Poached Pear Duck Salad with Orange Apple Cider Vinaigrette
Duck Leg confit and goat cheese atop a poached pear, swimming in bright citrus flavors seasoned with cloves, cinnamon and allspice.
Ingredients
Vinaigrette
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1 Orange, zest, and juice
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2 Tbsp Apple Cider Vinegar
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1 Tbsp Honey
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Pinch Salt
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3 Tbsp Salad Oil
Poached Pear
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1/2 cup Sugar
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1 cup Red Wine
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1 tsp Cloves
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1 tsp Cinnamon
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1 tsp Allspice
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2 1/2 cups Apple Juice
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2 Pears, peeled and cored with a melon baller
Salad
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1 Orange, supremed
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1 Maple Leaf Farms Duck Leg Confit, meat shredded and lightly chopped
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1 tsp Parsley, chopped
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2 Tbsp Walnuts, chopped and toasted
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1 Tbsp Goat Cheese
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Salt and Pepper, as needed
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Parsley, for garnish
Directions
Vinaigrette
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1
Combine the orange juice, orange zest, vinegar, honey and salt in a blender or food processor.
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2
Turn the blender on, and then very slowly add the oil to emulsify.
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3
Season if necessary. Keep cold.
Poached Pear
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1
Combine sugar, red wine, spices and apple juice in a saucepan.
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2
Bring to a boil, then remove from heat and let it steep for 5 minutes.
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3
Add the pear halves to the liquid. Turn on low heat. Cover and poach the pear until they can easily be pierced with a knife. Quickly refrigerate when done.
Duck Salad Base
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1
Dice the supremed oranges into 4 smaller slices. Set aside.
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2
Combine the remaining ingredients with 1 Tbsp Vinaigrette (from above) and fold together.
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3
When they are completely incorporated, gently fold in the oranges.
Plating
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1
Spoon a small amount of vinaigrette on the bottom of a plate, enough to create a smooth surface.
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2
Fill the poached pear with the duck salad, then place on top of the vinaigrette.
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3
Garnish with parsley as desired.
