salade cévenole.

This is kind of an attempt to recreate my first taste of duck confit, at the formerly rather more French Place Pigalle in Seattle, probably 1997 or so (it changed owners in 2007). If there's a secret to this salad it's to dress your cabbage with the lemon juice, red wine vinegar, salt, and sugar at least two hours before you want to serve it. By then the cabbage has wilted a little and released some water, making it easier to gauge the overall seasoning. The confit will be salty too remember so don't over doooooo it on the cabbage.


duck confit salad with red cabbage, arugula and chestnuts.

1/2 red cabbage, sliced thinly
two big fistfuls of arugula
12 roasted chestnuts, shelled and quartered
12 walnuts, toasted and halved
juice of a lemon
4 tbsp red wine vinegar
1 to 2 tbsp walnut oil
1 tsp to 1 tbsp duck fat from the confit
1 tbsp raw sugar

1 or 2 legs duck confit, depending on their size and how duck-centric you want this to be
salt to taste
pepper to taste


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