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Lemon
Thyme Duck Confit and Lobster Salad Recipe by Chef Vincent Cosgrove Ingredients:
THE EVENING BEFORE: Rub duck legs with salt and pepper. Lay in one layer in a 2" baking pan. Arrange rosemary, lemon thyme, lemon zest and garlic around legs and pour hot duck fat over all, totally covering. Cover with foil and bake in oven at 225* for 3 hours until legs are naturally frenched. Let cool and put in refrigerator in fat overnight before use. For dressing: Steam lobsters for 7 minutes and carefully remove from shell, keeping claws intact. Tail meat should be sliced into medallions. Shred the duck meat. Just before serving, toss together all ingredients except sweet potato chips in a bowl. Fold in chips and divide evenly among plates. Tomato Tatin with Cilantro TapenadeLobster Tacos Marinated Foie Gras Marinated Lobster Tail and Diver Scallops |
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