Tonight’s Dinner, Fall Duck Confit Salad.
So I originally had grand plans for duck breasts, planning on making confit more as an afterthought, but there were no pechugas to be found, but big beautiful fat legs priced right and calling my name. I headed straight home from the local Asian market where a giant Hello Kitty was dancing to Michael Jackson’s thriller in the parking lot, and concocted what turned out to be an excellent rub.
The rest of the dish turned into a beautiful Fall salad with pomegranate seeds, dates, chicories, and a vinaigrette of shallots caramelized in duck fat, deglazed with pomegranate wine, a touch of maple syrup, sherry vinegar, organic olive oil, and hand harvested sea salt. A gift from fellow blogger Lisa at TuttiFoodie. I had purchased a persimmon that turned out to be unedible, but a ripe one would have been a perfect addition. The salad was tossed with the warm vinaigrette and garnished with the chicharones de duck. Yum. Or in the words of my fiance, “Well that certainly didn’t suck.”
1/4c Brown Sugar
1/4 c Sea Salt
1T Mixed Peppercorns
1T Coriander Seeds
1 Star Anise
1t Orange Zest
2 Garlic Cloves, crushed
2 c Duck Fat
Toast all spices in a dry sauté pan, grind in coffee grinder, toss with sugar, salt, garlic and zest. Lovingly rub and massage into and on duck legs and refrigerate for a day. Brush off all excess and visible rub and arrange in a small casserole dish. Melt duck fat and pour over to submerge legs. Let bake at 275° for 3 hours.Remove skin and crisp in a sauté pan over medium to low heat. Shred meat and set aside.