Today’s recipe comes from the oh-so-affordably causal gourmet E.A.T. Marketplace in Temecula. Temecula, a Southern California wine destination, has been gaining recognition for not only its wines, but its culinary scene as well. There’s just something about the wide open spaces, lush vineyards and expanding wine district that inspires locals to think fresh, farm to plate cuisine. No one does that better than E.A.T Marketplace.
I was reminded of that fact when I visited E.A.T. a few weeks ago during Temecula Restaurant Month. E.A.T. has a distinctive vibe driven by owner Leah Delyte’s passion and vision. You walk in and you just know you’ve arrived at a place that cares about the food they offer and the service they provide. Leah explains, “I believe in community. I’d like to see all of us make it back to the table using local produce, buying from our neighbors creating conviviality, loyalty & community . My food and restaurant reflect that philosophy.”
What can you expect at E.A.T.? Start with a visual feast emanating from every item and dish which include layers of creamy, smooth, crisp, crunchy, mellow, tasteful, sweet and colorful delights . Whatever you’re looking for, you’ll find it here. It’s a pure bonus that the selections are actually good for you and support the local community. How can you possibly go wrong?
The day I visited I ordered the Wild Mushroom Soup and the Winter Roasted Root Veg Salad. It was an optical feast before I ever stuck a spoon or fork in it. The colors, the presentation, the aroma – all bombarding my senses at one time. I chased the wholesome goodness down with a vanilla cupcake with chocolate frosting. About the salad Leah explained, “If I were going to create a salad that shouted Temecula, this would be it.” Yup, I get it.
Order your food at the counter. You are going to love the tasty everyday high value breakfast and lunch selections. If you’re not sure what you want, let the professional staff help guide you. When quality is a priority, you can’t help but be in the presence of greatness. Whatever you order, it's going to be good.
Conveniently located at 27535 Jefferson Avenue in a strip mall, you can find E.A.T. located next to The Laundered Mutt off of overland in the heart of Temecula. Lots of free parking.
Enjoy this salad recipe compliments of chef/owner Leah Delyte. It’s creamy, colorful and crisp all at one time.
DUCK CONFIT SALAD WITH WINTER ROASTED ROOT VEG
Compliments of Chef Leah Delyte
NOTE: There are quite a few steps to this salad, but once you have everything made,
you can store and utilize for many different dishes! In our commercial kitchen, we do
exactly this- we make large batches of duck & root veg, turning each into multiple
dishes. Think ahead, and create a few dishes out of each. Example: Duck can be
served hot over root veg for a dinner; duck mac & cheese; duck taco’s; duck quesadilla;
duck salad sandwiches/ Root veg can be made into a yummy potato salad; smashed up
for Shepard’s pie; thrown into a chili; added to pot pies!
1. Roasted Winter Root Vegetables
• 2-3 medium-large yams
• 2-3 medium-large sweet potato
• 4 parsnip
• 2 turnip
• Kosher salt
• Ground black pepper (we like mix of green, red & black peppercorns- spice
merchant is a good source locally in Temecula for this)
• ¼ cup of good olive oil (Temecula Olive Oil Co. has a great garlic infused, which we
use for this recipe)
• ¼ cup butter
Preheat oven to 400 F.
In a large bowl, combine yam, sweet potato & parsnip. Using your hand, rub
down vegetables with butter & olive oil so they are evenly coated.
Transfer vegetables to a large, sheet pan with parchment. Sprinkle with kosher
salt and fresh-ground pepper.
Roast vegetables uncovered for 45 minutes to 1 hour, turning the vegetables 1
to 2 times during the process. (If you have a convection oven, they should take 40
2. Duck Confit
*4 duck leg portions with thighs attached, excess fat trimmed and reserved
(about 2 pounds) *or more if you like! Once cooked- duck confit freezes great
for later uses.
• 1 tablespoon plus 1/8 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 10 garlic cloves
• 4 bay leaves
• 4 sprigs fresh thyme
• 1 1/2 teaspoons black peppercorns
• 1/2 teaspoon table salt
• 4 cups olive oil
Lay the duck out on clean dry board, skin side down. Sprinkle with 1 tablespoon of kosher salt & fresh cracked black pepper. Place the garlic cloves, bay leaves, and sprigs of fresh thyme on each of 2 leg portions. Then lay the remaining 2 duck legs- on top- flesh to flesh.
Next- place reserved fat from the ducks in the bottom of a glass or plastic container, then place sandwiched duck legs over the fat. Sprinkle with the remaining 1/8 teaspoon kosher salt, cover and refrigerate for 12 hours.
Preheat the oven to 200 degrees.
Remove duck from the refrigerator; remove the garlic, bay leaves, thyme, and duck fat (on bottom of pan)- DO NOT throw out, reserve. Rinse the duck with cool water, rubbing off some of the salt and pepper, then Pat dry with paper towel.
Put the reserved garlic, bay leaves, thyme, and duck fat in the bottom of an enameled cast-iron pot or any dutch oven. Sprinkle evenly with the peppercorns and salt, laying the duck on top, skin side down. Add the olive oil, cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.
Remove the duck from the fat. Strain the fat and reserve for later uses. Pick the meat from the bones (for salad recipe- you can also keep it on the bone for other uses).
To Store: cover the meat with some of the strained fat, making a 1/4-inch layer. The duck confit can be stored in the refrigerator for up to one month.
Excess oil: can be stored in an airtight container in the refrigerator and used like butter for cooking. Great on roasted potatoes, green beans and for frying eggs!
3. Winter Blood Orange Vinaigrette
• 4 cups fresh blood orange juice (or fresh tangerine juice works well too- which you can find at most Trader Joes).
• 2 tablespoons high-quality aged Sherry vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons honey
• ¼ teaspoon chili powder
• ¾ cup extra virgin olive oil (love Temecula Olive Oil Olivum)
• Kosher salt and ground black or green pepper to taste
Reduce the blood orange juice in a saucepan over high heat to ½ cup and syrupy- not to thick.
Add the blood orange syrup, vinegar, mustard, honey, and chili powder to a blender; blend for 30 seconds. With the motor running, slowly add the olive oil until the dressing emulsifies. Season with salt and pepper to taste.
Vinaigrette can be prepared up to 1 day in advance and refrigerated. Bring to room temperature before using.
4. DUCK CONFIT SALAD WITH WINTER ROASTED ROOT VEG
• Washed, patted dry- Mixed organic salad greens & raw baby spinach
• Roasted Veg (room temp)
• Duck Confit sliced into thin strips (it will naturally fall apart a bit- like pulled
slow cooked pork)
• Drake Family Goat Cheese (locate this wonderful small batch cheese at the
Temecula Saturday Farmers Market)!
Preparation & Assembly:
Place salad greens in large bowl, toss with lite balsamic vinaigrette or make E.A.T Marketplace- Blood Orange Vinaigrette (see below).
Once greens are nicely coated, spoon in a portion (about 1 cup per person) of roasted, and room temp root veg. Gently toss into greens, just enough to lightly coat veg and incorporate with salad/spinach greens. Add duck Confit in last, tossing gently as we like less dressing on the duck. Place in a nice size bowl or plate, mounding your salad into a bit of a peak. Sprinkle with Drake Goat cheese & drizzle small amount of dressing over top.
Extraordinary Artisan Table inc.