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SUMMER SALAD WITH QUINOA PILAF AND CHAR-GRILLED DUCK CONFIT

Summer Salad

Duck Confit

1 whole duck (3-5 pounds)
1 cup vegetable oil
2 teaspoons fresh garlic, minced
1 teaspoon cumin
1 teaspoon Ají Amarillo (or other hot sauce)
¼ cup white wine vinegar

Combine the marinade ingredients in a bowl or glass baking pan, adjusting proportions to taste. Cut the duck into quarters and add to marinade. Marinate for at least 24 hours. Remove duck from marinade and char-grill over medium heat until meat is cooked through and skin is thoroughly crisped, basting with marinade as needed.

Quinoa Pilaf

1 cup quinoa, rinsed
2 cups water
½ cup chopped onions
¾ cup chopped carrots
¼ cup chopped celery
1 cup chopped tomatoes

Combine water, vegetables, and seasonings in a saucepan and bring to a boil. Add quinoa and stir well. Reduce heat and simmer until liquid is absorbed and quinoa has puffed up. Remove from heat and let cool.

Summer Salad

16 lettuce leaves
2 teaspoons fresh chopped basil
2 teaspoons fresh chopped cilantro
1 teaspoon cumin
1 cup prepared quinoa
Salt and pepper to taste

Line plate with lettuce leaves. Place 1 cup quinoa and 1/4-portion of the duck in the
center. Sprinkle ½ teaspoon chopped herbs and 1/4 teaspoon cumin over each portion
of duck. Drizzle with your favorite salad dressing.

Serves 4

Courtesy of Javier’s Restaurant and Wine Bar: 6621 Midnight Pass Road, Sarasota; javiersrestaurant.com


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