Bobby Flay Logo


Bolo's Preserved Duck Salad with Tangerine Vinaigrette & Spicy Almonds

Servings: 6 

6 preserved duck legs, crisped in the oven (available at www.dartagnan.com)

Tangerine vinaigrette:
4 cups fresh tangerine juice
2 tablespoons aged sherry vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
¼ teaspoon chile de arbol powder
½ cup pure olive oil
Salt %26 freshly ground pepper 

Make the vinaigrette:
1. In a saucepan over high heat, cook the tangerine juice until it is reduced to ¼ cup and becomes a syrup.
2. In a blender, combine the tangerine syrup, vinegar, mustard, honey and chili powder and blend for 30 seconds. With the motor running, slowly add the olive oil until the dressing emulsifies, season to taste with salt and pepper. Pour into a plastic squeeze bottle. (May be prepared up to 1 day ahead and refrigerated.) Bring to room temperature before serving.

Almond Brittle
1 cup sugar
1/2 cup water
¾ cup lightly salted almonds
1 teaspoon chile de arbol powder

Make the almond brittle
1. Lightly grease a baking sheet with oil or nonstick spray, set aside. 
2. Combine the sugar and water in a medium nonreactive saucepan and cook over high heat until a dark amber color. Remove from the heat and stir in the almonds and chile powder. Carefully pour the mixture onto the prepared baking sheet and let harden at room temperature. Let harden and coarsely chop.

Garnish:
3 cups watercress 
Almond brittle, chopped finely
Tangerine segments
Chopped chives

Assemble the salad:
1. In a large bowl dress watercress lightly with some of the tangerine vinaigrette and arrange on 6 plates. Place the legs on top of the greens and garnish with the tangerine segments, almond brittle and chives. Drizzle with more of the vinaigrette.


Share/Bookmark
Close Window