Duck Confit Salad with Mixed Greens

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

  1. 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.
  2. In a small bowl, whisk together olive oil, vinegar, mustard, salt, and pepper to make the vinaigrette.
  3. Assemble the salad with mixed greens, walnuts, and cranberries. Top with shredded duck confit and drizzle with vinaigrette before serving.
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