Crispy Duck Salad with Warm Garlic Confit Vinaigrette
This is the kind of recipe I love, where a little bit of a specialty ingredient goes a long way. It makes me seem like I went all out with the high
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kosher.com.
Cooking tools:
- Oven
- Stove
- Saucepan
- Skillet
- Paper towel
- Chef's knife
- Cutting board
- Baking dish
- Aluminum pan
- Spoon
- Fork
- Whisk
- Mixing bowl
- Measuring spoon
- Plate
Ingredients
- 6 cloves garlic, peeled, such as Mr. Dipz Peeled Garlic
- 2 large or 3 small duck cutlets
- salt
- pepper
- 1 tablespoon Gefen Honey
- 1 tablespoon mustard
- 1 tablespoon Tonnelli Apple Cider Vinegar
- 1–2 tablespoons water
- 10 ounces (280 grams) arugula
- 1/4 cup roasted unsalted walnuts, roughly chopped
- 1 grapefruit, segmented and skin removed
- 1 small bulb fennel, shaved or thinly sliced
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