Monday, October 8, 2012
Duck Leg Confit Salad
It took 5 whole minutes to put this together -
3 minutes to pan fry the duck legs (left at room temperature for about 30 minutes from the fridge)
1 minute to prepare the salad dressing
30 secs to segment the orange
30 secs to shred the duck legs and plate up
The duck leg confit that I have been 'confitting' the past 10 weeks met with its destiny on my dinner table tonight. Here's how I prepared it.
I love food with bright colours on the dinner plate, and I stare rudely at them for a long time.
Salad dressing recipe (I liked it but hubster found it too sweet)
2 Tbsp extra virgin olive oil
1 Tbsp honey
1 Tbsp orange juice
1 Tbsp lemon juice
1 Tbsp white wine vinegar
1 Tbsp aged balsamic vinegar
Sprinkle of coarsely crushed olives
Sprinkle of citrus dust
1/4 tsp sea salt
1/8 tsp freshly ground black pepper
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qucik and beatifully served-perfect!
ReplyDeleteLooks good. I have been adding lots of fruits and nuts to my salad lunch lately. Jack fruit - Beef or rock melon - Parma Ham combination rocks.
ReplyDeleteYeah, I was tempted to but decided against it so I could just focus my palate on the winning duck-orange combination. I had my toasted pine nuts, prune compote, cranberries just at hand, and had to resist from my usual rojak style of tossing 10 different things in.
DeleteI love rock melon parma!!
Very colorful indeed! I love the dressing too!
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