Tuesday, January 31, 2012

Sasha's Kitchen: Duck Confit Salad with Apples and Blue Cheese

I love a good duck confit salad.  I've made various recipes for duck confit salads in the past, including an Indian-inspired one.  However, this time, I tried my own inventive recipe for mixing ingredients in a duck confit salad and it was my favorite one to date.  I bought the duck confit legs from FreshDirect and removed the fat before adding the duck confit meat to the salad.  A made an orange vinaigrette which went nicely with the blue cheese.  Whoever said you can't mix apples and oranges?

Sasha's Duck Confit Salad
5 oz baby spinach
2 granny smith apples, peeled and chopped
1/4 lb crumbled stilton cheese
2 large duck confit legs, fat removed and shredded
1/2 cup canola oil
1/4 cup orange juice
2 T red wine vinegar

I made the dressing out of the OJ, canola oil and vinegar, and mixed all of the other ingredients to make this lovely salad, which is a great recipe for a busy day.  Stay tuned for more fun posts from me soon. I had a bit of a baking marathon last saturday, where I made a lovely red velvet cake with white chocolate ganache frosting for a pre-Valentine's day treat, as well as my favorite German street pretzels.  Pretzel making is oh so much fun!

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