| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Fruits |
|
Cklive18, Pdate |
1 |
servings |
INGREDIENTS
| 1/3 |
c |
Raspberry vinegar |
| 2 |
ts |
Dijon-style mustard |
| 2 |
tb |
Creme de cassis |
| 3 |
tb |
Fresh lemon juice |
| 3/4 |
c |
Vegetable oil |
| 1 |
|
Whole confit of duck; the neck end and |
|
|
; the neck and |
|
|
; giblets reserved |
|
|
; for another use |
| 1 |
|
Navel orange; peel and pith cut |
|
|
; away with a |
|
|
; serrated knife, the |
|
|
; fruit sliced thin |
|
|
; crosswise and |
|
|
; halved |
| 1 |
pt |
Raspberries |
| 2 |
bn |
Arugula; tough stems |
|
|
; discarded, rinsed, |
|
|
; and spun dry |
| 3/4 |
c |
Finely chopped scallion |
INSTRUCTIONS
In a bowl whisk together the vinegar, the mustard, the creme de cassis, the
lemon juice, and salt and pepper to taste. Add the oil in stream, whisking,
and whisk the dressing until it is emulsified.
Remove skin from the duck. Scrape off any fat from the duck skin and bake
the skin in one layer in a jelly-roll pan in a preheated 350 degree oven
for
10 to 15 minutes, or until it is crisp. Transfer the cracklings to
paper towels to drain, sprinkle them with salt to taste, and crumble them.
Remove duck meat from the bones and chop.
On a large platter arrange the orange slices, the raspberries, and the
arugula decoratively. In a bowl toss the duck meat, chopped, with 1/4 cup
of the dressing, the scallion, 1/4 of the cracklings, and salt and pepper
to taste and mound the salad on the platter. Drizzle the remaining dressing
over the arugula and fruit and serve the remaining cracklings separately.
Yield: 6 servings
Converted by MC_Buster.
Per serving: 1686 Calories (kcal); 165g Total Fat; (86% calories from fat);
3g Protein; 53g Carbohydrate; 0mg Cholesterol; 128mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 32 1/2 Fat; 1/2 Other
Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9325
Converted by MM_Buster v2.0n.
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