Duck Confit Salad with Garden Greens

Duck confit, a traditional French preparation, is elevated in this fresh and vibrant salad. Paired with crisp garden greens and a tangy vinaigrette, it’s a dish that balances the richness of duck with the lightness of fresh vegetables, making it perfect for a refined lunch or dinner.

Prep Time: 20 minutes

Cook Time: 2 hours

Ingredients

  • 2 duck legs, confited (see instructions below)
  • 4 cups mixed garden greens
  • 1/4 cup walnuts, toasted
  • 1/4 cup goat cheese, crumbled
  • 1/2 cup olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Confit the Duck: Season duck legs with salt and pepper. Place in a baking dish and cover with olive oil. Bake at 225°F (110°C) for 2 hours, or until tender. Let cool.
  2. Prepare the vinaigrette by whisking together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
  3. Toss garden greens with the vinaigrette. Top with shredded duck confit, walnuts, and goat cheese. Serve immediately.
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