Prepare all ingredients. To make the reduction, heat the fat on medium heat in a 24 cm fryingpan. Add the onions and brown for 8-10 minutes, stirring frequently. Add ice cider and reduce by two thirds. Add the raspberry vinegar and jam. Add salt and pepper to taste. Let simmer for approx. 5 minutes, then remove from heat and allow to cool.
In a large non-stick pan, brown bacon strips over medium heat until they have released almost all the fat. Add the confit legs, and brown over medium heat for approx. 3 minutes on each side.
In the meantime, put lettuce and green onions in a bowl. Add oil and season with salt and pepper to taste. Toss gently. Add 75 ml (4 tbsp.) of the reduction. Toss gently again. Divide the salad onto four large plates and set aside.
Remove the pan with the confit legs from the heat. Place one confit leg on the side of each salad plate, and spoon bacon over thighs. Garnish each serving with a spoonful of reduction. Decorate each plate with 5 raspberries. Serve immediately.
Serve with toast if desired.
The onion and cider reduction goes wonderfully with poultry, pork and gizzard or duck confit salads.
Malbec d’Argentine – rouge
Go for a wine with rounded tannins that blends both power and accessibility. Argentina is known for its Malbec wines. In this region, it has hints of fruit including black cherry, as well as cocoa and undergrowth. You can also make a regional pairing with a Cahors*: it’s a classic!
Some Malbec wines may have tight tannins on opening. Have a carafe or aerator on hand to allow the wine to breathe.
* Cahors is made from the Malbec grape variety.
Servez à 16 °C
