Recipe: Duck confit and Pear Salad by Chef Sandeep Pande

Chef Sandeep Pande
Chef Sandeep Pande

>>1 tsp mustard
>>1 tsp sherry vinegar
>>5 tablespoons extra-virgin olive oil
>>2 tsp onions, finely chopped
>>1/2 cup pecans, coarsely chopped
>>2 confit duck legs
>>3 firm-ripe pears (preferably red)
>>8 cups mixed greens, such as frisee (French curly endive), tender watercress sprigs and baby spinach leaves
>>1/2 cup crumbled blue cheese, optional
>>1 orange flakes
>>3-4 cherry tomatoes
>>1 red yellow pepper, grilled

Duck confit and Pear Salad by Chef Sandeep Pande. Pic/Nimesh Dave

>>Preheat oven to 250 degrees farenheit
>>In a large bowl, whisk mustard and vinegar, add salt and pepper to taste
>>Add four tablespoons of oil in a slow stream, whisk until emulsified, then whisk in the onions
>>Add a tablespoon oil in a 10-inch heavy skillet over moderate heat until hot. Then cook the pecans, stirring until golden brown
>>Transfer nuts with a slotted spoon onto paper towels, and season with salt
>>Heat skillet with any oil remaining in it over moderately high heat until hot, then brown the duck on all sides until crisp for five minutes
>>Transfer to a cutting board and tear meat into bite-size pieces and discard bones. Keep duck covered on a baking sheet in the oven
>>Halve and core pears and cut lengthwise into 1/4-inch-thick slices. Add pears, greens, duck, cheese, other ingredients and nuts to dressing with salt and pepper to taste, then toss gently to combine

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