Pickled pineapple and confit duck salad recipe
Try something new!
For the spring months why not go for something a bit lighter? A salad doesn’t have to be bland nor boring and you can still add some beautiful and rich flavours. If you’re feeling adventurous then why not try this delicious pickled pineapple and confit duck salad with sweet and sour dressing! We hope you love it as much as we did!
2 confit duck legs, meat pickled off the bone
1 small pineapple, peeled, chopped in batons, 5mm thick
100g pancetta, 1cm x 1cm cubes
4 small eschalot, finely diced
1 garlic clove, crushed
2tbs raspberry vinegar
1 tbs Dijon mustard
1 tbs maple syrup
1/2 cup grapeseed oil
2 cups shredded young kale leaves, stems removed
1/2 cup fermented red cabbage
50g yellow frisée lettuce, pickled, washed
1/2 bunch Thai basil, chopped
2 duck legs
100g sea salt
2 tbs eight-spice powder
3 sprig thyme
1 bay leaf
1kg duck fat
2 1/2 tsp juniper berries
5 star anise
2 tsp cloves
1 tsp white peppercorns
1/2 tsp cardamom seeds
1 large cinnamon quill
1 small pinch saffron
2 tsp Murray River Salt Flakes
Grind all the spices to a fine powder in a spice grinder, or mortar and pestle.
Toast the ground spices in a large frying pan over a medium heat, Induction setting 6 until fragrant (2-3 minutes). Allow to cool.
Store in an airtight container and use as required
Sprinkle each duck leg with salt, eight-spice powder and the herbs. Leave ti cure for 2 hours in the refrigerator.
Wash and pat dry. Place a resting rack in a medium sized gourmet oven dish. Place the duck legs on top ensuring to stretch the skin to cover the whole leg.
Cover with duck fat and confit in the Oven on Conventional at 110°C on shelf position 2 for 6-8 hours. The meat should nearly fall off the bone. Once cooked, carefully drain on a resting rack and leave to chill in the refrigerator.
Pick the meat off the legs and keep in a container until needed.
In a medium sized saucepan, bring to boil the kombucha, sugar, vinegar and star anise on high heat, Induction setting 8.
Turn off the heat, and add the pineapple and leave to macerate for at least 30 minutes, but preferably overnight.
Pre-heat a non-stick frying pan on medium heat, Induction setting 5-6. Heat the duck and warm the diced pancetta.
Add the eschalots and garlic and cook for a further 30 seconds. Do not burn the eschalots and garlic.
Turn up the heat to Induction setting 8 and deglaze with the vinegar, maple syrup and oil. Season with lemon juice and mix with the kale, pickled pineapple and fermented red cabbage.
Remove and slide the warm salad into a large bowl, add the frisée lettuce and basil, season well and serve on a shallow platter.
And there you have it! A simple yet interesting salad perfect for lunch or as a side dish for dinner for two..Yum!
With a Miele oven you’re able to cook recipes such as this without having to to worry about the clean up time. Miele ovens are equipped with automatic self-cleaning of the cooking compartment eat high temperatures. Pair this with a 7-segment display with retractable controls and you have yourself a quick and easy way to make this confit duck salad recipe and anything else you’re craving!
Click here to read another one of our recipes!
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