispy.

  • 3

    Remove skin; drain on paper towels.

  • 4

    Season with salt.

Dried Cherry and Port Wine Ketchup

  • 1

    Soak cherries in water for 30 minutes; drain.

  • 2

    Combine cherries with remaining ingredients.

  • 3

    Over medium heat, simmer 15 minutes; puree. Cool.

Preserved Duck, Sweet Potato and Apple Salad

  • 1

    Combine ingredients while duck and sweet potatoes are still warm.

  • 2

    Pack in six molds, if desired.

To Serve

  • 1

    Dress endive and frisee with vinaigrette.

  • 2

    Drizzle ketchup over plate; unmold duck salad in the center of the plate and place greens behind duck salad.

  • 3

    Sprinkle with cracklings and walnuts.

Salad, Winner 1999 MLF Recipe Contest, Chef Scott Pisula

*Note: Maple Leaf Farms Roast Half Duck, Rotisserie Roast Half, or Duck Breasts and Duck Legs can also be used in this recipe.