Salad of Duck Confit with Red Cabbage, Chestnuts, and Watercress from The Cooking of South West Fran
This makes for very pretty presentation, but unlike a lot of so-called pretty dishes, it has more than a merely decorative effect. The flavors blend together brilliantly; the visual appeal is equal...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Plate
Ingredients
- 3 tablespoons grapeseed oil or peanut oil
- 2 small carrots, peeled and shredded
- 1 small head of red cabbage
- Salt
- freshly ground pepper
- 1½ teaspoons sugar
- ¼ cup red wine vinegar, preferably a strong-flavored variety
- 3½ ounces walnut halves (1 scant cup)
- 2 tablespoons red wine
- 4 to 6 leg portions Duck Confit
- 2 to 3 tablespoons Fresh lemon juice
- ¼ cup French walnut oil
- Duck Cracklings (optional)
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