Info
- Course: Appetizer, Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 6 Times
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Warm Duck Salad with Cranberries and Walnuts
Cookbook
When duck is braised in stock, the meat is as moist and tender as classic duck confit (for which duck is cooked entirely in fat), but it is far less greasy. No oil is needed for searing because the duck skin has its own fat, which will be rendered into the stock as it simmers.
This recipe calls for duck legs, which you may have left over after preparing Seared and Roasted Duck Breasts with Green Peppercorn Sauce. They are paired with crunchy toasted walnuts, sweet and tart chewy dried cranberries, and crisp greens. Walnut Vinaigrette echoes the walnut flavor.
Yield : Makes 4 servings
Ingredients
For the braised duck legs:
- 4 duck legs (from two 5-pound ducks)
- Kosher salt and freshly ground black pepper
- 5 cups Chicken Stock or low-salt canned chicken broth
- 1 cinnamon stick
- ½ teaspoon whole allspice berries
- ½ teaspoon whole black peppercorns
- 2 bay leaves
- 6 sprigs thyme
To serve:
- 4 cups mixed greens
- ½ cup Walnut Vinaigrette
- 4 tablespoons dried cranberries
- 4 tablespoons coarsely chopped toasted walnuts
- Kosher salt and freshly ground black pepper
Served braised duck with:
Directions
For the braised duck legs:
Preheat the oven to 400°F. Season the duck legs well with salt and pepper.
Over medium-high heat, heat a medium skillet until smoking and sear the legs, skin-side down, until golden, 1 to 2 minutes. Turn and sear the flesh side 1 minute.
Place the legs skin-side up in a pot large enough to hold them snugly and add the stock, spices, and herbs. Bring to a boil over high heat and then place in the oven for 1 hour. Reduce the oven to 375°F., turn the legs, and cook 30 minutes longer. Remove from the oven and cool in the cooking liquid.
Remove the duck legs when cool and discard the cooking liquid, which will be fatty. Discard the duck skin and pull the meat from the bones (it will come off very easily) and shred it.
To serve:
Toss the greens with the vinaigrette, cranberries, walnuts, and duck. Season lightly with salt and pepper, toss, and divide among 4 serving plates.
Variations:
For Chicken Stock, substitute Duck Stock, or a combination of duck and chicken stocks.
For Walnut Vinaigrette, substitute Sherry Vinaigrette.
For walnuts, substitute pine nuts.
Notes
Order of preparation:
• Braise the duck legs.
• Prepare the Walnut Vinaigrette.
• Combine the vinaigrette, cranberries, walnuts, and duck.
Make-ahead notes:
The braised duck legs, with the meat kept on the bone, can be refrigerated up to 3 days; reheat in a little stock over medium heat.
The Walnut Vinaigrette can be refrigerated up to 10 days; whisk to recombine before serving.
© 1996 Debra Ponzek and Joan Schwartz
Nutritional Information
Nutrients per serving
Nutritional information includes 1/8 teaspoon of added salt per serving, but does not include Walnut Vinaigrette or Chicken Stock. For nutritional information on Walnut Vinaigrette or Chicken Stock, please follow the link above.
1237 kcal
5 % daily value
25 % daily value
9 % daily value
707 mg
60 mg
35 g
5 g
1 g
8 g
218 mg
482 mg
38 g
118 g
41 % daily value
