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
- 1
- 2
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.
- 3
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
- 4
Cook the Chorizo
In a skillet, cook the chorizo over medium heat until browned. Let it cool and chop it into small pieces.
- 5
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
- 6
Combine Ingredients
In a large bowl, combine the cannellini beans, diced celery, roasted squash, fresh spinach, and sliced shallots.
- 7
Dress Salad
Drizzle the chorizo vinaigrette over the salad and toss to combine.
- 8
Serve with Duck
Plate the salad and top with the crispy duck confit. Enjoy!
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