Duck Confit Salad

Menu Part: 
Appetizer
Cuisine Type: 
French
Serves: 
4

The classic confit is made with goose or duck, and this version can be served as a first course or as a side dish with an entreé. The salad ingredients are quite flexible to substitution.

Ingredients

2 tsp. Dijon mustard
2 tbsp. sherry vinegar
Salt and pepper, to taste
1⁄2 cup olive oil
1⁄2 cup dried cherries
2 tbsp. chopped shallots
8 cups mixed salad greens
2 Bartlett pears, cored, sliced
4 oz. ricotta salata or goat cheese, crumbled
Oil or rendered duck fat for sautéeing
4 (6-oz.) duck confit legs
1⁄2 cup slivered almonds, toasted

Steps

1. Mix mustard, vinegar, salt and pepper in a large bowl. Whisk in 1⁄2 cup oil until emulsified. Add cherries and shallots.

2. Add salad greens, pears, and cheese to vinaigrette mixture in bowl; toss gently to mix. Portion onto 4 plates.

3. Coat a large skillet with oil or duck fat; heat over medium flame until hot but not smoking. Add duck legs and brown until crisp and heated through, about 10 min.

4. For service, top each salad portion with a duck leg. Sprinkle with toasted almonds.

More From FoodService Director

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources