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Duck Confit Salad with Tangerine Vinaigrette and Spicy Almonds


Flamboyant New York chef Bobby Flay likes to prepare Spanish-influenced nouvelle dishes with big flavors. This snazzy salad gets its spine from crispy confit of duck, and its zing from a zesty tangerine vinaigrette made with Sherry vinegar. Some spicy, crunchy almond brittle is the final tie-in between the salad and a tangy amontillado. Making your own duck confit is an option, but it's a laborious process that requires curing the duck for up to two days, followed by cooking in loads of duck fat. For most home cooks, ordering pre-made preserved duck is the preferable option.

American/New American
Bobby Flay, executive chef and co-owner, Bolo, New York
Number of Servings
Serves 6
6 preserved duck legs, crisped in the
oven and set aside*

For the vinaigrette:
4 cups fresh tangerine juice
2 tablespoons high-quality, aged
Sherry vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
¼ teaspoon chili de árbol powder
¾ cup extra virgin Spanish olive oil
Salt and ground black pepper

For the spicy almond brittle:
1 cup sugarv ½ cup water
¾ cup lightly salted almonds
1 teaspoon chili de árbol powder

For the garnish:
4 cups watercress
Tangerine segments
Chives, chopped

*To purchase preserved duck legs, contact d'Artagnan, the reputable purveyor of game and other specialty food products. Six legs are $36.50 plus shipping through their Web site,, or call 800/327-8246.
To make the vinaigrette: Cook tangerine juice in a saucepan over high heat until it is reduced to ½ cup and becomes syrupy.

Add tangerine syrup, vinegar, mustard, honey and chili powder to blender; blend for 30 seconds. With motor running, slowly add olive oil until dressing emulsifies. Season to taste with salt and pepper. Pour into a plastic squeeze bottle. (May be prepared up to one day in advance and refrigerated. Bring to room temperature before using.)

To make the almond brittle: Grease a baking sheet with olive oil or nonstick spray, and set aside. Combine sugar and water in a medium saucepan and cook over high heat, stirring until it becomes a dark amber color. Remove from heat and stir in the almonds and chili powder. Carefully pour mixture onto baking sheet and let harden at room temperature. When hard and cool, coarsely chop.

To assemble the salad: In a large bowl, dress watercress lightly with some of the tangerine vinaigrette and arrange onto six plates. Place a duck leg on top of greens and garnish with tangerine segments, almond brittle and chives. Drizzle with remaining vinaigrette and serve.
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