Cured Duck Salad
 
highland bar and grill 
 
4   duck legs, hind quarters
1/2 cup  kosher salt
6   juniper berries toasted and crushed
6   black peppercorns crushed
2 sprig  fresh thyme
2 clove  garlic crushed
2 cup  duck fat
 
rinse, pat dry and trim the duck legs (use the excess fat to render). 
rub salt and herbs into duck legs allow to cure for 2 days covered in 
refrigerator. melt duck fat and bring to 200 degrees. rinse salt off of 
duck, pat dry and immerse in pan of duck fat, cover and cook for 3 1/2 
hours. remove from heat and allow to cool. duck can be held refrigerated 
for several days. before service remove duck from fat, discard skin (or 
use to make cracklings) and take meat from bone. reserve duck fat. 
 
6   shallots, peeled cut in half lengthwise
2 Tbsp  honey
  water
1 Tbsp  reserved duck fat
6 small  white new potatoes cut into 1/2-inch cubes, blanched until
  tender (about 8 minutes),
  drained and patted dry
1/2 cup  walnut halves, toasted
1   shallot, finely chopped
1 cup  tender green beans cut into 2-inch lengths, blanched in salted
  water, shocked in ice water and patted dry
1/2 Tbsp  spanish sherry vinegar
  salt and pepper
1 bunch  watercress, washed and dried
1 Tbsp  olive oil
4 small  slices sourdough bread
1/2 cup  farmer's cheese or goat cheese
 
in a small saucepan add halved shallots, honey and just enough water to 
cover; bring to a boil and simmer until tender and glazed, remove and 
reserve. 
 
in a medium sauté pan heat 1 tablespoon reserved duck fat, add potatoes, 
duck, walnuts, reserved shallots and toss until hot. add chopped 
shallots, green beans, vinegar, salt and pepper and taste for 
seasonings. 
 
arrange in the center of plate, garnish with watercress tossed in olive 
oil and crouton brushed with farmer.s cheese. 
 
  farmers cheese:
1 quart  whole milk
1 cup  buttermilk
  salt and fresh white pepper
small  amount grated lemon zest
  snipped chives, chervil, parsley or whatever fresh herbs available
 
in a non reactive saucepan, combine milk and slowly bring to 180 
degrees. strain through cheesecloth and allow to cool. when cool, place 
in a bowl, season, add herbs and lemon zest, to taste. 
 
yield: 4 servings 
 
 
-- 
(ID: 5888) Mirror: rec.food.recipes: Thu, Oct 7, 2004


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