It seems as if a century has passed since that ridiculously snowy day in December. The day when the Metro bypassed my stop. The day I struggled and froze that mile and a half from downtown to my apartment with a box containing a brand new tripod (a Christmas gift for Phil), under one arm and a fresh duck under the other. As I slipped and slid across the frozen streets I reminded myself that this recipe would be worth it, even if my timing was a bit off.
I jointed and salted my duck generously, allowing it to sit overnight before poaching it in an gluttonous generous amount of duck fat in the classic confit preparation before placing it in the fridge to hibernate for the next few weeks. Finally, after these long weeks of torment it is time to reveal the precious duck, which brings me to the recipe that started it all.
On occasion, I like to take myself out to a quiet lunch, to write and contemplate, one of my favorite places to do so is Cafe Campagne in Post Alley. Two months ago I decided it was time to put a stop on my streak of only ordering oeufs en meurette and sample something different when I chose the salade au confit de canard served with duck liver toasts. I forced myself to savor this meal despite wanting to devour it with great gusto, my notebook lay forgotten. The texture of the duck went beautifully with the cabbage and were matched with creamy chevre, tangy vinegar, crunchy pine nuts and the woodiness thyme. I am such a sucker for the characteristics of this dish, and after ordering it again on a few other occasions I decided that I must recreate this dish at home. A task which frankly was quite simple to do considering the fact that despite the strong flavors of each ingredient they all manage to shine through beautifully. I did not make the duck liver toasts with my salad, I ate it long ago.
I hope you enjoy this hearty winter recipe and I hope you recreate it at home. You can buy duck confit prepared, but it is such a simple preparation, I encourage you to try it yourself. I have never had the ready made kind and can not attest to it’s quality. Besides, making it at home leaves you with way more leftover duck fat to cook with!
Warm Duck Confit and Cabbage Salad
1 Duck, prepared in the style of duck confit
2-3 TBS Rendered Duck Fat
1/2 cup Bacon, diced (pancetta is also acceptable)
2-3 Shallots, sliced thin
1/2 of a Head of Red Cabbage
1/2 of a Head of Savoy Cabbage (I forgot and bought green cabbage, still good)
Sea Salt, optional (I’d try it first, the duck confit can be quite salty)
Freshly Ground Pepper, to taste
2-3 TBS Sherry Vinegar
1 TBS Dijon
1/2 cup Toasted Pine Nuts + a bit more to garnsh
1-2 TBS Fresh Thyme Leaves
Chevre, for sprinkling
Melt a small amount of duck fat in a large skillet. Remove the duck pieces from the fat, brushing off any excess and sear until crisp. Set aside and allow to cool before shredding.
Pour the duck fat in to a large pot fry up your bacon until crisp, adding the shallots about half way through. When the shallots are soft, toss in the cabbage and allow to wilt a little before adding the sherry vinegar, Dijon and pepper. Toss in the duck confit, thyme and pine nuts just before plating. Top with chevre and a little extra fresh thyme.
Serves 4-6 as a main course
Enjoy!
Tips: Save the skin to fry up for duck crackling and the bones for some yummy duck stock.
If you are located in the greater Seattle area, check out Uwajimaya for the rendered duck fat, they have the best price hands down.
I bought my duck from Don and Joe’s Meat in Pike Place Market, their ducks looked great and the price was right.
Here are some links to some great duck confit posts:
You’re right, Erin. Duck confit is very easy to do at home. And actually, my favorite part of making duck confit isn’t the duck, but the “duck jelly” that settles underneath the fat. Mmmm, that’s great stuff. Next time I delve into confit making, I will definitely come back to your recipe for a great salad.
Marvin, I am torn over what to do with my duck jelly. My first thought is to finish a pot of risotto with it, but maybe I’ll melt it down and use it to help bind some sort of terrine. So many possibilities!
What to do about duck jelly; so many possibilities. What about duck jelly donuts? Dinner and desert in one handy easy to carry package. Dare I make the comparison with my duck jelly donuts to haggis? Both come in their own carrying case. Huh, what about a pastry filled with a duck type of pate? Why does this sound familiar?
I digress…
By the way, anyone know where I can get a haggis in Seattle?
Hey Phil and Erin,
I heard about a “soup dumpling” thing we haven’t tried in school yet, but are destined to… Jellied Animal Juice, reduced down to a texture where it can be scooped and balled up once chilled, surrounded by wonton skin. Its then steamed or simmered in broth. You know what happens after that part, right? Steamy, Duck Goodness in one, gorgeous little wrapper, bursting in your mouth!
Can I get a HELL YEAH??
Philip, um. . . yeah.
Jen, Hell yeah! You are a freaking genius! That is exactly what I will do with my duck jelly. I have been planning a soup dumpling for a while now, but haven’t been set on a type. Thanks!
Jen,
“Jellied Animal Juices”, I love it! If you really want to talk about Jellied Juices, Spam I think has it beat with Scrapple as a really good competitor.
I remember being freaked out by the Spam gelatin. Sadly that was only about a month or so ago. I’ll stick with taking the pictures and web admin. Cooking is not my bag. . . Erin can attest to that. I had (have) a fear of Chickenosis (trichinoses but with chickens…Yes I know it doesn’t exist, but it’s more fun to say and spell than salmonella), so I used to cook a chicken breast at 400 or so for around 30 min. Yeah, I would probably been malnourished if it weren’t for Erin.
Wow, does that salad ever look good. I don’t use duck that often, but I could sure go for a bite or two of that salad
Mmmmmm, SCRAAAAAAAAAAAAAPPPPLE!
Actually, funny you mention Scrapple, Phil… I have a final project for a pork shoulder and polenta that I wish I could turn into Scrapple, but I don’t have the time (only two hours). What a cool riff, though, right?
Stick with your bride- you will never, ever go hungry or unloved from the inside out.
Jen, I have to admit that I have no idea what Scrapple is. It must be an east coast thing, I’d never heard of it until we moved out there. Phil said it is something like head cheese. If that’s the case then yes, that would be a cool project.
We just ate braised pork shoulder agro dolce for dinner. Delicious.
Chuck, Welcome to The Endive Chronicles! You should really add more duck to your diet.
Nope, not head CHEESE, per se…
Snouts and everything but the fanny, sage, thyme, cornmeal… molded into a block resembling grey matter, sliced and fried until golden brown on the outside.
Look up the deal here:
http://www.rapascrapple.com/index.htm
I am on the Original flavor bandwagon. Pure, simple, bad for you.
Made it once, would redo it differently knowing more today, but it was consumed with much gusto within a very short time span. Embarrassingly short.
Care to share the Agro Dolce with me, or did you dine out?
Jen, They really ought to rename it. The name scrapple just doesn’t do it for me. It’s the same with spelt. I love it, but I find the name faro much more alluring.
I am posting the agro dolce here in a few weeks, but I’ll email it to you later today.
Well, I roasted a duck so I would have the duck fat to do a confit next time. When you prepare the confit do you cut off just the legs and maybe wings, then roast the remaining duck? With foil over or what? Thanks, I’m looking forward to trying this. No one sells confit here, and in any case, I enjoy this sort of thing.
Hi Claudia, I make the entire duck, with the exception of the back which I save for the stock I’ll be making later. But, if you don’t want to make all of it you don’t have to, just shrink the salad recipe. The wings won’t yield much meat, so I’d probably just do the breasts to make it a meal. If you use the oven method then, yes, use foil. I hope you enjoy it!
Looks yummy. I am going to try it, with a small addition – garlic.