Duck Salad with Raspberries, Oranges, Arugula, Cracklings

Recipe Ingredients

1/3 cup	78ml	Raspberry vinegar
2 teaspoons	10ml	Dijon-style mustard
2 tablespoons	30ml	Creme de cassis
3 tablespoons	45ml	Fresh lemon juice
3/4 cup	177ml	Vegetable oil
1		Confit of duck - the neck end and the
		Neck and giblets reserved for another use - see * Note
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Navel orange - peel and pith cut
		Away with a serrated knife, the fruit
		Sliced thin crosswise and halved
1		Raspberries
2		Arugula - tough stems
		Discarded, rinsed, and spun dry
3/4 cup	109g / 3.8oz	Finely-chopped scallion

Recipe Instructions

* Note: See the "Confit de Canard" recipe which is included in this collection.

In a bowl whisk together the vinegar, the mustard, the creme de cassis, the lemon juice, and salt and pepper to taste. Add the oil in stream, whisking, and whisk the dressing until it is emulsified.

Remove skin from the duck. Scrape off any fat from the duck skin and bake the skin in one layer in a jelly-roll pan in a preheated 350 degree oven for 10 to 15 minutes, or until it is crisp. Transfer the cracklings to paper towels to drain, sprinkle them with salt to taste, and crumble them. Remove duck meat from the bones and chop.

On a large platter arrange the orange slices, the raspberries, and the arugula decoratively. In a bowl toss the duck meat, chopped, with 1/4 cup of the dressing, the scallion, 1/4 of the cracklings, and salt and pepper to taste and mound the salad on the platter. Drizzle the remaining dressing over the arugula and fruit and serve the remaining cracklings separately.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9325) - from the TV FOOD - NETWORK

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