1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
5 tablespoons extra virgin olive oil
1 tablespoon finely chopped shallot
1 tsp honey
duck confit (2 cooked duck legs, preserved in duck fat)
1 ripe Anjou pear, sliced thin
toasted walnuts (optional)
1/2 a baguette, sliced 1.5″ thick
a few slices of goat cheese (chevre) from a log First make your dressing. Whisk together the dressing ingredients in a small bowl and set aside. I used duck confit already prepared. All I had to do was cook the legs in a skillet on low heat for 6 minutes on each side in some duck fat (use splatter screen, it makes a mess!). Transfer to paper towels to blot. For your goat cheese toasts:
Cut your baguette into slices and place in a bowl. Toss liberally with olive oil, coating both sides & soaking up the olive oil.
Toast on a cookie sheet in a 400 degree oven, about 5 minutes, keep an eye on them so they don’t burn.
Turn your toasts over, and lay a round of sliced goat cheese on top of each bread slice & sprinkle with black pepper. Place back in the oven and toast with the cheese for another 5 minutes. Arrange your salad, duck legs and pear slices. Pour dressing over salad and top with goat cheese toasts. This was a treat!
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