Tangerine, Red Cabbage & Duck Confit Salad w/ Chestnuts
Makes 4 Side Salad Servings
Duck and citrus work very well together, and this salad is a perfect example. Take a bite and you’ll experience tart-sweet tangerine, fresh mint, sweet, smooth chestnut, intensely rich duck and crisp, bitter cabbage.
INGREDIENTS
- 2 Confit Duck Legs (or homemade duck confit)
- 4 Tangerines
- 3 oz Pre-Cooked & Peeled Chestnuts
- ½ cup Red Cabbage, thinly sliced
- 10 Fresh Mint Leaves
- 1 tbsp Rice Wine Vinegar
- Olive Oil
- Fine Extra Virgin Olive Oil
DIRECTIONS
1
Pull the skin off the confit duck legs and reserve it.
2
Strip the meat from the bones and shred it. If desired, reserve the bones for stock making.
3
Put the reserved strips of skin in a lightly oiled frying pan (just enough oil to film the bottom of the pan) over medium-high heat. Fry the skin until completely crispy, then remove it from the pan to paper towels to dry.
Pat the duck skin dry, then lightly salt it and break it into small pieces.
4
Remove the rind from the tangerines with a knife, then slice them into 1/3” thick rounds. Lay them out decoratively on a platter or four individual plates.
Save any juice that comes off of the tangerines.
5
Slice the chestnuts & cut the mint leaves into ribbons (chiffonade).
6
Put a large frying pan over medium-high heat and oil it with olive oil. Add the cabbage and a pinch of salt. Saute for 2-3 minutes, until the cabbage softens.
7
Add the shredded duck meat, chestnuts, 1 tbsp of the reserved tangerine juice and the rice wine vinegar. Cook, stirring occasionally, until the duck meat is heated through and starts to break up further (about ten minutes).
8
Top the tangerine rounds with the duck & cabbage mixture. Top this mixture with the mint the crisped duck skin.
9
Drizzle a little more of the remaining tangerine juice and the extra virgin olive oil over the top. Serve.