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!