Bite Club TV: I Made It, You Eat It
View it on the Seven Days Website: www.7dvt.com This week, Alice takes a break from learning about new foods to share a recipe of her own. Watch as she prepares her favorite duck confit pasta salad at the Healthy Living Learning Center in South Burlington. She doesn’t injure herself once, and hopefully neither will you! Here’s the recipe, below: Alice’s Duck Confit Pasta Salad 1 box whole grain pasta (I like rotelli or elbows) 2 confit duck legs About 5 leaves rainbow chard, stems removed 4 garlic cloves, peeled Consider Bardwell Farm Pawlet cheese Two pears, ripe but firm Cape gooseberries, cut in half (amount to-taste) A handful fresh mint A handful fresh parsley (flat or curly, or a mix) 5 tablespoons olive oil 1 tablespoon truffle oil 6 tablespoons lemon juice 1 tablespoon cumin Heat oven to 350. Roast duck confit until hot all the way through, about 15 minutes. Raise oven temperature to “broil” and move duck to the highest rack in oven. Crisp the duck skin five minutes or until dark brown and hard to the touch. Cook pasta to a nice al dente, then set aside in a large bowl. Chop chard leaves to 1/4 inch ribbons. Crush or chop garlic, leaving it in large chunks. Get a splash of olive oil sizzling at medium-low heat, then cook garlic until lightly browned. Add chard, cook until it begins to wilt, then squeeze in a splash of lemon juice. Add to bowl. Peel pears and chop into 1/4 inch squares. Do the same with the cheese, taking care to remove the rind. Add to bowl. If …
