Duck Confit Salad With Dried Berries, Stilton Cheese, Arugula, And Vanilla-Shallot Vinaigrette Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

12 ounces duck confit, removed from the bones and shredded, recipe follows

1/8 teaspoon granulated sugar

1/8 teaspoon salt

1 1/2 cups kosher salt

1/2 pound radicchio, end trimmed and roughly chopped

4 duck leg quarters, rinsed and patted dry

6 garlic cloves, peeled and smashed

Vanilla-Shallot Vinaigrette, recipe follows

4 whole shallots, about 3 ounces, peeled and stem ends removed

1/4 teaspoon freshly ground black pepper

2 tablespoons coarse black pepper

4 ounces Belgian endive, end trimmed and leaves separated

2 bay leaves

1 teaspoon fresh lemon juice

1 sprig fresh rosemary

1 tablespoon fresh thyme

5 cups duck fat, or vegetable oil

2 ounces arugula, tough stems removed

2 tablespoons dried cherries or cranberries

1 sprig fresh thyme

1/4 plus 1/8 teaspoon ground white pepper

1 sprig fresh rosemary, roughly chopped

5 tablespoons extra-virgin olive oil

1 teaspoon olive oil

1 vanilla bean

3/4 teaspoon salt

1 tablespoon Champagne vinegar

4 ounces Stilton, crumbled

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