Giant Duck Salad
Inspired by Le Relais Gascon
1 teaspoon Five Spice Powder
1 clove garlic, chopped
1/4 cup orange juice
1 tablespoon soy sauce
1 tablespoon balsamic vinegar
1 tablespoon honey
1 dried chipotle
1 duck leg (or try a breast, cooking time will vary)
2-3 medium waxy potatoes
1 head frisee and 2 heads endive (or substitute greens of your liking)
vegetables for salad: red peppers, cucumber, etc, sliced
vinaigrette (your favorite recipe)
1-2 hours before cooking, break chipotle in to three pieces or so in a small bowl. Pour a half cup of warm (not boiling) water over, let sit five minutes. Rub duck leg with Five Spice and garlic. Place in a sealable plastic bag, add orange juice, soy sauce, balsamic, and honey. Add chipotle with its soaking liquid, seal bag and shake a bit to mix ingredients and distribute the marinade. Marinate an hour or two, turning to coat the duck leg if you remember. Preheat oven to 350. Remove leg from marinade, let excess drip off. Heat an ovenproof skillet (I used cast iron) to low-medium heat, and place leg, skin side down, in it. No grease is needed since the duck will give off fat. Let brown for 10 minutes, then turn and cook five minutes more. Meanwhile, slice potatoes about 1/8" thick, leaving skin on. Add potatoes to pan when browning is complete, turn duck leg skin side down, move skillet to oven. Cook 40 minutes, flip potatoes and turn duck, then cook another 40 minutes or until duck is cooked. Meanwhile place salad and salad vegetables in a bowl, and make the vinagrette. When duck is cooked, let rest a minute. Remove skin and cut meat from the bone into small pieces. Add to salad and toss with vinagrette. Place crispy potatoes on top and serve.
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