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Duck Confit Salad with Dried Berries, Stilton Cheese, Arugula, and Vanilla-Shallot Vinaigrette

Duck Confit Salad with Dried Berries, Stilton Cheese, Arugula, and Vanilla-Shallot Vinaigrette

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Recipe by
Food Network Food Network

Ingredients

  • 12 ozs confit (duck, removed from the bones and shredded recipe)
  • 12 lb radicchio (end trimmed and roughly chopped)
  • 4 ozs belgian endive (end trimmed and leaves separated)
  • 2 ozs arugula (tough stems removed)
  • vinaigrette
  • 14 tsp black pepper (freshly ground)
  • 18 tsp salt
  • 4 ozs stilton (crumbled)
  • 2 tbsps dried cherries (cranberries)
  • 1 12 cups kosher salt
  • 2 tbsps black pepper (coarse)
  • 1 tbsp fresh thyme
  • 2 bay leaves
  • 1 sprig fresh rosemary (roughly chopped)
  • 6 garlic cloves (peeled and smashed)
  • 4 leg quarters (duck leg quarters rinsed and patted dry)
  • 5 cups duck fat (vegetable oil)
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
Prep Time
25 min
Total Time
31 hr 25 min
Servings
4 servings

Preparation

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