If I can cook it, you can cook it And I'll travel the world to bring it back home to you.

Pear and Duck Confit Salad

        The Food Police were out in force when we posted our Easy Duck Confit recipe last Friday.  There were rumblings about our waistlines and heart health.   So I thought share some nutrition numbers to counter the impression we are on a road to hell in a hand basket.  There’s both good news and bad: The good news: Duck meat and duck fat are both lower in cholesterol and higher in monounsaturated fat than butter, dairy fat or beef fat. While that is hardly a ringing endorsement, consider that one portion of Confit comes in at 260 calories, gives you 25 grams of protein, 0 carbs and 0 sugars and gives you impressive amounts of Vitamin E, iron and selenium.  And it was also endorsed by my great pal, Michael Cox, author of “Gluten-Free: More than 100 Delicious Recipes your family will love”, because it is…Gluten-Free!
        Now I will grant you that at 18 grams of fat, this is not a dish Weightwatchers is going to endorse anytime soon.  But in moderation, which is the way we eat everyday, I think we can enjoy this tender, rich and succulent dish in small doses and this salad certainly qualifies there.  
        Hopefully, you took our advice and made extra Duck Confit over the weekend.  If not, consider doing so this weekend and come back when you’re ready to make this terrific dinner salad — full of the goodness of fresh pear, crunchy pecans and gorgeous greens and the (optional) blue cheese. 
Now to our salad.   It’s easy to put together. The flavors work brilliantly.  The mustardy, shallot-infused sherry vinaigrette is made to counter-balance the richness of the duck and the pears and pecans give the dish another crunch factor.   The orginal recipe called for mixed greens (frisee, watercress, baby spinach) but we had some arugula on hand and some beautiful Bibb lettuce that we used as a bed.  The whole thing was very well received and Andrew was most impressed by such a posh offering in the middle of the week.  And it all came together in under 30 minutes.  Here’s the recipe:

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