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Maple Duck Confit Salad

Yields1 ServingPreparation25 mins

This confit salad recipe has rich flavors is ideal for an elegant lunch.

 1 confit duck leg about 340 g (12 oz)
Vinaigrette
  1 ½ tbsp red wine vinegar
  1 ½ tbsp maple syrup
  ½ tsp Dijon mustard
  3 tbsp cold pressed sunflower oil
 Freshly ground black pepper
Salad
 360 g (6 cups) torned lettuce
  1 carrot, coarsely grated
  4 thin slices of onion OR 2 scallions cut into thin slices
  6 mushrooms, cut into slices
  2 tbsp chopped fresh parsley
  10 pecans
1

Preheat the oven to 200 ° F. Let the duck leg warm in the microwave for 1 to 2 minutes or until the fat melts so that the skin is easier to peel and bone. Then cut the leg flesh into bite-size pieces and wrap them in parchment paper or aluminum foil. Place the papillote in the warm oven while you continue with the following steps.

2

Vinaigrette: mix all ingredients in a large bowl.

3

Salad: add all ingredients and warmed duc,k to the bowl except the pecans.

4

Toss the salad with tongs, divide in 2 salad bowls and garnish with the pecans.