Salad Of Duck Confit Starring: Strawberry And Fig

  1. Saute the 7 strawberries in butter a minute or two until they are slightly loosened.
  2. Add the sparkling wine or prosecco and continue to cook until some juices from the berries release. reduce this down to about 3-4 TB liquid (it will be pinkish in hue).
  3. Transfer the mixture to a chinois and squeeze the liquid into a bowl. You should have 1/4 cup liquid. Add the vinegar plus whisk in the oil.
  4. Add the cut onions to the vinaigrette, along with the cut figs and strawberries.
  5. Cover with a lid (or wrap) and let sit to macerate fore 1/2 hour (seasoned to taste, with a little sea salt and pepper).
  6. TO PLATE:rnmound a small pile of arugula, tightly, on the center of each plate. Top with a crouton.
  7. Using a spoon, drizzle some of the vinaigrette over each mound (mindfully saving a little for you...for later, in a jar).
  8. Using tongs divvy the a few onion pieces, strawberry slices and fig quarters among plates.
  9. You can warm the duck meat in a 350 degree oven, wrapped in foil or serve it at room temperature. Divide the meat among the plates, tucking it in among the fruit.
  10. Crumble over goat cheese. Enjoy.

vinaigrette, strawberries, butter, champagne vinegar, honey, olive oil, salad, sweet onion, figs, strawberries, bread, chuevre, another, arugula

Taken from food52.com/recipes/30123-salad-of-duck-confit-starring-strawberry-and-fig (may not work)

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