Summer Salad with Quinoa Pilaf and Char-Grilled Duck Confit

July 01, 2012


Duck Confit

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

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

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;


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
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
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
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