31 lines
927 B
Markdown
31 lines
927 B
Markdown
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# Duck confit and pear salad
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### Ingredients
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* 0.5 teaspoons Dijon mustard
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* 0.5 tablespoons sherry vinegar
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* 2 tablespoons olive oil
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* 1 tablespoons shallot, finely chopped
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* 1 pieces duck confit leg
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* 1 pieces Anjou pear
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* 1 pieces Bartlett pear
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* mixed greens
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* 1 ounces Roquefort
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* salt
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* pepper
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### Directions
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1. Heat a large skillet over high heat. Add the duck leg and cook until well browned on all sides. Transfer to a cutting board. When cool enough to touch shred the meat into bite size pieces.
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2. Combine the vinegar, shallot, mustard and salt and pepper to taste. Slowly whisk in the oil.
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3. Halve the pear, remove the core, and slice thinly.
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4. Toss the greens, duck, pear, and dressing into a large bowl. Stir until combined and then sprinkle on the Roquefort cheese. Season with salt and pepper to taste
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### Meta
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author: Serious Eats, http://www.seriouseats.com/
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tags: Salads and Dressings
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