Text 1740, 79 rader
Skriven 2010-09-17 17:43:00 av Dave Drum (1:124/311)
Ärende: SF Gate 521
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Duck Confit Pasta Salad
 Categories: Poultry, Wine, Salads, Pasta, Fruits
      Yield: 4 servings
 
MMMMM------------------------VINAIGRETTE-----------------------------
    1/4 c  Dried cranberries; fine
           - chopped
      2 tb Minced shallots
      1 tb Pomegranate concentrate
    1/4 c  Dry red wine
      1 tb Red wine vinegar
    1/4 c  Extra virgin olive oil
           Kosher salt & ground pepper

MMMMM------------------------PASTA SALAD-----------------------------
      3 oz Small pasta; such as tiny
           - shells
      2 c  Small broccoli florets
    1/2 lb Duck confit *
      1 md Carrot; sm dice
    1/4 c  Red onion; sm dice
           Chopped parsley (opt)
 
  Restaurants that serve duck breast do not always feature the other
  parts of this bird, specifically the leg and thigh -- they are
  usually made into confit, which is good served hot or at room
  temperature.
  
  For the vinaigrette: Place the cranberries, shallots, pomegranate
  concentrate, red wine and red wine vinegar in a small bowl and let
  stand for about 10 minutes. Whisk in the oil; season to taste with
  salt and pepper. Set aside.
  
  For the pasta salad: Cook the pasta in well-salted water according to
  package directions; drain and set aside.
  
  Quickly blanch the broccoli in well-salted water -- about 45 seconds
  ~- and chill in an ice bath so the broccoli doesn't overcook. The
  recipe can be prepared ahead up to this point. Toss the cooked pasta
  with a little olive oil to keep it from sticking together.
  
  Just before serving, warm the duck confit according to package
  Meanwhile, combine the pasta, broccoli florets, onion and carrot in a
  large bowl. Briefly whisk vinaigrette before adding to the salad to
  taste. Stir well.
  
  Cut or shred the confit into bite-size pieces; discard bones and skin.
  Fold the confit into the pasta salad. Taste and season as needed;
  garnish with parsley if using.
  
  Serve immediately; the pasta will be tinted if it remains in lengthy
  contact with the vinaigrette, but the flavor will be the same.
  
  Note: Prepared duck confit - seasoned duck meat that is slowly roasted
  in duck fat - is fully cooked and can be found in the meat section of
  specialty grocers.
  
  Serves 4 as a first course
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 22 October 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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