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Receta Pear And Duck Confit Salad

by Global Cookbook

Ingredientes

1 tsp Dijon mustard 1 Tbsp. sherry vinegar 5 Tbsp. extra-virgin extra virgin olive oil 2 Tbsp. finely-minced shallot 1/2 c. pecans coarsely minced 2 x confit duck legs

3 x hard-ripe Anjou or possibly Bartlett pears preferably red 8 c. mixed greens     (such as frisee, tender watercress sprigs, and baby spinach leaves) 2 ounce crumbled Roquefort (optional)     (or possibly other blue cheese)

Direcciones

1. Preheat oven to 250 degrees.
2. Whisk together mustard, vinegar, and salt and pepper to taste in a large bowl. Add in 4 Tbsp. oil in a slow stream, whisking till emulsified, then whisk in shallot.
3. Heat remaining Tbsp. oil in a 10-inch heavy skillet over moderate heat till warm but not smoking, then cook pecans, stirring, till golden. Transfer nuts with a slotted spoon to paper towels to drain, then season with salt.
4. Heat skillet with any oil remaining in it over moderately-high heat till warm but not smoking, then brown duck on all sides till crisp, about 5 min. Transfer to a cutting board and tear meat into bite-size pcs and throw away bones. Keep duck hot, covered, on a baking sheet in oven.
5. Halve and core pears and cut lengthwise into 1/4-onch-thick slices. Add in pears, greens, duck, cheese, and nuts to dressing, with salt and pepper, to taste, then toss gently to combine.
6. This recipe yields 4 servings.

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