Summer Duck with Fingerling Potato Salad - Tucson News Now

Summer Duck with Fingerling Potato Salad

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Duck:

1 confit leg of duck [or chicken] [available at gourmet markets - we make our own]

Potato Salad:

4 lg. fingerling potatoes (blanched & cooled)

1 tbl celery

1 tsp minced shallot (fine diced)

1 tsp red onion

1 tsp roasted garlic cloves chopped

2 tbl mayonaise  2 tsp dijon mustard

1 tbl fresh herbs (tarragon, parsley, chive preferable) to taste

salt, pepper

truffle oil (if available - olive oil ok also)

Salad: 3 oz. watercress - cleaned & trimmed (could substitute wild greens, or spinach)

grapes- cut in half, or substitute favorite dried fruit

Vinaigrette: 1 tbl dijon mustard

3 tbl red wine vinegar

1 tbl olive oil    

1/4 tsp minced shallot to taste

salt & pepper

1) Cook confit leg of duck in pre-heated 500 degree oven for 10 minutes to heat through, or until skin is crisp.

2) Combine all ingredients for potato salad in a medium size mixing bowl, mix well, season with salt & pepper

3) Wisk together dijon mustard, red wine vinegar, olive oil, and shallot to form vinaigrette.

4) Toss together watercress greens, grapes and vinaigrette (saving some for sauce on plate)

5) Plate all items, finish plate with drizzling of remaining vinaigrette.

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