Duck Salad with Raspberries, Oranges, Arugula and Cracklings
Three 4-1/2-pound ducks (excess fat discarded from the cavity, excess skin cut off and discarded from the neck end, and the neck and giblets reserved for another use)
Pat the ducks dry, prick them all over, and rub them with salt and pepper. Roast the ducks on racks in roasting pans in a preheated 450° oven for 20 minutes, reduce the heat to 300º, and roast the ducks for 1 hour and 30 minutes more. Let the ducks cool until they can be handled or chill them, covered, overnight, pull off the skin carefully, reserving it, and remove the meat from the bones. The duck meat and skin may be prepared up to this point 2 days in advance and kept covered and chilled.
In a bowl whisk together the vinegar, the mustard, the crème de cassis, the lemon juice, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
Scrape off any fat from the duck skin and bake the skin in one layer in a jelly-roll pan in a preheated 350 º oven for 10 to 15 minutes, or until it is crisp. Transfer the cracklings to paper towels to drain, sprinkle them with salt to taste, and crumble them.
On a large platter arrange the orange slices, the raspberries, and the arugula decoratively. In a bowl toss the duck meat, chopped, with 3/4 cup of the dressing, the scallion, one fourth of the cracklings, and salt and pepper to taste and mound the salad on the platter. Drizzle the remaining dressing over the arugula and fruit and serve the remaining cracklings separately. Serves 6.
Pair this with Ferrari-Carano Siena.