Recipes
Duck Confit Salad with Mixed Greens
Duck confit, a classic preparation that highlights the richness of waterfowl, takes center stage in this elegant salad.
Duck confit, a classic preparation that highlights the richness of waterfowl, takes center stage in this elegant salad. Paired with fresh greens, toasted nuts, and a light vinaigrette, this dish is a beautiful balance of bold and delicate flavors, perfect for celebrating the bounty of the Midwest.
Prep Time: 20 minutes (plus overnight curing)
Cook Time: 2 hours
Ingredients
- 2 duck legs, cured overnight with salt and pepper
- 1 cup duck fat
- 4 cups mixed greens (garden or locally grown)
- 1/4 cup toasted walnuts (garden or locally grown)
- 1/4 cup dried cranberries
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat oven to 275°F. Rinse the cured duck legs and pat dry. Place in a baking dish and cover with duck fat. Bake for 2 hours, or until tender.
- In a small bowl, whisk together olive oil, vinegar, mustard, salt, and pepper to make the vinaigrette.
- Assemble the salad with mixed greens, walnuts, and cranberries. Top with shredded duck confit and drizzle with vinaigrette before serving.