Chef's Recipe Notes:
This was our spin on duck a l'orange. Duck confit takes a real commitment to make. If you are looking for something simpler, you could use two seared duck breasts instead, sliced on top of each salad.
DUSKIE ESTES AND JOHN STEWART - Chefs and co-owners - Zazu
Salads can be a tough food to pair with. The aromatics in Viognier work with the bitter and pepper found in salad greens' ginger and five-spice powder. The exotic citrus blossom and honeysuckle notes align with the kumquat dressing. The rich, viscous nature that a Viognier can have works with the duck confit.
-- Chef JOHN STEWART
Serves 6 to 8
- 1 shallot, sliced in rings
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon Chinese five-spice powder
- 3/4 cup olive oil
- Kosher salt and fresh ground black pepper, to taste
- 1/2 cup kumquats, thinly sliced
- 1/2 cup Viognier
- 2 tablespoons sugar
- 1/4 cup sherry vinegar
- 1 pound watercress, frisée and other young lettuces, washed
- 2 legs duck confit, picked
John Stewart and Duskie Estes
Chefs and co-owners
Young Lettuce with Kumquat Vinaigrette
1. To make the vinaigrette, sauté the shallots, ginger and Chinese five- spice powder in two tablespoons of the oil in a small sauce pan over medium-high heat for a few minutes until fragrant.
2. Add the kumquats, Viognier and sugar and simmer until the kumquats are tender but still intact, about 12 minutes. Remove from the heat and place in a small mixing bowl.
3. Add the sherry vinegar and whisk in the remaining oil. Season with salt and pepper to taste.
4. In a bowl, toss the greens and duck confit with the kumquat dressing to coat the leaves (you will have extra dressing for another time). Plate and serve with a chilled Viognier.
WINE PAIRING PICKS
Echelon, Clarksburg 2002
Waterbrook, Columbia Valley 2002
Arrowood Vineyards & Winery, Sonoma Valley 2002
Zazu - 3535 Guerneville Road
Santa Rosa, Calif 95401 - (707) 523.4814