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Duck Salad With Raspberries, Oranges, Arugula, And Crackl

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Fruits		Cklive18, Pdate	1	Servings

INGREDIENTS

1/3	c	Raspberry vinegar
2	t	Dijon-style mustard
2	T	Creme de cassis
3	T	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		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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 14413 Calories From Fat: 6403 Total Fat: 714.3g Cholesterol: 5944.3mg Sodium: 5295.6mg Potassium: 19234.1mg Carbohydrates: 163.1g Fiber: 37.3g Sugar: 59.3g Protein: 1748.7g