Muscovy Duck Confit With Endive Roquefort And Waln... |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Oh my God, I found packages of Grimaud Farms duck confit at Costco last week and almost died of excitement! Only 8 bucks for a package of 4 duck legs. Nyoice! :-D Ingredients:
1 box of muscovy duck leg confit |
4 belgian endives (red and green if you can find it), chopped (save some leaves for garnish) |
8 oz roquefort, crumbled |
1/2 cup dried tart cherries |
1 cup toasted walnuts |
walnut vinaigrette |
1/8 cup walnut oil |
2 tbsp balsamic vinegar |
2 tbsp wildflower honey (or to taste; i like it sweet) |
1/2 lemon, juiced |
kosher salt and white pepper |
Directions:
1. Roast confit (skin side up) in 400 degree oven for 15 minutes until warmed through and slightly crispy.
2. Add chopped endive and walnuts to a mixing bowl and toss with walnut vinaigrette (reserving a little of the vinagrette to finish plate)
3. Season with salt and pepper.
4. Using tongs, pile a mound of the endive salad on each plate. Arrange duck leg up against salad; stand up 2 red endive leaves. Sprinkle Roquefort and cherries around salad then finish plate with final drizzle of vinagrette. Serve with a crusty baguette and a nice Syrah... Bon appetit!
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