12373 Serves 4 to 6 Wed Aug 06 01:05:21 -0700 2008 Tue Feb 03 22:01:39 -0800 2009 Licensed http://www.chow.com/recipes/12373 Wed, 04 Feb 2009 06:01:39 GMT This makes for a very pretty presentation, but unlike a lot of so-called pretty dishes, it has more than a merely decorative effect. The flavors blend together brilliantly; the visual appeal is equally striking.

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Set the crock of confit in a warm place or in a deep pan of warm water to soften the fat, 2 to 3 hours.

Preheat the oven to 350°F. Spread walnuts in small baking pan; sprinkle with ½ teaspoon of the sugar. Toast until lightly browned, 5 to 8 minutes. Remove from oven; let cool. (The walnuts can be prepared to this point ahead of time.)

When fat has softened, remove 4 to 6 confit pieces; pull out any loose bones. Steam and crisp “aged” confit as directed on pages 197–198. Otherwise, carefully scrape 2 tablespoons of the confit fat into a large, heavy skillet with a tight-fitting lid; add 1½ tablespoons of the grapeseed oil. Heat over moderately high heat to rippling. Add 2 or 3 pieces of confit, skin side down. Cook, tightly covered, for 2 to 3 minutes, until the skin is crisp and well browned. During cooking, remove the lid twice and carefully wipe off the moisture on the underside. Shake the pan to make sure the confit is not sticking. Remove skillet from heat; let stand, tightly covered, 30 seconds. Uncover, pour off and discard the fat. Return to the heat and let the confit crisp for about 10 seconds longer, then set each piece skin side up on a wire rack or brown paper bag to drain. Repeat with more fat, the remaining 1½ tablespoons oil, and confit. Let cool while you make the salad. (If the confit skin loses its crisp quality, return to a greased skillet and crisp for 30 seconds.)

Quarter, core, and slice the cabbage into thin ribbons. Make the dressing by combining vinegar, red wine, the remaining 1 teaspoon sugar, the lemon juice, walnut oil, and salt and pepper to taste in small mixing bowl. Toss the dressing with the sliced cabbage; let stand at room temperature 30 minutes to develop flavor.

At serving time, toss the marinated cabbage in a salad bowl with the chestnuts, watercress, and walnuts. Taste and correct seasoning, adding drops of lemon juice to taste. Sprinkle the shredded carrots on top. Plate the salad with the confit and garnish with the cracklings.

]]> http://www.chow.com Paula Wolfert 50 Main 4 to 6 leg portions Duck Confit (pages 198–200)

]]> 3½ ounces walnut halves (1 scant cup)

]]> 1½ teaspoons sugar

]]> 4 to 5 tablespoons fat from confit

]]> 3 tablespoons grapeseed oil or peanut oil

]]> ¼ cup red wine vinegar, preferably a strong-flavored variety

]]> 2 tablespoons red wine

]]> 2 to 3 tablespoons fresh lemon juice

]]> ¼ cup French walnut oil

]]> Salt and freshly ground pepper to taste

]]> 1 small head of red cabbage

]]> 8 ounces vacuum-packed roasted chestnuts, coarsely crumbled

]]> 2 bunches of watercress, tough stems removed, or a mixture of watercress and several large handfuls of tender chicory

]]> 2 small carrots, peeled and shredded

]]> Duck Cracklings (page 169, optional)]]>