Duck Salad with Raspberries, Oranges, Arugula, and Cracklings Recipe

Name: Duck Salad with Raspberries, Oranges, Arugula, and Cracklings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In a bowl whisk together the vinegar, the mustard, the creme de cassis, the lemon juice, and salt and pepper to taste.
2
Add the oil in stream, whisking, and whisk the dressing until it is emulsified.
3
Remove skin from the duck.
4
Scrape off any fat from the duck skin and bake the skin in one layer in a jelly-roll pan in a pre-heated 350F oven for 10 to 15 minutes, or until it is crisp.
5
Transfer the cracklings to paper towels to drain, sprinkle them with salt to taste, and crumble them.
6
Remove duck meat from the bones and chop.
7
On a large platter arrange the orange slices, the raspberries, and the arugula decoratively.
8
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.
9
Drizzle the remaining dressing over the arugula and fruit and serve the remaining cracklings separately.

418

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/3 cup raspberry vinegar, 2 tsp. Dijon-style mustard, 2 tbsp. creme de cassis, 3 tbsp. fresh lemon juice, and more.

Yes, Duck Salad with Raspberries, Oranges, Arugula, and Cracklings falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Duck Salad with Raspberries, Oranges, Arugula, and Cracklings

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