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


5 comments:

  1. qucik and beatifully served-perfect!

    ReplyDelete
  2. Looks 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.

    ReplyDelete
    Replies
    1. Yeah, 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.

      I love rock melon parma!!

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  3. Very colorful indeed! I love the dressing too!

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