Duck Salad with Raspberries, Oranges, Arugula, and Cracklings



6 servings



1/3 cup raspberry vinegar
2 tsp. Dijon-style mustard
2 tbsp. creme de cassis
3 tbsp. fresh lemon juice
3/4 cup vegetable oil
1 whole confit of duck, the neck end, neck and giblets reserved for another use
1 navel orange, peel and pith cut away with a serrated knife, the fruit sliced thin crosswise and halved
1 pint raspberries
2 bunches arugula, tough stems discarded, the rest rinsed and spun dry
3/4 cup finely chopped scallion


In a bowl whisk together the vinegar, the mustard, the creme de cassis, the lemon juice, and salt and pepper to taste. Add the oil in stream, whisking, and whisk the dressing until it is emulsified.

Remove skin from the duck. Scrape off any fat from the duck skin and bake the skin in one layer in a jelly-roll pan in a pre-heated 350°F oven for 10 to 15 minutes, or until it is crisp. Transfer the cracklings to paper towels to drain, sprinkle them with salt to taste, and crumble them. Remove duck meat from the bones and chop.

On a large platter arrange the orange slices, the raspberries, and the arugula decoratively. In a bowl toss the duck meat, chopped, with 1/4 cup of the dressing, the scallion, 1/4 of the cracklings, and salt and pepper to taste and mound the salad on the platter. Drizzle the remaining dressing over the arugula and fruit and serve the remaining cracklings separately.

Author's Comments

Per serving: 1686 calories (kcal), 165 grams total fat (86% calories from fat), 3 grams protein, 53 grams carbohydrate, 0 mg. cholesterol, 128 mg. sodium. Food exchanges: 0 grain (starch), 0 lean meat, 0 vegetable, 2 fruit, 32-1/2 fat, 1/2 other carbohydrates.

Recipe from Cooking Live Show #CL9325.

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