recipes/duckconfitandpearsalad.recipe.md

Duck confit and pear salad

Ingredients

• 0.5 teaspoons Dijon mustard
• 0.5 tablespoons sherry vinegar
• 2 tablespoons olive oil
• 1 tablespoons shallot, finely chopped
• 1 pieces duck confit leg
• 1 pieces Anjou pear
• 1 pieces Bartlett pear
• mixed greens
• 1 ounces Roquefort
• salt
• pepper

Directions

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.

2. Combine the vinegar, shallot, mustard and salt and pepper to taste. Slowly whisk in the oil.

3. Halve the pear, remove the core, and slice thinly.

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

Meta

author: Serious Eats, http://www.seriouseats.com/

tags: Salads and Dressings