Salad with duck confit.
On Friday, we held a cozy bindery workshop, where I made a small arrangement for our participants. They were quite fond of it. The salad with duck confit is from the magazine and really tastes heavenly. It's coming right here. The recipe is for 4 people.
Welcome…
1 tin of duck confit
10 cloves
1 cardamom capsule
½ stick of cinnamon
Salt and pepper
4 slices of day-old bread
4 handfuls of salad
4 tablespoons raw pickled beetroot
4 tablespoons walnuts
Dressing:
4 tbsp olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
2 teaspoons dijon mustard
Salt and pepper
Place the duck in an ovenproof dish. Crush the spices in a mortar and sprinkle them over the duck. Put the duck in the oven for about half an hour, so that the fat melts completely. Remove the fat and, if necessary, grill the fish briefly. Use duck fat to
toast the bread that has been cut into smaller cubes. Sprinkle with salt.
Dressing:
Put all the ingredients for the dressing in a bowl, stir them together and spread the dressing over the salad.
When serving, you first make a base of salad, pick the duck into smaller pieces and decorate with beetroot strips, nuts and breadcrumbs.
Here is also the recipe for the raw pickled beetroot if you want to make them yourself:
4 beets
1 red onions
1 dl vinegar
1 dl water
1 dl sugar
6-8 whole peppercorns
Peel the beetroots and cut them into sticks... Put them in cold water for 1/2 hour.. Mix the marinade, boil it and let it cool completely. Pour the marinade over the beetroots and put them in glasses.
THANK YOU to all of you who participated in our workshops this weekend. It was just SO nice. I love the atmosphere when we gather around common interests. It is exactly as I had dreamed it would be. You were such good students and Janne from Anno 1808 was a fantastic teacher. We got a thorough insight into techniques and many good tips along the way. Lots of wreaths and cute Santas and angels were made.. Hope to see you again soon.