Duck Confit Salad with Pomegranate Vinaigrette
Description
Embracing the rich flavors of duck confit, this delightful salad harmonizes the succulent meat with the vibrant crunch of fresh vegetables, topped off with a luscious pomegranate vinaigrette that adds a tangy sweetness, making it a truly winner dish for any occasion. Whether you’re looking for a refined meal or a special addition to a dinner party, this salad is bound to impress. With the convenience of preparing duck confit in advance, this recipe showcases how to elevate simple ingredients into an elegant dish that tantalizes the taste buds.
Recipe Details
| Preparation Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 20 minutes | 25 minutes | 45 minutes | 6 |
Ingredients
| Ingredient | Quantity |
|---|---|
| Duck confit | 3 pieces |
| Red onion | 1 |
| Red wine vinegar | ½ cup |
| Sugar | 2 teaspoons |
| Fresh thyme | 1 teaspoon |
| Endive | 1 head |
| Bacon | 6 slices |
| Hazelnuts (chopped) | ¼ cup |
| Fresh parsley (chopped) | 2 tablespoons |
| Pomegranate molasses | 1½ tablespoons |
| Lemon juice | ¼ teaspoon |
| Hazelnut oil | 2 tablespoons |
| Salt and pepper | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 263.8 kcal |
| Total Fat | 16.9 g |
| Saturated Fat | 2.3 g |
| Cholesterol | 5.1 mg |
| Sodium | 177.1 mg |
| Total Carbohydrates | 21.3 g |
| Dietary Fiber | 16.8 g |
| Sugars | 2.5 g |
| Protein | 8.4 g |
Instructions
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Prepare the Onion Mixture: In a medium saucepan, combine the chopped red onion, red wine vinegar, sugar, and fresh thyme. Cook over low heat, stirring occasionally, until the onions are tender and most of the liquid has evaporated, which should take about 10-15 minutes. Once done, remove from heat and set aside to cool.
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Prepare the Endive: Cut off the base of the endive, then separate the leaves. Rinse the leaves under cold water to clean them, and then drain well. For a softer texture, you may microwave the endive leaves for about 45 seconds and then set aside to cool.
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Cook the Bacon: In a large skillet, place the bacon slices and cook over medium heat until crispy. Be sure to reserve the rendered bacon fat for later use. Once cooked, remove the bacon, crumble it into pieces, and set aside.
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Combine the Salad Ingredients: In the same skillet with the reserved bacon fat, add the cooked onion mixture along with the cooked endive leaves. Add the chopped hazelnuts and parsley, followed by the lemon juice. Stir well to combine, and taste to check for seasoning, adjusting with salt and pepper as needed.
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Assemble the Salad: Divide the endive mixture evenly among 6 serving plates, creating a bed for the duck confit.
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Make the Vinaigrette: In a small bowl, whisk together the pomegranate molasses, additional lemon juice, red wine vinegar, and hazelnut oil until well combined.
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Serve: Spoon the vinaigrette generously over the endive mixture on each plate. Top with slices of duck confit, and drizzle any remaining vinaigrette over the top for added flavor. Serve immediately, allowing your guests to relish in the decadent combination of flavors.
This Duck Confit Salad with Pomegranate Vinaigrette showcases the exquisite interplay of savory duck, crunchy vegetables, and a bright vinaigrette, ensuring a dining experience that is as delightful as it is delicious. Perfect for gatherings or a fancy weeknight dinner, it is sure to be a favorite for all who partake.
