Recipes > Salad > Preserved Duck, Sweet Potato and Apple Salad

Preserved Duck, Sweet Potato and Apple Salad

Name: Preserved Duck, Sweet Potato and Apple Salad
Total time: 240 min
Cuisine: Europe
Ingredients: 1 Maple Leaf Farms Whole Duck*, 4 1/2 to 5 Lb; 1 Ounce Salt; 1 tsp Black Peppercorns, crushed; 2 each Garlic Cloves, thinly sliced; 1/2 bunch Thyme Sprigs; 2 each Bay Leaves, crushed; As Needed Duck Fat; 1/2 cup Dried Cherries; As Needed Warm Water; 1/4 cup Sugar; 1/2 cup Port Wine; Pinch Cinnamon, ground; Pinch Cloves, ground; 1 oz Red Wine Vinegar; Preserved Duck Confit Meat, diced; 1 medium Sweet Potato, diced, cooked; 2 each Granny Smith Apples, diced; 1 oz Red Onion, diced; 1 oz Each Red Wine Vinegar, Vegetable Oil; 1 Tbsp Sugar; 1 tsp Parsley, chopped; As Needed Salt, Black Pepper; As Needed Belgian Endive, Frisee; As Needed Red Wine Vinaigrette; As Needed Cracklings; As Needed Walnut Pieces, toasted

Ingredients

1 Maple Leaf Farms Whole Duck*, 4 1/2 to 5 Lb
1 Ounce Salt
1 tsp Black Peppercorns, crushed
2 each Garlic Cloves, thinly sliced
1/2 bunch Thyme Sprigs
2 each Bay Leaves, crushed
As Needed Duck Fat
1/2 cup Dried Cherries
As Needed Warm Water
1/4 cup Sugar
1/2 cup Port Wine
Pinch Cinnamon, ground
Pinch Cloves, ground
1 oz Red Wine Vinegar
Preserved Duck Confit Meat, diced
1 medium Sweet Potato, diced, cooked
2 each Granny Smith Apples, diced
1 oz Red Onion, diced
1 oz Each Red Wine Vinegar, Vegetable Oil
1 Tbsp Sugar
1 tsp Parsley, chopped
As Needed Salt, Black Pepper
As Needed Belgian Endive, Frisee
As Needed Red Wine Vinaigrette
As Needed Cracklings
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.