Raspberry And Duck Salad With Raspberry Vinaigrette Recipe
Ingredients
| 1 4 to 41/2 pound duck, split and skinned; reserve the skin for cracklings | ||
| Chicken stock | 1 Cup (16 tbs) (FOR THE SALAD) | |
| 1 small head Bibb lettuce, washed, dried, and torn | ||
| 1 small head radicchio, washed, dried, and cut into 1/2 inch strips | ||
| 1 large bunch arugula, washed, dried, and coarse stems removed | ||
| 4 ounces white mushrooms, wiped, trimmed, and thinly sliced | ||
| 1 cup raspberries Cracklings | ||
| 1 teaspoon green peppercorns in vinegar or brine, rinsed | ||
| 1/4 cup raspberry or red wine vinegar | ||
| Walnut oil | 6 Tablespoon (FOR THE VINAIGRETTE) | |
| 2 tablespoons poaching liquid | ||
| Dried tarragon | 1 Tablespoon, chopped (FOR THE VINAIGRETTE) | |
| Ground black pepper | 1 To taste (FOR THE VINAIGRETTE) | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Salt | To Taste | |
Directions
Preheat your oven to 350°F.place the duck, breast side up, in a flat pan.
Pour over the chicken stock, season liberally with salt and pepper, cover with aluminum foil, and place in the oven for about 45 to 50 minutes, or until the breast meat is just cooked.
Remove the pan from the oven and let the duck cool for 15 minutes, leaving it covered.
Remove as much meat as possible, and cut it into thin strips.
While cooking the duck, cut up the skin and fat, and slowly saute it in a large skillet over medium-high heat.
When very crisp, discard the fat and blot the cracklings on paper towels.
In a large bowl, combine the lettuce, radicchio, and arugula, and toss.
Add the duck, mushrooms, and cracklings.
prepare the vinaigrette In a small bowl, mash the green peppercorns.
Add the raspberry vinegar, then whisk in the walnut oil.
Whisk in the poaching liquid, tarragon, salt, and pepper.
Pour the vinaigrette over the greens and toss.
Add the raspberries and toss very gently.
Pour over the chicken stock, season liberally with salt and pepper, cover with aluminum foil, and place in the oven for about 45 to 50 minutes, or until the breast meat is just cooked.
Remove the pan from the oven and let the duck cool for 15 minutes, leaving it covered.
Remove as much meat as possible, and cut it into thin strips.
While cooking the duck, cut up the skin and fat, and slowly saute it in a large skillet over medium-high heat.
When very crisp, discard the fat and blot the cracklings on paper towels.
In a large bowl, combine the lettuce, radicchio, and arugula, and toss.
Add the duck, mushrooms, and cracklings.
prepare the vinaigrette In a small bowl, mash the green peppercorns.
Add the raspberry vinegar, then whisk in the walnut oil.
Whisk in the poaching liquid, tarragon, salt, and pepper.
Pour the vinaigrette over the greens and toss.
Add the raspberries and toss very gently.
Chef
