Yield: 4 Servings
|2 \N||Legs duck confit|
|4 \N||Shallots; finely chopped|
|8 \N||Reine plums; quartered|
|12 \N||Walnut halves|
|½ cup||Verjus or white wine vinegar|
|4 tablespoons||Walnut oil|
|6 cups||Chicory washed; spun dry|
Shred meat from duck leg bones, removing about 1 tablespoon pure fat adhering to outside. Shred meat into 1 to 2 inch long pieces about ¼ inch wide. Place tablespoon duck fat in a 12 to 14 inch saute pan, place over medium heat and add shallots. When shallots have softened, about 4 to 5 minutes. Add duck pieces and cook until crispy on outside, about 8 to 10 minutes. Remove duck pieces to a salad bowl and discard all but 2 tablespoons of fat. Add plum pieces and walnut halves and cook 1 minute.
Add vinegar and reduce by half. Add walnut oil and shake pan to stir. Add chicory, toss 10 seconds, season with salt and toss into bowl. Toss salad with tongs, divide among 4 plates and serve.
Yield: 4 servings as a light supper NOTES : Recipes Copyright Mario Batali 1997. All rights reserved.
Recipe by: MEDITERRANEAN MARIO #ME1A21 Posted to MC-Recipe Digest by Sue <suechef@...> on Feb 12, 1998