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Saturday, October 19

Green grape, duck & apple salad

Duck leg
1 pound
1 teaspoon
Pepper, freshly ground
½ teaspoon
Coriander, ground
½ teaspoon
Shallot, minced
2 tablespoons
Vinegar, balsamic
2 tablespoons
Grapes, green seedless,
halve some for garnish
2 cups
Watercress, tough stems removed
2 bunches
Apples, granny smith, cored, thinly sliced
  1. Remove the skin and fat from the duck leg; set aside. 
  2. Place the fatty layer, skin side down, in a frying pan over medium heat. 
  3. Cook, turning occasionally, until about ¼ cup fat is rendered, about 10 minutes. 
  4. Discard the skin. 
  5. Measure out 2 tablespoons fat; set aside.
    (Save remaining for another use.) 
  6. Increase the heat to high. 
  7. Season the duck leg with salt, pepper, and coriander. 
  8. Sear until browned, about 3 minutes. 
  9. Add the shallot, turn the duck, and cook on the other side for 3 minutes. 
  10. Reduce heat to medium, and cook until the duck is rosy only in the center, 1 to 2 minutes. 
  11. Transfer to a cutting board, and let rest. 
  12. Add the reserved duck fat to the pan, and place over high heat. 
  13. When the fat is hot and glistening, add ½ cup water, vinegar, and whole grapes to the pan, and stir to scrape up any browned bits on the pan bottom. 
  14. Simmer until the liquid is reduced by half, about 2 minutes. 
  15. Remove the duck meat from the bone, pour any collected juices into the pan. 
  16. Arrange the watercress on a platter, and top with alternating chunks of duck and slices of apple. 
  17. Pour the grape sauce over the top, scatter the halved grapes, and serve. 
Yield: 4
Recipe adapted from Williams-Sonoma Salad of the Day by Georgeanne Brennan.

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