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 Components
Method
Duck Confit Preparation
- 1
Prepare the Duck
Season duck legs with salt, black pepper, and thyme. Place in a baking dish with garlic cloves and cover with duck fat. Cook in a preheated oven at 225°F (107°C) for 2-3 hours, until tender.
- 2
Crisp the Duck
Once cooked, remove duck legs from the fat and let them cool. To crisp the skin, heat a skillet over medium-high heat and sear the legs skin-side down until golden brown.
Chorizo Vinaigrette Preparation
- 3
Make the Vinaigrette
In a skillet, cook the chorizo until browned. Remove from heat and allow to cool slightly. Blend with olive oil, red wine vinegar, honey, minced garlic, salt, and pepper until smooth.
Salad Assembly
- 4
Combine Salad Ingredients
In a large bowl, mix the cannellini beans, diced celery, roasted squash, chopped spinach, and sliced shallots. Drizzle with the chorizo vinaigrette and toss to combine.
- 5
Serve
Place the salad on a plate and top with the crispy duck confit. Drizzle additional vinaigrette if desired.
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