We made this dish a few weeks ago, and the combination of duck legs confit, grilled on the BBQ and this flavorful middle eastern couscous salad was delicious.  This recipe is ideal for entertaining because the salad can be made well ahead of time and the duck legs confit take no time at all to prepare.  If it is not convenient to grill the duck legs confit on the BBQ, just cook them in a pan over the stove, skin/fat side down, until the skin is crisp and the meat is warm.

Recipe: BBQ Duck Legs Confit with Israeli Couscous Salad

Ingredients

4 duck legs confit (confit du canard)

1 cup Israeli couscous

5 tablespoons extra-virgin olive oil or lemon infused olive oil

1 onion, roughly chopped or sliced

2 cloves garlic, minced

5 baby eggplants (3-4″ in diameter) or 1 large eggplant, cubed

sea salt

juice of one lemon

1 tablespoon tahini

½ cup blanched and shelled fava beans

2 sprigs of mint, leaves cleaned and sliced in thin strips

4 tops of sprigs of mint for garnish

1/2 cup feta cheese, crumbled

fresh ground pepper

Instructions:

Sauté the dry Israeli couscous in about one tablespoon olive oil until slightly golden brown, about 5 minutes.  Add 1 1/4 cups boiling water to the couscous, cover, and cook until water is absorbed.  Rinse in cold water. Set aside.

Heat a tablespoon of olive oil and sauté the onions in a small pan. Cook the onions slowly over medium to low heat until the onions are caramelized.

Meanwhile, In a large frying pan, heat one tablespoon olive oil over medium heat. Add the minced garlic and cook very slightly (do not brown). Add the cubed eggplant and distribute another tablespoon olive oil over the top of the eggplant, attempting to coat most of the cubes of eggplant with some oil.  Sprinkle salt over eggplant to taste. Cook eggplant until it is soft inside and crispy and slightly browned on the outside. To get the eggplant crispy, more oil may be needed.  Adjust oil as desired. Set aside.

Once the onions and eggplant are done, add them to the Israeli couscous in a large bowl. Add the fava beans. Whisk the lemon juice, tahini, salt and pepper to taste and one tablespoon of olive oil. Pour over the couscous, onion, fava bean and eggplant mixture and mix well. Add the mint and feta and mix to distribute.  Set aside.

When ready to serve the meal, grill the duck legs confit, fat side down, on medium low heat.  Cook until the meat is hot and the skin and fat is crisp and browned.  The duck legs confit can be turned to cook on the side with little fat; however, it’s best to have the fat and skin side down the majority of the time.

Serve the salad slightly warm or at room temperature, with the duck leg confit on the side.  Garnish the salad with a few mint leaves.

We love summer truffles for their versatility and affordability. At only a fraction of the cost of Alba white truffles or Perigord black truffles, summer truffle mushrooms can be used quite generously, complementing a wide variety of recipes. Summer black truffles can generally be substituted for Burgundy truffles, since both varieties are best served cold or slightly warmed. We don’t recommend cooking summer truffles as their delicate flavor dissipates with prolonged heat.

Similar in appearance to black winter truffles, summer truffles have a nubby black or brown skin, and a pale beige interior marbled with white veins. Summer truffles have a much different texture, flavor and aroma than their sought-after cousins. The aroma is milder and the flavor is more mushroom-like and nutty. The outer skin is tougher, and they are slightly crisp.

Most black summer truffles are harvested in France and Italy.  The season for French summer truffles is mid to late May until late July.  Italian summer truffles are usually available through August.  We prefer summer truffles from France because we believe the flavor profile is better.  As with all truffles, the season begins with immature truffles, which have not yet reached their maximum flavor and aroma.

With proper storage, summer truffles will usually last up the ten days.  Do keep in mind that the flavor and aroma will fade over time. Black summer truffles should be wrapped carefully in a paper towel and kept in an air-tight container or jar in the refrigerator. It is very important to keep truffles dry; therefore it is a good idea to change the paper towel daily. All truffles hate dampness, and will develop mold if moisture is present. If mold develops, simply shave the affected area.

Just prior to using the summer truffles, inspect the truffles for any dirt or gravel.  Often, there will be no visible dirt, in which case cleaning is not necessary.  If there is any dirt on the truffles, brush them with a soft damp cloth or toothbrush.  You may also use a sharp knife to remove anything lodged in the crevices of the mushroom.

All truffles, including summer truffles are usually served sliced very thin.  Paper-thin slices are best achieved with a truffle shaver or mandoline.  A very sharp knife may also be used; however it is more difficult to achieve uniformly thin slices.  Summer truffles can be peeled, or left with the skin intact.

Since summer truffles are much less pungent, and much more affordable than winter black truffles or white truffles, generous portions are recommended. The crisp, nutty flavor is best when served raw or slightly warmed. You may boost the flavor of summer truffles by adding truffle juice or truffle oil to your preparation.

Shave summer truffles on beef carpaccio and drizzle with truffle oil or add thin slices to a cheese omelette. For a delicious salad, slice the truffles paper-thin, allowing the truffles to absorb some of the salad dressing. Summer truffles pair well with light, summer dishes, so a good rule of thumb is to use seasonal ingredients when experimenting with summer truffles.

Please share your favorite summer truffle recipes with us!  If you submit your own recipe with photos, you may be selected to win a $100 gift certificate for EnjoyFoieGras.com.  Contest rules are available here: http://www.enjoyfoiegras.com/subscribe.html