Lobster and Duck Confit Salad
Instructions:
- Peel the butternut squash and remove the seeds. Cut into ¼-in. cubes. Toss lightly with the olive oil and season with salt and pepper. Place on a baking sheet and roast in a preheated 350°F oven for 20 to 25 minutes or until caramelized and tender. Reserve for service.
- Melt the butter in a small saucepan. Add the picked lobster meat and mix well. Cover and reserve in a warm place until service.
- In a medium mixing bowl, place the vinegar, honey, heavy cream, salt, pepper, and chopped tarragon. While whisking constantly, slowly add the olive oil. Adjust seasoning with salt and pepper and reserve for service.
- Trim the dark green outer leaves and remove the core from the frisée. Cut into bite-size pieces and wash thoroughly in very cold water. Dry the frisée and reserve for service.
- At time of service, place the duck confit under the broiler and heat until the meat is warmed through and the skin is crisp. Heat the dressing slightly over low heat. Place the frisée and the butternut squash in a mixing bowl and toss lightly with the dressing and salt and pepper to taste.
- Divide the mixture among 4 salad plates. Evenly distribute the lobster meat among the salads. Place 1 duck leg on top of each salad. Serve immediately
- Serves: 4