30 lines
927 B
Markdown
30 lines
927 B
Markdown
# 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
|
|
|