Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Duck Confit Salad
The classic confit is made with goose or duck, and this version can be served as a first course or as a side dish with an entreé. The salad ingredients are...
Servings
4
4
Cuisine Type
- french
Day Part
- dinner
- lunch
Menu Part
- salad
Main Ingredient
- Poultry
- Game
- Nuts
The classic confit is made with goose or duck, and this version can be served as a first course or as a side dish with an entreé. The salad ingredients are quite flexible to substitution.
Ingredients
2 tsp. Dijon mustard
2 tbsp. sherry vinegar
Salt and pepper, to taste
1⁄2 cup olive oil
1⁄2 cup dried cherries
2 tbsp. chopped shallots
8 cups mixed salad greens
2 Bartlett pears, cored, sliced
4 oz. ricotta salata or goat cheese, crumbled
Oil or rendered duck fat for sautéeing
4 (6-oz.) duck confit legs
1⁄2 cup slivered almonds, toasted
Steps
1. Mix mustard, vinegar, salt and pepper in a large bowl. Whisk in 1⁄2 cup oil until emulsified. Add cherries and shallots.
2. Add salad greens, pears, and cheese to vinaigrette mixture in bowl; toss gently to mix. Portion onto 4 plates.
3. Coat a large skillet with oil or duck fat; heat over medium flame until hot but not smoking. Add duck legs and brown until crisp and heated through, about 10 min.
4. For service, top each salad portion with a duck leg. Sprinkle with toasted almonds.
Read more about:
RecipesYou May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}
