Recipe: Summer duck salad


Pomegranate Dressing

  • ¼ Cup pomegranate juice
  • ½ Cup Olive Oil
  • 1 tsp sugar
  • 3 tsp fresh lemon juice
  • 1 Shallot, minced
  • Salt and Pepper to taste

    Salad Greens

  • 1 small bunch spring mix

    Duck Confit

  • 4 duck leg portions with thighs attached, (about 2 pounds) excess fat trimmed and reserved
  • 1 tablespoon plus 1/8 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 10 garlic cloves
  • 4 bay leaves
  • 4 sprigs fresh thyme
  • 1 1/2 teaspoon black peppercorns
  • 1/2 teaspoon table salt
  • 4 cups olive oil

    Lay the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and the black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top. Put the reserved fat from the ducks in the bottom of a glass or plastic container. Top with the sandwiched leg portions. Sprinkle with the remaining 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours. Preheat the oven to 200 degrees F.

    Remove the duck from the refrigerator. Remove the garlic, bay leaves, thyme, and duck fat and reserve. Rinse the duck with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels.

    Put the reserved garlic, bay leaves, thyme, and duck fat in the bottom of an enameled cast iron pot. Sprinkle evenly with the peppercorns and table salt. Lay the duck on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone. Remove the duck from the fat. Strain the fat and reserve. To store the duck confit, place the duck leg portions in a container, cover with the reserved cooking fat, and store in the refrigerator. Alternately, pick the meat from the bones and place it in a stoneware container. Cover the meat with a thin layer of some of the strained fat. The duck confit can be stored in the refrigerator for up to 1 month.

    The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of duck taste in the oil is wonderful.

    Peach and Radish

  • 1 Peach, bruniosed
  • 3 radishes, julienned
  • ¼ cup red wine vinegar
  • 1 t Sugar
  • Pinch of salt
  • 1 T water

    Apple Shallot Chutney

  • 1 Green Apples, peeled, small dice
  • 2 Shallots, Chopped
  • ¼ cup apple cider vinegar
  • 1/8 cup apple cider
  • 1 T water
  • 2 t Honey
  • 1 T brown sugar
  • 1 T Butter 4 oz of brie cheese, sliced thin, bruleed with torch

    Sauté the apples and shallot in the butter, deglaze with the vinegar. Add remaining ingredients and simmer over low heat until thickened.

    About Keriann Von Raesfeld:
    A graduate of the Professional Culinary Institute's (PCI) Culinary Arts Program in July of 2007, Keriann Von Raesfeld is a native of San Jose California. In 2004, she graduated from Presentation High School in San Jose, followed by two years at West Valley College. Keriann works closely with her culinary coach and Culinary Arts Department Chair, Chef Randy Torres on banquets, weddings and events held on the PCI campus. Most recently, she enrolled in PCI's Baking and Pastry Arts program to further her culinary training, as she works toward her goal of becoming a Certified Chef.

    Keriann's impressive competition background includes winning the American Culinary Federation (ACF) California Competition Hot Foods Category in January, 2008. During the same month, Keriann won an ACF sponsored competition in Chicago, awarding her the opportunity to represent the United States in the Hans Bueschkens World Junior Chefs' Challenge in Dubai in May 2008. Keriann went on to Dubai, and became the first American and the first female to win the competition. In addition, Keriann was the first female to win the national Chaîne des Rôtisseurs competition held in Charlotte, N.C., which provided her the opportunity to represent the United States in the Chaîne des Rôtisseurs competition held in Paris, France in September 2008. Keriann was one of four PCI Hot Food team members who won the gold medal at the National Culinary Convention held in Florida in July, 2007, allowing the PCI Team the opportunity to apprentice for Team USA in the Culinary Olympics in Germany 2008.

    About the World Junior Chefs' Challenge:
    The prestigious title, "Best Young Cook in the World" has been awarded to 22-year-old Keriann Von-Raesfeld, a graduate of the Professional Culinary Institute's (PCI) Culinary Arts program and a current student of their Baking and Pastry Arts program. On Wednesday, May 14, 2008, Von-Raesfeld, took first place in a competition against 17 other countries including Germany, who placed second and Portugal, who placed third, in the Hans Bueschkens World Junior Chefs' Challenge at the World Association of Chefs Societies' (WACS) biennial 2008 Congress held in Dubai. Von-Raesfeld, a member of the American Culinary Federation's Santa Clara Valley Chapter, was sponsored in part by Custom Culinary, Inc.

    Participants in the Hans Bueschkens World Junior Chefs' Challenge were given a mystery basket and three and a half hours to complete a three course meal. Von-Raesfeld's meal included: first course, crab stuffed ravioli with a crusted salmon, and sautéed fennel and tomato with a citrus beurre blanc; entrée, duo of lamb, which included a lamb leg and roasted lamb rack with an eggplant puree, roasted potatoes, and sautéed asparagus and mushrooms; dessert, chocolate mousse with raspberry filling, a butter cookie and a vanilla mango salad with a salted caramel sauce.

    WACS is a global network of chefs associations first founded in October, 1928 at the Sorbonne in Paris. The biennial WACS Congress brings together over 1,000 of the world's leading leisure industry professionals. Operating in more than 73 member countries, WACS represents over 10 million professional chefs, and is recognized as a global voice on all issues related to the culinary industry.

    The PCI campus, located in Campbell, in the heart of the Silicon Valley, includes seven teaching kitchens, all designed by chefs; two ultra modern kitchen demonstration theatres; a wine cellar classroom; a student library and resources center, complete with computer terminals, wireless internet access and a wide range of reference material; and computer labs. For more information about PCI and its culinary, baking and pastry arts, hotel and restaurant management and sommelier programs, visit or call toll free 1-888-PCI-CHEF.

    About the Professional Culinary Institute:

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