Duck Confit Salad with Cranberry Port Mustard Vinaigrette
Ingredients
Serves 4
- 1 tablespoon Mrs McGarrigle’s cranberry Port Mustard
- 1 tablespoon old xérès vinegar or good red wine vinegar
- 170 ml extra virgin olive oil (moderate category)
- 1 shallot, minced
- pinch of salt, pepper and fine herbs
- 4 duck confits legs reheated at 400°F or 200°C until skin is crispy
- mesclun salad
- 1 red onion, thinly sliced
- cherry tomatoes real bacon bits cooked to a crisp
Preparation
- For the vinaigrette combine mustard, vinegar, olive oil, shallot, salt, pepper and fine herbs in a samall tin and shake vigorously
- Put a large handful of mesclun salad in the centre of the platw, trying to get some height
- Put a warm leg of duck confit on one side and add red onions, cherry tomatoes and cooked bacon. Add vinaigrette at the last minute.
By Chef and caterer Richard Boulay