Confit Duck Salad with Gaufrette Potato Crisps
1999 Grand Prize Winner, MLF Recipe Contest, Chef Paul Beppler
Crisp, bright apple salad with pickled chanterelles, flavorful duck leg confit drizzled with parsley oil and sun-dried tomato oil, topped with crunchy gaufrette potato crisps.
Ingredients
Salad
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3 oz Granny Smith Apples, julienne
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3 oz Celery Root, julienne
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2 oz Walnuts, chopped
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3 Tbsp Mayonnaise
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1 Tbsp Basil, chopped
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1 Tbsp Parsley, chopped
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Lemon Juice, as needed
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Salt and Black Pepper, as needed
Pickled Chanterelles
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1 oz Walnut Oil
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3 oz Chanterelles, sliced
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1/2 oz Shallots, sliced
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2 oz Sherry Vinegar
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1/2 oz White Wine
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2 tsp Sugar
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Salt and Black Pepper, as needed
Sun-Dried Tomato Oil
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6 Sun-Dried Tomatoes
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3 oz Olive Oil
Parsley Oil
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1/2 Bunch Parsley, blanched
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3 oz Olive Oil
Duck
Garnish
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18 Fried Gaufrette Potato Slices
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3 Cherry Tomatoes, quartered
Directions
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.
