Cured Duck Salad Recipe
Rack, Shoulder, Sweetbread, Endive, Dandelion, Mint Jus
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Ingredients
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Duck Preparation
Salad Components
Method
Duck Preparation
Curing the Duck
Rub the duck rack, shoulder, and sweetbread with salt and black pepper. Place them in the refrigerator for at least 24 hours to cure.
Cooking the Duck
Preheat your oven to 160°C (320°F). Heat olive oil in a skillet over medium heat. Sear the duck rack and shoulder until golden brown on all sides, about 5 minutes. Transfer to the oven and roast for about 1 hour or until the internal temperature reaches 75°C (165°F). Cook the sweetbread in simmering water for 10-15 minutes until cooked through, then cool and slice.
Salad Assembly
Preparing the Greens
Wash and dry the endive and dandelion greens. Tear them into bite-sized pieces and place them in a large mixing bowl.
Making the Dressing
In a small bowl, whisk together the duck fat and lemon juice. Add salt and pepper to taste.
Assembling the Salad
Once the duck is cooked and rested, slice it thinly. Add the duck slices and sweetbread slices to the bowl of greens. Drizzle the dressing over the salad and toss gently to combine. Finally, garnish with fresh mint leaves.