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Duck confit on pear salad with caramelized Walnut and pear Balsamumm vinaigrette
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Duck confit on pear salad with caramelized Walnut and pear Balsamumm vinaigrette
This is our first official recipe using our Pear Balsamumm, a French dish; Duck Confit Salad, garnished with fresh Pear and enhanced with caramelized Walnut and pear Balsamumm vinaigrette. The result is an exquisite Crunchy, Sweet and Salty salad.
Duck confit on pear salad with caramelized Walnut and pear Balsamumm vinaigrette
| Prep time: 10 minutes |
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| Cooking time: About 15 minutes |
| Servings or yield: For 2 people |
| Difficulty level: Easy |
| 2 Duck leg confit (recipe on our site) |
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| 3 to 5 small red endives |
| 2 Rocha pears or other |
| 1 head of frisée lettuce |
| For the vinaigrette |
| 3 tablespoons olive oil |
| 2 tablespoons Pear Balsamumm |
| Salt + Pepper to taste |
| For caramelized Walnuts |
| ¼ cup Walnuts, crushed |
| 2 tablespoons butter |
| 1-tablespoon pear Balsamumm |
| 1-teaspoon sugar |
Preparation
Preheat oven at 200 °C (400 °F).
Place duck legs confit (view recipe) skin down in an oven plate and cover and reheat for 10 minutes. Remove cover and finish cooking at broil until skin is golden brown and crispy, about 2 minutes.
Crush Walnuts and add to a small pan with butter and sugar, cook for 30 seconds on high heat (do not boil), set aside.
Add 1 tablespoon of pear Balsamumm. In a small bowl combine olive oil and Balsamumm, salt + pepper to taste, mix well, set aside.
Slice lettuce, endives and pears add to a bowl with caramelized Walnuts and dressing, mix well.
Divide between 2 service plates. Place a duck confit leg on each plate, drizzle with pear Balsamumm, serve and enjoy!
Tips, Tricks + Culinary ideas
Preparation steps
1 - Place duck legs confit (view recipe) skin down in an oven plate and cover and reheat for 10 minutes T 400 °F. Finish cooking no cover at broil until skin is golden brown and crispy, about 2 minutes. See our Duck confit recipe.
2 - Crush Walnuts and add to a small pan with butter and sugar. Cook for 30 seconds on high heat (do not boil), set aside. Add 1 tablespoon of pear Balsamumm.
3 - In a small bowl combine olive oil and Balsamumm, salt + pepper to taste, mix well, set aside.
4 - Slice lettuce, endives and pears add to a bowl.
5 - Add caramelized Walnuts and dressing, mix well. Divide between 2 service plates.
6 - Place a duck confit leg on each plate, drizzle with pear Balsamumm, serve and enjoy!
