_d.png "Independence Day 2025")
Renaissance Mumbai Convention Centre Hotel in Powai has a new chef, a master in Mediterranean, Indian, Thai and English Pub cuisine. Chef Sandeep Pande picks a Duck confit and Pear Salad when we ask him for his favourite recipe
Duck confit and Pear Salad by Chef Sandeep Pande. Pic/Nimesh Dave
Method
>>Preheat oven to 250 degrees farenheit
>>In a large bowl, whisk mustard and vinegar, add salt and pepper to taste
>>Add four tablespoons of oil in a slow stream, whisk until emulsified, then whisk in the onions
>>Add a tablespoon oil in a 10-inch heavy skillet over moderate heat until hot. Then cook the pecans, stirring until golden brown
>>Transfer nuts with a slotted spoon onto paper towels, and season with salt
>>Heat skillet with any oil remaining in it over moderately high heat until hot, then brown the duck on all sides until crisp for five minutes
>>Transfer to a cutting board and tear meat into bite-size pieces and discard bones. Keep duck covered on a baking sheet in the oven
>>Halve and core pears and cut lengthwise into 1/4-inch-thick slices. Add pears, greens, duck, cheese, other ingredients and nuts to dressing with salt and pepper to taste, then toss gently to combine
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