Sauteed radish with fava beans, pickled red onions and duck confit

Sauteed radish with fava beans, pickled red onions and duck confit
Recipe from Guy Hernandez of Bar Lola in Portland, Maine

Make a handful for a snack. Make a bunch for a light lunch with a chunk of good bread and a glass of wine. Head out to the farmers’ market and pick up your supplies for deliciousness! 

For the radish…

Trim, quarter and blanch radish in salted boiling water for 1-2′.

Shock in an ice water bath to stop the cooking.

Drain well and set aside.

For the favas…

Shell fresh fava beans from their husk and blanch in salted boiling water for 2-3′.

Shock in an ice water bath to stop the cooking.

Drain well.

Carefully remove and discard tough outer skin of individual beans.

Set aside blanched and skinned fava beans.

For the red onions…

Gently cook 1/2 cup of sugar with 2T of water over low heat until clear.

Raise heat to high and continue cooking until sugar begins to caramelize.

Off the heat, slowly and very carefully add 1/2 cup red wine vinegar.

Return to heat and continue to cook over medium heat for  3-4′.

Add 1/2 cup of thinly sliced red onions and simmer for 5′.

Cool to room temperature and set aside.

For the confit…

Purchase or make your own (I find Thomas Keller’s recipe pretty reliable)

To finish:

Warm some olive oil (or duck fat) in pan over medium high heat.

Add confit and cook until it begins to get crispy.

Add prepared radish and sauté until warmed through.

Add prepared fava beans to pan and toss.

In a new bowl, combine radish, favas, duck confit with a handful of greens (I used pea tendrils in mine) and some of the pickled red onions.

Season to taste with salt, pepper, and a squeeze of lemon.

Enjoy!

Better yet, get on over for a relaxing dinner with Guy and the team at Bar Lola!

@barlolamaine
http://www.barlola.net

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One thought on “Sauteed radish with fava beans, pickled red onions and duck confit

  1. Pingback: Home Cooking: Duck, Jerusalem Artichokes, Radish, Beans, Onions | Prick With A Fork

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