Duck Wilted Spinach And White Bean Salad Recipes

Steps:

• Season the duck breasts with the salt and pepper to taste. Heat the oil in a large cast-iron skillet over medium heat until almost smoking. Add the duck and cook for 3 minutes. Turn and cook until crisp and brown on the outside and still rare in the center, about 3 minutes longer. Remove the duck from the pan and set aside; keep warm.
• Gradually place the spinach in the skillet, and stir-fry until barely wilted, adding more as room allows. Place in a bowl and toss with the beans. Add the vinegar to the skillet and cook, stirring with a wooden spoon and scraping up any browned bits stuck to the bottom of the pan. Add to the spinach mixture and toss to combine. Season with salt and pepper to taste.
• Cut the duck on the diagonal into thin slices. Divide the spinach mixture among 4 plates and drape the duck slices over it. Serve immediately.

Steps:

• Rinse, pat dry and trim the duck legs (use the excess fat to render). Rub salt and herbs into duck legs allow to cure for 2 days covered in refrigerator. Melt duck fat and bring to 200 degrees. Rinse salt off of duck, pat dry and immerse in pan of duck fat, cover and cook for 3 1/2 hours. Remove from heat and allow to cool. Duck can be held refrigerated for several days. Before service remove duck from fat, discard skin (or use to make cracklings) and take meat from bone. Reserve duck fat.
• In a small saucepan add halved shallots, honey and just enough water to cover; bring to a boil and simmer until tender and glazed, remove and reserve.
• In a medium saute pan heat 1 tablespoon reserved duck fat, add potatoes, duck, walnuts, reserved shallots and toss until hot. Add chopped shallots, green beans, vinegar, salt and pepper and taste for seasonings.
• Arrange in the center of plate, garnish with watercress tossed in olive oil and crouton brushed with farmers cheese.
• In a non reactive saucepan, combine milk and slowly bring to 180 degrees. Strain through cheesecloth and allow to cool. When cool, place in a bowl, season, add herbs and lemon zest, to taste.

Steps:

• In a small skillet, heat 1 teaspoon of the canola oil. Add the onion and garlic clove and cook, stirring gently, for 2 minutes. Season lightly with salt. Discard the garlic clove. Whisk in the cider vinegar and add 1 teaspoon canola oil. Taste for seasoning. Remove from heat and set aside.
• Place a large heatproof bowl over low heat and add the remaining 1 tablespoon canola oil. When the bowl is warm remove it from the heat and add the spinach. Season lightly with salt and toss with a spoon so the spinach gets coated with the oil and wilts slightly, 1 minute. The spinach should only be partially wilted and still appear somewhat raw. Pour off any water that might accumulate in the bottom of the bowl from wilting and stir in the onion and dressing from the skillet. Add chopped hard-boiled egg. Serve immediately.

Steps:

• In a small bowl, whisk the first 10 ingredients. In another bowl, combine the beans, carrot, red peppers and onion. Add dressing and toss to coat., Divide spinach among four serving plates. Top with bean mixture.

Steps:

• In a bowl, mix the olive oil, vinegar, lemon juice, garlic, salt, and pepper.
• Place the spinach over boiling water in a pot fitted with a steamer basket, and steam 2 to 3 minutes, until wilted but not soggy.
• Toss spinach in a bowl with the dressing, and sprinkle with pine nuts to serve.

Steps:

