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
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.
Vinaigrette: mix all ingredients in a large bowl.
Salad: add all ingredients and warmed duc,k to the bowl except the pecans.
Toss the salad with tongs, divide in 2 salad bowls and garnish with the pecans.
Ingredients
Directions
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.
Vinaigrette: mix all ingredients in a large bowl.
Salad: add all ingredients and warmed duc,k to the bowl except the pecans.
Toss the salad with tongs, divide in 2 salad bowls and garnish with the pecans.
