Duck Salad with Raspberries, Oranges, Arugula, And Crackling
| Yield: | 1 servings |
| Categories: |
| 1/3 | c | Raspberry vinegar |
| 2 | ts | Dijon-style mustard |
| 2 | tb | Creme de cassis |
| 3 | tb | Fresh lemon juice |
| 3/4 | c | Vegetable oil |
| 1 | Whole confit of duck; the neck end and | |
| ; the neck and | ||
| ; giblets reserved | ||
| ; for another use | ||
| 1 | Navel orange; peel and pith cut | |
| ; away with a | ||
| ; serrated knife, the | ||
| ; fruit sliced thin | ||
| ; crosswise and | ||
| ; halved | ||
| 1 | pt | Raspberries |
| 2 | bn | Arugula; tough stems |
| ; discarded, rinsed, | ||
| ; and spun dry | ||
| 3/4 | c | Finely chopped scallion |
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