Hands Off the Duck Confit!

April 15, 2010 § 1 Comment

We had two duck legs left over after Monday’s dinner, so I made a salad featuring duck confit.  That turned out to be a fine idea.  My daughters agreed and harassed me though the whole process, pick pick picking at the duck. Sheesh.

I thinly sliced shallots and fried them in oil until they were golden.  Fried shallots are addictive little wisps of savory crunch –   I do not exaggerate!  Then I re-created those lovely orange supremes from Monday’s dinner. I warmed the duck legs and shredded them, and made a vinaigrette (red wine vinegar, extra virgin olive oil, & salt).

Those elements tossed with baby greens made for a mighty fine salad.  And a salad plate covered with incriminating fingerprints! Come on, let a mother blogger get the pics!

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