Serves 4 to 6 people
3 large duck livers
1/2 cup whole milk
6 confit duck legs (available on line from Mapleleaffarms.com and Dartagnan.com)
2 tablespoons duck fat (available from the above on line sources)
1/4 cup finely chopped yellow onions
2 tablespoons minced garlic
2 tablespoons brandy
3 cups cooked farro verde
3 cups cooked white rice
2 teaspoons gumbo file powder
Salt and pepper to taste
Soak the duck livers in milk for 24 hours. Remove the livers from the milk and chop them fine; set aside. Pick the meat from the duck legs and set aside (You should have 3 cups. If you have more than 3 cups you can save the extra for a snack later.)
Heat the duck fat in a large sauté pan over medium heat until the fat begins to melt. Add the onions and garlic, and cook, stirring occasionally, until softened.
Add duck livers and cook for 1 minute. Deglaze the pan with the brandy and simmer for 2 to 3 minutes. Add farro, rice, picked duck meat, file powder and cook, stirring, until everything is heated through. Season with salt and pepper. Garnish with chopped parsley before serving.
15 salads (I have divided these amounts by 4 to get salads for almost 4 people. Please advise if this will work for you. ¼ amount is in parenthesis next to original amount)
1⁄2 hotel cleaned dandelion greens
1 qt (1 cup) cleaned purslane
1 pt (1/2 cup) Ground pecans
2 qts (2 cups) vinaigrette (I cut down the ingredient amounts for the vinaigrette but in doing so, it will only yield about ¾ cup for 4 small salads, not 2 cups. Please advise on what you will need to dress 4 servings)
2 qts (2 cups) pecan aioli
Pecan aioli Toast two quarts (2 cups) of pecans in a 350 degree oven. Toast until the pecans are slightly darker but very aromatic. Cool then place in a Vitamix with equal parts water to pecans. This process should be done in batches to not overheat the blender. Once pecans and water are broken down to a milk like consistency, set aside to strain.
Raw sugar vinaigrette Raw sugar syrup 220g (2/3 cup) raw sugar 220g (2/3 cup) water
Bring to a boil, then reduce to a simmer. Stir water sugar mixture until eveything is disolved. Set aside to cool.
1⁄2 c (1/8 cup) of raw sugar syrup 1 (1/4 cup) cup red wine vinegar 2 (1/2) cloves of garlic 2 (1/2) tb minced sun dried tomatoes 1⁄2 (1/8) T chile d’arbol (ground)
2 (1/2 cup) cup blended oil ** what is blended oil?
In a small bowl mix together the first 5 ingredients. Mix together well then slowly drizzle in oil. Taste of balance and salt.
How is the rest of the salad put together? Please explain the squash ,how the pecan aioli is used (is there oil and egg in this or is aioli just a name). Presentation?
**is this equipment list OK?