Maple Duck Confit Salad

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This Maple duck confit salad with rich flavors is ideal for an elegant lunch.

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Maple Duck Confit Salad

This richly flavored salad is ideal for an elegant lunch. The dressing and the vegetables are prepared in the same bowl and it is only when ready to serve that they are mixed with the warmed confit. A treat with a baguette or country bread.

Servings: 2

Preparation25 mins

 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.

Ingredients

 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

Directions

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.

Maple Duck Confit Salad

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