Tuesday, January 31, 2012
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!