Friday, May 24, 2013
Duck fat and grapefruit salad
Awwww yeah. Hot duck fat poured over napa cabbage. Just what you always wanted, right?
It's actually a much more balanced salad than it sounds. The crispy raw cabbage is cut by the acidity of the grapefruit but then there's the richness of the duck fat. Delicious hot or cold, but best hot.
6 cups shredded napa cabbage
1/4 cup duck fat
1 tablespoon minced shallot
1 tablespoon sherry vinegar
Grate the zest off the grapefruit and set aside. Cut out the segments (without the pith or membrane) and juice the remainder. Save the grapefruit segments and juice. Shred the cabbage and place in a large bowl.
Heat 1 tablespoon of the duck fat over medium heat and add the shallot. Cook til softened, add the remaining duck fat and the grapefruit segments and juice. Stir until hot. Add the vinegar, salt and pepper to taste. Pour the dressing over the cabbage and toss to mix. Serve immediately.