Poached Pear Duck Salad with Orange Apple Cider Vinaigrette

Poached pear duck salad with orange apple cider vinaigrette

Ingredients

  • 1

    1 Orange, zest, and juice

  • 2

    2 Tbsp Apple Cider Vinegar

  • 3

    1 Tbsp Honey

  • 4

    Pinch Salt

  • 5

    3 Tbsp Salad Oil

  • 6

    1/2 cup Sugar

  • 7

    1 cup Red Wine

  • 8

    1 tsp Cloves

  • 9

    1 tsp Cinnamon

  • 10

    1 tsp Allspice

  • 11

    2 1/2 cups Apple Juice

  • 12

    2 Pears, peeled and cored with a melon baller

  • 13

    1 Orange, supremed

  • 14

    1 Maple Leaf Farms Duck Leg Confit,

    meat shredded and lightly chopped

  • 15

    1 tsp Parsley, chopped

  • 16

    2 Tbsp Walnuts, chopped and toasted

  • 17

    1 Tbsp Goat Cheese

  • 18

    1 Tbsp Vinaigrette (recipe above)

  • 19

    Salt and Pepper, as needed Parsley, for garnish

Directions

Vinaigrette

  • 1

    Combine the orange juice, orange zest, vinegar, honey and salt in a blender or food processor.

  • 2

    Turn the blender on, and then very slowly add the oil to emulsify.

  • 3

    Season if necessary. Keep cold.

Poached Pear

  • 1

    Combine sugar, red wine, spices and apple juice in a saucepan.

  • 2

    Bring to a boil, then remove from heat and let it steep for 5 minutes.

  • 3

    Add the pear halves to the liquid. Turn on low heat. Cover and poach the pear until they can easily be pierced with a knife. Quickly refrigerate when done.

Duck Salad Base

  • 1

    Dice the supremed oranges into 4 smaller slices. Set aside.

  • 2

    Combine the remaining ingredients in a small bowl and fold together.

  • 3

    When they are completely incorporated, gently fold in the oranges.

Plating

  • 1

    Spoon a small amount of vinaigrette on the bottom of a plate, enough to create a smooth surface.

  • 2

    Fill the poached pear with the duck salad, then place on top of the vinaigrette.

  • 3

    Garnish with parsley as desired.

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