Duck salad with raspberries, oranges, arugula, and crackling

1 servings

Ingredients

Quantity Ingredient
⅓ cup Raspberry vinegar
2 teaspoons Dijon-style mustard
2 tablespoons Creme de cassis
3 tablespoons Fresh lemon juice
¾ cup Vegetable oil
1 Whole confit of duck; the neck end and
; the neck and
; giblets reserved
; for another use
1 Navel orange; peel and pith cut
; away with a
; serrated knife, the
; fruit sliced thin
; crosswise and
; halved
1 pint Raspberries
2 bunches Arugula; tough stems
; discarded, rinsed,
; and spun dry
¾ cup Finely chopped scallion

Directions

In a bowl whisk together the vinegar, the mustard, the creme de cassis, the lemon juice, and salt and pepper to taste. Add the oil in stream, whisking, and whisk the dressing until it is emulsified.

Remove skin from the duck. Scrape off any fat from the duck skin and bake the skin in one layer in a jelly-roll pan in a preheated 350 degree oven for

10 to 15 minutes, or until it is crisp. Transfer the cracklings to paper towels to drain, sprinkle them with salt to taste, and crumble them.

Remove duck meat from the bones and chop.

On a large platter arrange the orange slices, the raspberries, and the arugula decoratively. In a bowl toss the duck meat, chopped, with ¼ cup of the dressing, the scallion, ¼ of the cracklings, and salt and pepper to taste and mound the salad on the platter. Drizzle the remaining dressing over the arugula and fruit and serve the remaining cracklings separately.

Yield: 6 servings

Converted by MC_Buster.

Per serving: 1686 Calories (kcal); 165g Total Fat; (86% calories from fat); 3g Protein; 53g Carbohydrate; 0mg Cholesterol; 128mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 32½ Fat; ½ Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9325 Converted by MM_Buster v2.0n.

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