Salad of Duck Confit Starring: Strawberry and Fig

July 29, 2014
2 Ratings
  • Serves Six
Author Notes

Everyone knows that fig and duck can sing a nice song and arugula hits that same nutty note time and again. Strawberry and arugula hit both the high notes and low notes leaving plenty of room for fig and duck to chime in. It is the onion that can sometimes venture off-key. However, choose an already sweet one from Walla Walla (or Maui) and it is sure to fit in. Macerated in a little vinegar and tuned up with olive oil, the band gets together and plays a nice gig.

Summertime, salad, strawberries and fig —10 Legs in the Kitchen

What You'll Need
  • Vinaigrette
  • 7 pieces cleaned, quartered strawberries
  • 1 drop butter (knob)
  • 1 tablespoon champagne vinegar
  • 1 pinch fleur de sel
  • 2 teaspoons honey
  • 1/4 cup olive oil
  • Salad
  • (4) 1/4" slices, sweet onion (such as Walla Walla) cut into large pieces
  • 4 figs, cut in half then quartered
  • 7 strawberries, hulled, quartered
  • 6 1" x 1" pieces of bread. Brush with olive oil and grill to just golden each side (1-2 minutes each side depending on grill). Do this in a suate pan if grilling is not an option.
  • 2 ounces chèvre
  • 2 duck confit legs, meat removed from bone (skin and excess fat reserved for another use)
  • 1 bunch arugula, cleaned and spun dry
  1. Saute the 7 strawberries in butter a minute or two until they are slightly loosened.
  2. Add the sparkling wine or prosecco and continue to cook until some juices from the berries release. reduce this down to about 3-4 TB liquid (it will be pinkish in hue).
  3. Transfer the mixture to a chinois and squeeze the liquid into a bowl. You should have 1/4 cup liquid. Add the vinegar plus whisk in the oil.
  4. Add the cut onions to the vinaigrette, along with the cut figs and strawberries.
  5. Cover with a lid (or wrap) and let sit to macerate fore 1/2 hour (seasoned to taste, with a little sea salt and pepper).
  6. TO PLATE: mound a small pile of arugula, tightly, on the center of each plate. Top with a crouton.
  7. Using a spoon, drizzle some of the vinaigrette over each mound (mindfully saving a little for you...for later, in a jar).
  8. Using tongs divvy the a few onion pieces, strawberry slices and fig quarters among plates.
  9. You can warm the duck meat in a 350 degree oven, wrapped in foil or serve it at room temperature. Divide the meat among the plates, tucking it in among the fruit.
  10. Crumble over goat cheese. Enjoy.
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