from Cookie LaMadrid
3 cups young arugula greens
1 leg of duck confit
Slices of fresh mango (pears work well too)
Slivered almonds to sprinkle on top (optional)
Balsamic reduction (recipe follows)
Shaved Parmesan cheese
Salt and pepper to taste
Shred duck confit and lay on bed of arugula
Shave several slivers of Parmesan cheese
Drizzle balsamic reduction and olive oil over greens
Season with salt and pepper.
Makes 2 entrées or 4 small salads
Note: Use only fresh Parmesan cheese.
4 cups balsamic vinegar
Reduce by slowly simmering on low heat down to 1½ cups.
This should take about 2 hours. Simmer slowly until it evaporates to a heavy syrup. Needs to be watched constantly … do not boil or place on high heat as it may burn. Store It takes a lot of patience but is worth it. Save in a bottle; no refrigeration needed.… Read More