Israeli Couscous Salad Duck Leg Confit Roasted Mushrooms, Herbs & Pickled Golden Raisins
Published: 11/03/19 By: Thomas Maielle
I made the pickled golden raisins a day earlier with no particular intention. These tasty morsels pick up the gentle heat of mustard seeds and make perfect little canvas for inspiration. They’re complex little treats. So i roasted some mushrooms, maitake and shitake to a pleasing crispness, mixed them with the Israeli couscous and pickled raisins and some mustard seeds as well. I found some herbs in my refrigerator, tarragon, chives and parsley. Chopped them very roughly.. large pieces are nice for texture and taste. I made a vinaigrette with sherry vinegar and olive oil, salt and black pepper. I think i added a teaspoon of soy sauce for extra depth. It helped bring out the mushroom flavor. Tossed the whole gang together and shaved some manchego over the top. Damn good.
Serves 4
Duck leg confit:
- 4 duck leg confit (follow receipes on our packet)
Ingredients for the pickled raisin:
- 1 teaspoon yellow mustard seeds
- 1 teaspoon brown mustard seeds
- 1/3 cup sugar
- 3/4 cup water
- 4 tablespoons rice vinegar
- 1 cup golden raisins
- 1 teaspoon thyme, chopped
- 1 teaspoon rosemary, chopped
- 1 hot chili
Ingredients for the salad:
- 2 cups Israeli Couscous, cooked in chicken stock or water
- 2 cups mushrooms, preferably shitake and maitake
- 1 cup fresh herbs, chives, parsley, tarragon. Roughly chopped
- 1 cup pickled raisins (some mustard seeds too)
- 1/3 cup sherry vinegar
- 2/3 cup extra virgin olive oil
- salt and pepper to taste
- aged manchego, shaved
Method for the pickled raisins:
- Toast the mustard seeds in a small skillet until they start to pop. Bring water and sugar to a boil in a small saucepan. Add the mustard seeds, vinegar, herbs, salt, chili and golden raisins. Bring to a simmer for about 10 minutes. Cool. Cover and reserve in refrigerator overnight.
Method for the salad:
- Preheat the oven to 350’F. Cut the mushrooms into pieces. Drizzle with olive oil on a sheet tray. Season with salt and pepper and roast until golden brown and slightly crisp around the edges.
- Mix them with the cooked Israeli couscous, chopped herbs and drained pickled raisins.
- Whisk the sherry vinegar with salt and pepper and olive oil. Add a touch of soy sauce if you want.
- Toss the salad with dressing, to taste. Adjust seasoning. Shave some manchego over the top. Serve.
Categories: Recipes
