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Ингредиенты
- 1 tsp Dijon mustard
- 1 Tbsp. sherry vinegar
- 5 Tbsp. extra-virgin extra virgin olive oil
- 2 Tbsp. finely-minced shallot
- 1/2 c. pecans coarsely minced
- 2 x confit duck legs
- 3 x hard-ripe Anjou or possibly Bartlett pears preferably red
- 8 c. mixed greens
- Â Â (such as frisee, tender watercress sprigs, and baby spinach leaves)
- 2 ounce crumbled Roquefort (optional)
- Â Â (or possibly other blue cheese)
Инструкции
- Preheat oven to 250 degrees.
- Whisk together mustard, vinegar, and salt and pepper to taste in a large bowl. Add in 4 Tbsp. oil in a slow stream, whisking till emulsified, then whisk in shallot.
- Heat remaining Tbsp. oil in a 10-inch heavy skillet over moderate heat till warm but not smoking, then cook pecans, stirring, till golden. Transfer nuts with a slotted spoon to paper towels to drain, then season with salt.
- Heat skillet with any oil remaining in it over moderately-high heat till warm but not smoking, then brown duck on all sides till crisp, about 5 min. Transfer to a cutting board and tear meat into bite-size pcs and throw away bones. Keep duck hot, covered, on a baking sheet in oven.
- Halve and core pears and cut lengthwise into 1/4-onch-thick slices. Add in pears, greens, duck, cheese, and nuts to dressing, with salt and pepper, to taste, then toss gently to combine.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 313g | |
| Recipe makes 4 servings | |
| Calories 642 | |
| Calories from Fat 598 | 93% |
| Total Fat 67.22g | 84% |
| Saturated Fat 10.91g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 4411mg | 184% |
| Potassium 172mg | 5% |
| Total Carbs 12.31g | 3% |
| Dietary Fiber 9.5g | 32% |
| Sugars 1.73g | 1% |
| Protein 6.62g | 11% |
