Duck Confit Recipe
Cannellini beans, chirizo vinaigrette, celery, roasted squash, spinach, shallots
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Ingredients
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Duck Confit
Chorizo Vinaigrette
Salad
Method
Prepare Duck Confit
Cook the Duck
Preheat your oven to 225°F (107°C). Place the duck legs in a baking dish and cover them with duck fat. Cook for 2-3 hours until the meat is tender.
Crisp the Duck
Remove the duck legs from the fat and place them skin-side up on a baking sheet. Broil in the oven for about 5-7 minutes until the skin is crispy.
Make Chorizo Vinaigrette
Cook the Chorizo
In a skillet, cook the chorizo over medium heat until browned. Let it cool and chop it into small pieces.
Prepare Vinaigrette
In a bowl, whisk together the red wine vinegar, olive oil, Dijon mustard, minced garlic, cooked chorizo, salt, and black pepper.
Assemble Salad
Combine Ingredients
In a large bowl, combine the cannellini beans, diced celery, roasted squash, fresh spinach, and sliced shallots.
Dress Salad
Drizzle the chorizo vinaigrette over the salad and toss to combine.
Serve with Duck
Plate the salad and top with the crispy duck confit. Enjoy!