Duck Confit and Mandarin Layered Salad
- Preparation : 25 minutes
- Portions : 4
- 2 Brome Lake confit duck legs
- 1 head of Boston lettuce, washed, spun dry and finely chopped
- 310 ml (1¼ cup) roasted red peppers, finely chopped
- 6-8 sliced shallots
- 2 cans (284 ml each) of mandarin segments, drained
- Fresh mint or basil, chopped
- Curry and garlic vinaigrette (see Accompaniment tab)
Remove the skin from the duck legs, then debone. Slice the meat or shred it with your fingers, and set aside.
Line four large clear drinking glasses, or similar recipients, with the chopped lettuce, then the roasted red peppers. Cover with duck meat, compacting slightly. Place the shallots on top and then the mandarin segments.
Decorate each serving with a few fresh mint or basil leaves.
Drizzle the curry and garlic vinaigrette over each layered salad and serve immediately.
If you are making this recipe ahead of time, keep the individual salads well-covered in the refrigerator and add the dressing just before serving. (Advance Preparation: Up to 7 days for the vinaigrette and 12 hours for the salad, adding the dressing just before serving.)
Curry and garlic vinaigrette
- 60 ml (4 tbsp) cider vinegar
- 1 egg yolk
- 5 ml (1 tsp) Dijon mustard
- 5-7.5 ml (1-1½ tsp) curry powder
- 1 large garlic clove, crushed
- Salt and pepper
- 160 ml (2/3 cup) olive oil
In a small bowl, whisk the first five ingredients well. Season with salt and pepper to taste, then whisk in the oil. Keep the dressing in the refrigerator until ready to serve.
Recipe developed by Nicolas Vallée, professional chef