Duck Confit Salad recipe - ingredients, nutrition and when to eat it
Duck confit salad pairs duck legs slowly cooked in fat with leafy greens. Tender, savory duck goes beautifully with tangy vinaigrette and crisp vegetables.
Duck confit salad pairs duck legs slowly cooked in fat with leafy greens. Tender, savory duck goes beautifully with tangy vinaigrette and crisp vegetables. It’s a lovely choice for lunch or a light dinner.
Western · 150 minutes to cook
Tips: If the duck isn’t fully submerged in fat, switch to a smaller pot or turn it once halfway through so it cooks evenly.
Tips: You can confit the duck ahead of time, then crisp just the skin in a pan right before serving to make things easier.
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Ingredients (1 serving)
- Duck leg — 160 g
- Baby greens — 2 handful
- Olive oil — 2 Tbsp
- Balsamic vinegar — 1 Tbsp
- Dijon mustard — 1 tsp
- Garlic — 2 pc
- Rosemary — 1 piece
- Salt — 0.5 tsp
- Ground black pepper — 0.2 tsp