Duck Confit, shredded (see below for recipe)
Carrot, cut into thin strips
Red Bell Pepper, cut into thin strips
Can be roasted first!
Lettuce
Chives or Green Onions
Balsamic Syrup -or- Balsamic Vinegar and Olive Oil
This is basically an assembly line type dish- all the work is in the preparation. So, thinly slice, or 'julienne' as they like to say in the kitchens, the bell pepper and carrot. Do the same with the chives or green onions. Pull the duck from the leg in thin strips.
Lay out a piece of lettuce, and add equal portions of duck, pepper, and carrot. Squirt a small amount of balsamic syrup on top, or, if you can't find that, a little balsamic vinegar & olive oil. Experiment a little bit until you find the exact amount that tastes good!
If you haven't made the duck confit below, you can find it already prepared at many up-market grocers. Alternatively, you could use cooked chicken legs.
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