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CATEGORY CUISINE TAG YIELD
Grains 4 Servings

INGREDIENTS

2 Legs duck confit
4 Shallots, finely chopped
8 Reine plums, quartered
12 Walnut halves
1/2 c Verjus or white wine vinegar
4 T Walnut oil
6 c Chicory washed, spun dry

INSTRUCTIONS

Shred meat from duck leg bones, removing about 1 tablespoon pure fat
adhering to outside. Shred meat into 1 to 2 inch long pieces about  1/4
inch wide. Place tablespoon duck fat in a 12 to 14 inch saute  pan,
place over medium heat and add shallots. When shallots have  softened,
about 4 to 5 minutes. Add duck pieces and cook until crispy  on
outside, about 8 to 10 minutes. Remove duck pieces to a salad bowl  and
discard all but 2 tablespoons of fat. Add plum pieces and walnut
halves and cook 1 minute. Add vinegar and reduce by half. Add walnut
oil and shake pan to stir. Add chicory, toss 10 seconds, season with
salt and toss into bowl. Toss salad with tongs, divide among 4 plates
and serve.  Yield: 4 servings as a light supper  NOTES : Recipes
Copyright Mario Batali 1997. All rights reserved.  Recipe by:
MEDITERRANEAN MARIO #ME1A21  Posted to MC-Recipe Digest by Sue
<suechef@sover.net> on Feb 12, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 405
Calories From Fat: 124
Total Fat: 14g
Cholesterol: 0mg
Sodium: 47.5mg
Potassium: 1322.6mg
Carbohydrates: 66.5g
Fiber: 12.7g
Sugar: 31.2g
Protein: 9.9g


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