Summer Berry Salad with Duck Confit
The Restaurant
The Episode
Ingredients
- 4 duck confit legs
- 4 heads frisee
- Mixed berries: blue berries, raspberries, strawberries, etc.(stone fruit can also be used)
- Balsamic reduction or aged balsamic
- 2 oz Mascarpone
- ¼ c. Whole grain mustard
- ½ c. Sherry vinegar
- 1 oz Honey
- 1 ¼ c. Extra Virgin Olive oil
- Salt and pepper
Directions
- Heat oven to 450 degrees. To make vinaigrette mix vinegar, mustard and honey together. When mixed slowly add oil while mixing to emulsify dressing. Wash and clean frisee and fruit. Put duck in the oven and heat until skin is crispy and duck is warmed through. When duck is almost complete toss frisee, berries and mascarpone cheese. Place salad on four plates, set duck leg on top of each salad and drizzle with balsamic.