• Cook the beans: Rinse beans and put them, along with the onion, bay leaves, cloves and garlic, in a large heavy-bottomed pot with a lid. Add enough water to cover by 2 inches and bring to a boil over high heat.
• Add 2 teaspoons salt, reduce heat to low, and bring beans to a bare simmer. Cover, but leave lid ajar. Cook very slowly, adding water as needed, for about 1 1/2 hours, or until beans are soft. Taste broth and adjust seasoning. Remove onion, bay leaves, cloves and garlic, and discard. Let beans cool uncovered in the cooking liquid. (They may be cooked up to 2 days in advance and refrigerated.)
• As beans cook, prepare the duck legs: Lay them on a cutting board skin-side up, and use a skewer or the tip of a knife to prick the skin of each leg all over.
• Heat oven to 325 degrees. Season each leg generously on both sides with salt and pepper - don't go crazy, but don't be meek.
• Place legs in a roasting pan, in a single layer skin-side up. (Take care that the roasting pan is high-sided enough, as a fair amount of fat will be produced as legs cook.) Roast, uncovered, for 1 1/2 to 2 hours, until the meat is quite tender, nearly falling off the bone. At this point, check to see the skin is crisp and nicely browned.If not, raise oven temperature to 400 degrees, and roast for another 10 minutes, or perhaps more, until skin is crisped. Remove legs from roasting pan and keep warm. (An inch or more of liquid fat will have accumulated in the roasting pan. Let it cool a bit before pouring it into a jar for future use.)
• Bring beans to a boil in a pot over medium-high heat. Pull them off the heat, and drain in a colander, reserving liquid. Put three-quarters of the beans in a mixing bowl and use a potato masher to mash them. (Alternatively, you can purée the beans in a food processor.) Add bean broth as needed to loosen the mixture to the consistency of soft mashed potatoes. Stir in the reserved whole beans. Adjust the seasoning. Keep warm.
• Prepare sizzled herbs: Add 3 tablespoons olive oil to a skillet over medium-high heat. When oil is hot, add sage and rosemary until they're coated with oil. When all the sage leaves have wilted, keep stirring until the herbs begin to fry and crisp, 2 to 3 minutes. Turn heat to low, then swirl in the garlic and red-pepper flakes. Immediately add olives and warm through.
• To serve, pair one duck leg with a spoonful of mashed beans. Spoon some of the olive mixture over the duck and beans. If desired, dress crisp green arugula with just a few drops of lemon juice and a little salt, and serve alongside for a refreshing counterpoint to the rich, salty duck and beans.

Steps:

• Place water, garlic and spinach in a large skillet. Cook, covered, over medium heat just until tender, 2-3 minutes, stirring occasionally. Stir in remaining ingredients; heat through.

Steps:

• Place 6 eggs in a medium saucepan with enough cold water to cover. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside, reserving approximately 1/2 cup of drippings in the skillet.
• In a large bowl, toss together the spinach and green onions.
• Heat the reserved drippings over low heat. In a small bowl, whisk together the 2 remaining eggs, sugar, white vinegar, and red wine vinegar. Add to warm grease, and whisk for about a minute, until thickened. Pour at once over spinach, add crumbled bacon, and toss to coat. Garnish with chopped egg.

Steps:

• Heat broiler. On a broiler-safe rimmed baking sheet, toss cherry tomatoes with chickpeas with one tablespoon olive oil; season with coarse salt and ground pepper. Broil, tossing occasionally, until tomatoes are slightly charred, 15 to 20 minutes.
• Meanwhile, in a large bowl, whisk together remaining 3 tablespoons olive oil and white-wine vinegar; season with salt and pepper.
• Add baby spinach, hot vegetables, and black olives. Toss with vinaigrette (spinach will wilt slightly).

Steps:

• Place the spinach in a large bowl.
• In a small skillet over med heat, warm the olive oil. Add the shallot, garlic, sugar, salt, pepper and oregano. Cook, stirring often until the shallot is slightly softened, about 3 minutes. Stir in the lemon juice.
• Pour the warm dressing over the spinach. Add the feta and olives and toss gently until the spinach is wilted. Serve right away.

Steps:

• Heat a large saute pan over medium heat, and add olive oil. Add diced onion, and cook until translucent, about 2 minutes.
• Add garlic, and cook 1 minute. Add beans, and cook until hot and slightly softened, about 3 minutes. Add the spinach and vinegar, stirring frequently until spinach is wilted, about 3 minutes. Add the thyme, and season with the salt and pepper. Serve.

Steps:

• Combine spinach, onions and eggs in a large salad bowl.
• Cook bacon in skillet until crispy; remove bacon and drain on paper towels.
• Pour off all but 3 tablespoons of bacon drippings.
• Add vinegar, water, sugar, salt and pepper to bacon drippings, heat to boiling, stirring to blend.
• Pour over spinach mixture; toss gently.
• Sprinkle with bacon.