Duck Confit And Wild Plum Salad
- meat from 1/2 leg of duck confit
- 2 ounces wild plums (5-6 per plate) pitted and left hole
- 1/4-1/2 ounce fromage blanc, crumbled
- 1-2 heads younge/baby romaine lettuce, washed and split down center, not plucked
- 1 T shallot, minced
- 2T duck fat
- 1t sherry vin
- shred leg of confit, pit wild plums, wash & dry lettuces and arrange on plate for presentation, top with shredded confit, in saute pan heat fat, add minced shallot, saute only long enough to heat shallots do not allow them to begin cooking and remove from heat, sprinkle lettuces and confit with sherry vin, while fat is still extremely hot spoon the fat and shallots evenly over salad taking care to not under or over dress, garnish with wild plum and fromage blanc, serve imediately
duck confit, wild, fromage blanc, down center, t, t, sherry vin
Taken from www.epicurious.com/recipes/member/views/duck-confit-and-wild-plum-salad-50055539 (may not work)